How to Make Ultra-Crispy Buffalo Wings in the Oven

Ingredients

• 2 lb Chicken Wings (about 20 whole wings, tips trimmed)
• 2 Tbsp Avocado Oil (neutral‑flavored, high smoke point)
• 1 tsp Smoked Paprika (adds smoky depth)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Salt (Kosher or sea salt)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Aluminum‑Free Baking Powder (optional coating for extra crispness)
• 2 Tbsp Potato Starch (optional coating for crunch)
• 1/2 cup Mayonnaise (full‑fat for best texture)
• 1/4 cup Sour Cream
• 2 Tbsp Buttermilk (or a splash of regular milk)
• 1/4 cup Blue Cheese (crumbled, preferably Point Reyes)
• 1 tsp Worcestershire Sauce
• 1 tsp Lemon Juice (freshly squeezed)
• 2 Tbsp Fresh Chives (finely sliced)
• 1/2 cup Frank’s RedHot Sauce (or any cayenne‑based hot sauce)
• 4 Tbsp Unsalted Butter (cold, cubed)
• 1 Tbsp Honey
• 1 large Garlic Clove (minced)
• 1 tsp Olive Oil (for sautéing sauce)

Instructions

1. Air‑Dry the Wings

   Place the raw wings on a wire rack set over a baking sheet. Turn on a small countertop fan and blow air over the wings, rotating them every 15 minutes for about 2 hours. This mimics a refrigerator air‑dry and creates very dry skin for crispness.

   Time: PT2H

2. Make the Oil‑Spice Slurry

   In a mixing bowl combine avocado oil, smoked paprika, onion powder, garlic powder, salt, and black pepper. Whisk until a smooth slurry forms. For best results, push the spices through a fine mesh sieve before mixing.

   Time: PT5M

3. Coat the Wings

   Toss the air‑dried wings in the slurry until every piece is evenly coated. Divide the wings into three equal batches: one stays with just the slurry, one gets a light dusting of aluminum‑free baking powder, and the last gets a light dusting of potato starch (mix the starch with a little extra oil for adhesion).

   Time: PT5M

4. Preheat Oven

   Preheat the oven to 410°F (210°C). Place a wire rack on a baking sheet and arrange the three batches of wings in separate sections for easy identification later.

   Time: PT10M

   Temperature: 410°F

5. Bake the Wings

   Bake the wings for 55 minutes, turning once halfway through. Larger wings may need up to 60 minutes; smaller ones about 35 minutes. Wings should be golden‑brown and the skin feel dry to the touch.

   Time: PT55M

   Temperature: 410°F

6. Prepare Blue Cheese Dressing

   In a blender combine mayonnaise, sour cream, buttermilk (or milk), crumbled blue cheese, Worcestershire sauce, lemon juice, a pinch of salt, and black pepper. Blend for about 30 seconds until thick and smooth. Transfer to a container and stir in sliced chives. Refrigerate until serving.

   Time: PT5M

7. Make Buffalo Sauce

   Heat 1 tsp olive oil in a saucepan over medium heat. Add minced garlic and sauté until lightly golden (≈90 seconds). Stir in hot sauce, honey, and a pinch of black pepper. Reduce heat to low and whisk in cold butter cubes a few at a time until the sauce is glossy and emulsified (about 3‑4 minutes).

   Time: PT4M

   Temperature: medium heat

8. Toss Wings in Sauce

   Place the baked wings in a large bowl, pour the buffalo sauce over them, and toss until fully coated. Serve immediately with the blue cheese dressing on the side.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

10g

Fat

35g

Fiber

1g