These oven baked Buffalo wings are pretty close to the real deal and can be whipped up in no time.
First off, let’s give a birthday salute to the Buffalo wing! Yep, Buffalo wings turn 50 years old this year. I know, it seems like just yesterday that the spicy tidbits first crossed our taste buds, but it was in 1964 that Anchor Bar of Buffalo, New York co-owners, Teressa Bellissimo and her husband Frank created the first Buffalo wing.
While the whole concept of the chicken wing has evolved into a crazy world of flavors, the king of the hill is still the original Buffalo wing.
Traditionally, Buffalo wings are deep-fried which creates an incredibly crispy skin. For those that don’t own a deep fryer or times when we’re too lazy to drag it out, these oven baked Buffalo wings are a perfect alternative.
I’m pretty fussy about my Buffalo wings. I’m sure you’ll enjoy these.
- 2 pounds chicken wings, cut into sections if desired
- salt and pepper to taste
- 1 cup all-purpose flour
- 1/2 cup butter (1 stick)
- 1/2 cup hot sauce (Frank's RedHot® Pepper Sauce)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cayenne pepper
- celery or carrot sticks (optional)
- blue cheese or ranch dressing (optional)
- Place the oven's rack in the center and preheat to 400°F (204°C).
- Line a baking sheet with slightly crumpled aluminum foil. The crumpled foil allows for more even cooking as well as minimizing the wings from sitting in their own oil.
- Cut wings into sections if desired and season with salt and pepper.
- Pour the flour into a large freezer bag. Add a few wings at a time and shake bag until wings are completely coated with the flour. Remove wings and slightly shake off excess flour. Place wings on the prepared baking sheet, keeping each wing from touching one another. Do not crowd. Continue with remaining wings.
- Bake wings for 25 minutes. Remove and flip wings over. Return to the oven and continue to cook for another 25 minutes. Wings are done when golden brown or an instant-read meat thermometer registers 165°F (74°C).
- While the wings are cooking, combine all sauce ingredients in a medium saucepan. Heat over medium heat while stirring. Continue to cook until butter is completely melted and all ingredients are well blended. Reduce heat and keep just slightly warm.
- Remove wings from oven and place in a large mixing bowl. Pour sauce over the wings and toss until wings are well coated.
- Place on a platter or large plate and serve immediately with choice of vegetable and dressing.