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Crispy Oven-Baked Buffalo Wings

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
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.