Description
Game day or not, these wings are pure gold. It started on a Super Bowl Sunday when I nervously traded takeout for a tray of home-baked wings. As they crisped in the oven, the smell alone drew the crowd. One bite in – the room fell silent but for the crunch. That blissful hush? A kitchen victory. These wings are tangy, fiery, gloriously crispy, and baked to perfection. Let’s skip the fryer and turn your oven into wing central. Trust me—your crowd will thank you.
Ingredients
For the Wings:
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4 lbs chicken wings (drummettes & wingettes)
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5 tsp baking powder (aluminum-free)
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¾ tsp kosher salt
Buffalo Sauce:
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4 tbsp melted unsalted butter
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½ cup Frank’s RedHot Sauce
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1 tbsp brown sugar
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¼ tsp kosher salt
Blue Cheese Dip:
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½ cup crumbled blue cheese
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½ cup sour cream
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¼ cup mayonnaise
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1 garlic clove, minced
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2 tbsp lemon juice
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1–3 tbsp milk
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Salt & pepper to taste
Celery sticks for serving
Instructions
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Preheat & Prep:
Preheat oven to 250°F (120°C). Pat wings dry. Toss with baking powder and salt. -
Bake Low & Slow (30 mins):
Arrange wings skin-side up on a wire rack over a baking sheet. Bake 30 mins. -
Crisp It Up (40–50 mins):
Increase oven to 425°F (220°C). Bake 40–50 mins until golden and crispy. -
Make Buffalo Sauce:
Whisk butter, hot sauce, brown sugar, and salt. Adjust to taste. -
Make Blue Cheese Dip:
Blend or whisk all dip ingredients until creamy with chunks. Chill. -
Toss & Serve:
Toss hot wings in warm sauce. Serve immediately with dip and celery.
Notes
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Pat Wings Bone-Dry: Moisture is the enemy of crispiness. Use plenty of paper towels and press firmly.
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Use Baking Powder, Not Soda: Aluminum-free baking powder is the magic crisp-maker. It dries out the skin and helps it blister beautifully.
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Rack It Up: Always bake on a wire rack set over a baking sheet. It lets air circulate so the bottoms get crispy too.
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Bake Low and High: Start at 250°F to render fat, then crank to 425°F to get that shatteringly crisp skin.
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Don’t Crowd the Pan: Give each wing some breathing room—crowding steams them instead of crisping.
- Prep Time: 10 mins
- Cook Time: 80 mins
Nutrition
- Calories: 460 kcal per serving
- Fat: 32g
- Carbohydrates: 4g
- Protein: 28g