RecipesSnack
Snack
Classic Buffalo Baked Wings
Oven-baked chicken wings tossed in a hot buffalo butter sauce and served straight away. Game-night wings, baked rather than fried.
- Serves
- 5
- Prep
- 15min
- Cook
- 45min
- Total
- 60min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar
Per serving
- Calories
- 358kcal
- Protein
- 21.5g
- Carbs
- 4.4g
- Fat
- 28.1g
- Fibre
- 0.4g
Ingredients
For 5 servings · MetricUS
- 900gchicken wings, split into flats and drumetteswingtips removed
- 2 tbspbaking powder, aluminium-freenot baking soda
- 1 tspfine salt
- 1 tbspneutral oil
- 60glight butter
- 80mlhot sauceFrank's-style
- 1 tspwhite wine vinegar
- ½ tspgarlic powder
- 2 lbchicken wings, split into flats and drumetteswingtips removed
- 2 tbspbaking powder, aluminum-freenot baking soda
- 1 tspfine salt
- 1 tbspneutral oil
- 4 tbsplight butter
- 1/3 cuphot sauceFrank's-style
- 1 tspwhite wine vinegar
- ½ tspgarlic powder
Method
Dry-brine the wings.
Pat the wings dry with kitchen paper.
Toss with the baking powder and salt in a large bowl, spread on a wire rack over a baking tray, and leave uncovered for 10 minutes while the oven heats.
Bake.
Heat the oven to 220C fan (475F).
Drizzle the wings with the oil, turn to coat, and bake for 40 to 45 minutes, turning once halfway, until deep golden and crisp.
Make the buffalo sauce.
While the wings finish, melt the butter in a small pan over a low heat. Stir in the hot sauce, white wine vinegar and garlic powder and warm through, just enough to combine, without letting it bubble hard.
Toss and serve.
Tip the hot wings into a large bowl, pour the sauce over and toss hard until every piece is glossy and coated.
Serve straight away, while the sauce is still warm and the skin is still crisp.