Buffalo Wings

Ingredients

• 907 g (2 lb)chicken wings
• 1 tablespoon (15 ml)baking powder
• ½ teaspoon (2.5 ml)salt
• 360 ml (1½ cups)Buffalo sauce

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F). Line a baking sheet with parchment paper.

2. 2

   Season and bake

   Put the wings in a large bowl. Sprinkle over the baking powder and salt, then toss until the wings are evenly coated. Arrange them in a single layer on the prepared baking sheet and bake for about 35 minutes.

3. 3

   Coat with sauce

   Take the wings out of the oven and toss them in the Buffalo sauce until fully coated.

4. 4

   Grill and serve

   Set the oven to grill. Return the baking sheet to the oven and grill the wings for another 3–5 minutes, until golden. Watch closely to prevent them from burning, then serve.

What are Buffalo wings?

Buffalo wings are an American appetiser of chicken wings coated in a hot, tangy sauce. They are commonly associated with Buffalo, New York, and are often served with a cooling dip and crunchy celery.

This version bakes the wings rather than deep-frying them, then grills them briefly after saucing. Baking powder helps dry the surface so the wings can turn crisp in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 183 calories, 15g protein, 1g carbs, 13g fat.

The chicken provides most of the protein and fat, while the Buffalo sauce contributes flavour and can add some fat depending on the product. The wings contain very little carbohydrate; balance the plate with celery or other vegetables and a fresh salad.

Why use baking powder?

Baking powder: Toss it thoroughly with the wings so the coating is distributed evenly. It helps the skin dry and brown as the wings bake.

Salt: The small amount seasons the chicken before the sauce goes on. Toss well so no wings are left unseasoned.

Getting the wings crisp

Single layer: Leave a little space around the wings on the baking sheet so hot air can circulate. If they are crowded together, they may cook less evenly.

Sauce timing: Add the Buffalo sauce after baking, as directed. The final short spell under the grill helps set the coating and bring the wings to a golden finish.

How to tell when they are done

Baking: Follow the recipe’s approximate 35-minute baking time, then check the wings before adding sauce. They should be cooked through before the final grill stage.

Grilling: Keep an eye on the wings during the 3–5 minutes under the grill; the sauce can darken quickly. Take them out when golden, without letting them burn.

Serving Buffalo wings

Dip and crunch: Serve with blue cheese dip and celery, as suggested, to contrast with the spicy, tangy coating. Ranch dressing or other crunchy vegetables can also go on the side.

For a fuller meal, pair the wings with a green salad, corn or a baked potato. Serve them soon after grilling while the exterior is at its crispest.

Recipe notes & tips

• Pat the wings dry before seasoning if they are moist, to help the coating adhere.
• Use a large bowl so you can toss the wings without spilling the baking powder and salt.
• Arrange the wings in a single layer rather than stacking them.
• Toss the wings in the sauce just before the final grill stage.
• Watch the wings continuously while grilling, as the sauce can burn quickly.

Variations

• Adjust the heat: Choose a milder or hotter Buffalo sauce to suit your guests.
• Add garlic: Toss a little garlic powder with the salt and baking powder for a savoury note.
• Use a different dip: Serve ranch dressing instead of blue cheese.
• Add extra crunch: Put carrot sticks alongside the celery.
• Serve as a meal: Pair the wings with a salad or baked potato.

Common mistakes to avoid

• Wet wings: Excess moisture can hinder crisping; pat the wings dry before seasoning.
• Uneven coating: Wings left with bare patches may not crisp consistently; toss them thoroughly in the bowl.
• Crowded baking sheet: Overlapping wings can cook unevenly; arrange them in a single layer.
• Saucing too early: Sauce added before baking can interfere with crisping; coat the wings after baking.
• Leaving them unattended under the grill: The coating can burn quickly; watch closely during the final 3–5 minutes.

How to store

Refrigerate leftover wings in a covered container within 2 hours and eat within 3–4 days. Reheat in an oven or air fryer until hot throughout; the wings may be less crisp after storage.

Frequently asked questions