Is there a more classic game-day dish than Buffalo wings? For many of us, football season might as well be called wing season. I love Buffalo sauce and could put it on nearly anything. Each season I make Buffalo wings for at least one or two watch parties, and they always disappear fast. While many restaurants deep-fry their wings to get them crispy, baked wings can be just as crispy—and often better—if you follow a few key steps.
Baked Buffalo Wings
This recipe follows the same method as my baked honey barbecue wings—only the sauce changes. I often make half Buffalo and half barbecue so guests can choose, but if I had to pick one, Buffalo would win every time.
Getting wings that are crispy but not dry requires rendering a lot of the fat from the skin without overcooking the meat. Soggy, fatty skin is the enemy of a great wing. The simple secret is to parboil the wing segments briefly before baking. This step helps remove excess fat and sets the skin so it crisps more easily in the oven.
Baked Buffalo Wings
To parboil, place the wing segments in a large pot of boiling, salted water. Bring the water back to a boil and continue to cook for about 8 minutes. Remove the wings and drain them in a colander. Transfer the wings to a wire rack to cool and dry. Once they are cool enough to handle, pat them thoroughly dry with paper towels or a clean kitchen towel; removing surface moisture helps the skin brown.
Arrange the wings on a foil-lined baking sheet that has been sprayed with cooking spray or lightly oiled. Leave space between each piece so hot air can circulate and promote even browning. Sprinkle the wings lightly with seasoned salt for flavor.
Baked Buffalo Wings
Bake the wings in a 450°F oven for 25 minutes. Flip them with a rubber spatula and bake for an additional 5–10 minutes, or until the wings are nicely browned and crisp. If your wing segments are smaller than average, reduce the bake time slightly and monitor closely so they don’t overcook.
While the wings bake, prepare the blue cheese dip and the Buffalo sauce. Creamy blue cheese complements spicy Buffalo sauce perfectly; if you prefer, an easy ranch dip is also a good choice.
Easy Blue Cheese Dip
Blue cheese dip comes together in minutes. Stir together mayonnaise, sour cream, blue cheese crumbles (or Gorgonzola), lemon juice, salt and black pepper. For best flavor, refrigerate the dip for at least 30 minutes to allow the ingredients to meld.
Simple Buffalo Sauce
For the Buffalo sauce, melt butter and combine it with hot sauce and a dash of Worcestershire sauce. Stir until the sauce is smooth and warmed through. Adjust the proportions to taste if you prefer a milder or hotter sauce.
After the wings come out of the oven and are browned and crisp, transfer them to a large mixing bowl. Pour the Buffalo sauce over the wings and toss until they are evenly coated. Serving them immediately keeps the skin crisp and the sauce flavorful.
Crispy Baked Buffalo Wings
I stick with tradition when serving: blue cheese dip, carrot sticks and celery sticks on the side. These baked Buffalo wings deliver the classic combination of spicy, tangy sauce and crisp skin without the mess of deep frying. They’re excellent for game day, parties, or a simple family dinner.
Baked Buffalo Wings
Baked Buffalo Wings with Easy Blue Cheese Dip
Marsha Maxwell
30 mins
30 mins
1 hr
Appetizers
24 wings
56 kcal per wing
Equipment
- Mixing bowls
- Measuring cups and spoons
- Large pot
- Colander
- Wire cooling rack
- Baking sheet
- Rubber spatula
Ingredients
For the blue cheese dip:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup blue cheese or Gorgonzola crumbles
- 2 teaspoons lemon juice
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
For the wings:
- 24 chicken wing segments
- Kosher salt, to taste
- Seasoned salt, to taste
For the Buffalo sauce:
- 3/4 cup hot sauce (such as Frank’s)
- 3 tablespoons melted butter
- 1 1/2 teaspoons Worcestershire sauce
Instructions
- Make the blue cheese dip: combine mayonnaise, sour cream, blue cheese crumbles, lemon juice, salt and pepper in a small bowl. Refrigerate for at least 30 minutes if possible to let the flavors blend.
- Preheat the oven to 450°F. Line a large baking sheet with foil and lightly spray or oil it.
- Place the wing segments in a large pot of boiling, salted water. When the water returns to a boil, continue cooking for about 8 minutes.
- Drain the wings in a colander and transfer them to a wire rack to cool and dry. When they are cool enough to handle, pat them dry with paper towels.
- Arrange the wings on the prepared baking sheet with space between pieces. Sprinkle lightly with seasoned salt. Bake at 450°F for 25 minutes, then flip and bake an additional 5–10 minutes until browned and crispy.
- While the wings bake, make the Buffalo sauce by melting the butter and whisking it together with the hot sauce and Worcestershire sauce until smooth.
- When the wings are done, place them in a large mixing bowl. Pour the Buffalo sauce over the wings and toss to coat evenly. Serve immediately with blue cheese dip, celery sticks and carrot sticks.
Notes
Nutrition information is calculated per 1 wing segment with 1 teaspoon of Buffalo sauce. One tablespoon of dip adds approximately 60 calories, 6 g fat, 0 g carbohydrate and 1 g protein. Adjust cooking time for smaller or larger wing segments to avoid drying the meat.
Nutrition
Serving: 1 wing segment — Calories: 56 kcal — Protein: 5 g — Fat: 4 g — Saturated Fat: 1.3 g — Polyunsaturated Fat: 2.7 g — Cholesterol: 16 mg — Sodium: 81 mg
Photos by Marsha Maxwell and vm2002/Shutterstock.com.