Crispy Baked Buffalo Chicken Wings
These crispy chicken wings have the taste and texture of deep fried restaurant wings, but without all the oil!
Ingredients
- 2+ Lbs Chicken Wings same cooking instructions for any quantity
- Olive Oil or Cooking Spray to grease pan
Garlicky Buffalo Sauce (Crystals Hot Sauce)
- 1/3 Cup Crystals Hot Sauce 2/3 cup for Medium, 1+ cup for Hot
- 4 Tbs Butter salted or unsalted
- 6 Cloves Garlic peeled & minced
- 2 Tspn Worcestershire Sauce
- 1 Tspn Soy Sauce
- 1 Tbs Maple Syrup Add more to cut spice if needed
- 1 Tbs Vinegar optional, adds tangy flavor, cuts spiciness
Instructions
- If wings are whole, use sharp kitchen shears to separate the drums, flats, and tips. You can freeze the tips to use for stock or bone broth.
- Grease a sheet pan. I prefer to cook right on the pan because the chicken sticks to the tinfoil. Place chicken on pan with a little space in between pieces, do not over crowd.
- Bake in a preheated oven 450. For extra crispy wings, bake for one hour.
- Gently remove the cooked wings with a metal spatula. Toss in sauce or dip plain wings in sauce of choice.
Garlicky Buffalo Sauce
- Melt the butter over low heat. Add minced garlic to butter, stir/whisk continuously until it looks like a paste.
- Whisk in remaining ingredients. Continue whisking over low heat until ingredients are fully incorporated.
- Toss the wings in the sauce or serve on the side. Enjoy!
Notes
No seasonings needed if you plan on tossing/dipping in buffalo or other sauce of choice.