April 4, 2019

Crispy Oven-Baked Buffalo Wings

Crispy Oven-Baked Buffalo Wings are deliciously crispy, tangy and finger-lickin’ amazing! Cooking them on a wire rack at a low temp (250 degrees) to start and then finishing them off at a very high temp (500 degrees) allows the fat to drain away from the wings producing the extra crispy skin we all crave in our buffalo wings…and without deep frying!

Jump to Recipe

Wing Spice Rub Mixture

Start by combining the ingredients for the spice mixture.

Coat the wings with the mixture after rinsing, drying and trimming the wings.

wing preparation for baking with wire racks

Place a layer of double foil on the rimmed baking sheet and place wire rack on top. (If you don’t have a wire rack, see NOTES below for a suggestion.) Then place wings on rack in a single layer. Two baking sheets and wire racks will be needed.

Step 1: Low-Heat Baking of Wings

Put wings in 250 degree preheated oven for 25 minutes.

While wings are cooking, make the hot sauce. Add sauce ingredients and simmer for 6-8 minutes.

Wing Hot Sauce

Sauce will reduce and slightly thicken.

Blue Cheese Dressing for Wings

Prepare Blue Cheese Dressing. Click here for recipe. Mix all dressing ingredients in a medium size bowl and refrigerate until ready to use.

Step 2: High-Heat Baking of Wings

Turn up heat to 500 degrees and finish baking wings for another 25-30 minutes. Let them rest for 5 minutes for maximum crispiness.

Saucing the Wings

Transfer cooked wings to a bowl and coat with hot sauce.

Mix wings thoroughly to ensure wings are fully coated with the sauce and then transfer to a serving platter.

Crispy Oven-Baked Buffalo Wings

Serve with blue cheese dressing (see recipe below), celery and carrots. Dig in…they’ll go fast!

Print Recipe

Crispy Oven-Baked Buffalo Wings

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer

Cuisine: American, Southern

Keyword: blue cheese, buffalo sauce, carrots, celery, chicken wings, crispy buffalo wings, gluten free

Servings: 6 servings

Author: GFchow @ gfchow.com

Ingredients

3 lb. chicken wings flats and drumettes separated, washed, dried and trimmed
½ tsp. baking soda
½ tsp. garlic powder
2 1/4 tsp. Morton’s kosher salt
1 tsp. freshly ground black pepper
1 tsp. onion powder
½ cup hot sauce preferably Frank’s Red Hot
3 tbsp. unsalted butter
2 tbsp. light brown sugar

Dressing

½ cup blue cheese, crumbled gluten free
½ cup yogurt plain, whole-milk
1/2 tsp. poppy seeds optional
1/2 tsp. black pepper
1/4 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. celery seed
1/4 tsp. kosher salt
squeeze of lemon

Garnish

celery and carrots washed, trimmed and sliced

Instructions

Buffalo Wings

Preheat to 250°.
Line rimmed baking sheets with a double layer of foil, then set wire racks over foil.
Mix ½ tsp. baking soda, ½ tsp. garlic powder, 2 1/4 tsp. kosher salt, 1 tsp. black pepper, and 1 tsp. onion powder in a large bowl.
Pat chicken wings dry with paper towels and add to bowl with spice mixture. Toss with your hands or tongs until evenly coated.
Arrange wings single layer on prepared racks, spacing wings evenly apart. Don’t crowd them!
Bake wings 25 minutes on two separate racks; they’re going to be pale but will begin to look dry, which is what you want.
Increase oven temperature to 500° and continue to bake, turning wings halfway through with tongs, until bubbly and golden, 25–30 minutes.
Allow wings to rest for 5 minutes so they cool slightly, which will allow the skin to crisp even more.
While wings bake, bring ½ cup hot sauce (preferably Frank’s Red Hot), 3 Tbsp. unsalted butter, and 2 Tbsp. light brown sugar to a simmer in a small saucepan over medium heat.
Cook, swirling occasionally, until slightly reduced and thickened, 6–8 minutes.
Transfer wings to a large bowl, pour buffalo hot sauce over, and using tongs toss until evenly coated.
Arrange on a platter.
Serve with blue cheese dressing and a roll of paper towels!

Dressing

Mix ½ cup crumbled blue cheese, ½ cup plain whole-milk yogurt and next 6 ingredients plus a squeeze of lemon in a small bowl until just combined.
Cover and chill until ready to use.

Garnish

Wash and trim celery stalks and carrots. Slice into sticks. Add celery and carrots to the platter.

Notes

The wire racks ensure that hot air can circulate all around the wings, which helps to get them super-crispy.

If you don’t have wire racks, you can crinkle your foil (which creates air flow) and place the wings directly on the foil.

While the homemade blue cheese dressing is awesome, feel free to buy a bottle of blue cheese dressing. Be sure to check the label, though, to make sure it’s gluten free.

When working with raw chicken always use a separate cutting board and be sure to wash it and the counter thoroughly. I have a dedicated cutting board for chicken.

Recipe from Bonappetit.com.

If you like this recipe, you may also like these GFchow recipes. Chicken Wings Africana, Chicken Skewers with Spicy Satay Sauce, and Gluten Free Panko Crusted Chicken Breasts.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.