Crispy Baked Buffalo Wings

Crispy Baked Buffalo Wings and Classic Buffalo Wings Sauce. Frank’s RedHot Sauce. Ingredients Below. Hi Guys, today I’ll show you How to Make Crispy Baked Buffalo Wings easily. No mess of frying with great results.
Ingredients
2.2 lbs/1kg wings
1/2 tsp salt
Corn starch 4 tsp
2 tsp baking powder
5 tbsp butter melted (unsalted is best)
½ c Frank's RedHot sauce (or another)
Celery Sticks
Carrot Sticks
Blue Cheese or Ranch Dressing
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We’ll need a parchment lined baking sheet, ½ sheet tray size. You don’t have to use parchment, but it’ll be a little messier to turn the chicken and clean up. I’ve got 8 whole chicken wings. You can easily double or triple the recipe for a crowd. Cut them between the wingette and drumette and the tip off. Save the tips for making chicken stock. Pat the wings dry with paper towels. Put them in a large bowl. Here are the two ingredients that make chicken wings crispy. Corn starch and baking powder. Add salt to the chicken wings, I used only about ½ tsp because they’ll taste too salty if you add more, especially since we’re adding baking powder and covering them in spicy sauce at the end. Mix the salt into the wings. Mix the cornstarch and baking powder. I like to use a small strainer and put the mixture in little by little. Cover the wings, turn them over and continue to sprinkle all over. See all the baking powder granules. These are hard and if you didn’t use a strainer, you could bite into a sour spot on a chicken wing. Mix the chicken wings to make sure it’s coated really well. Put them on the baking sheet in a single layer with space in between them. Bake them in a heated 425 degree F or 220 C oven for 20-25 minutes. Mine are big wings so I baked for 25 minutes. Turn each wing over. Cook them for another 20 to 25 minutes. In the meantime, I like to cut celery and carrots to serve on the side. They’re crunchy and have lots of fiber which balances the meaty wings. Wash the celery stalks under running water and dry them with a towel. Cut into sticks. Peel the carrots and cut them into about the same length as the celery. Blue cheese dressing is perfect with the wings and vegetables. Ranch dressing is also a good option.
We can also get the sauce ready. Into a big bowl, pour in your favorite hot sauce. Mine is Frank’s Red Hot original sauce. Add melted butter. I use unsalted butter because the hot sauce is salty and I’ve salted the chicken. Mix that well and this is the perfect classic buffalo wing sauce. You don’t need to add anything to this, no seasoning, garlic etc. It already has that classic wing sauce taste.
After 25 minutes. Turn over the wings and you can see how crispy the skin is. It’s like a crispy glass sheet on top of the wings. Put the wings in sauce, you can hear how crispy they are. Coat them and put them on a serving plate. Serve these right after you coat them so they don’t sit in the sauce and get soggy. These are not wings that you coat and put back in the oven to form a crust. They already have a crust and don’t need that extra step. Basically, don’t mess with these, keep it simple and that tastes the best, how classic buffalo wings should taste. The carrots and celery look good served in glasses. They’re easy to pick out. These wings are so addictive. They’re messy but irresistible. Definitely make these and let me know how you liked it.
I’ll see you next time. Thanks for watching :)