Baked Buffalo Wings Recipe

Ingredients

• 20chicken wings
• 5 slicesonion
• 2celery stalks
• 1 tablespoonseasoning salt
• 1/2 teaspoonred pepper flakes
• 1/2 cup (about 113 g)Earth Balance spread
• 1/2 cup (120 ml)Frank's hot sauce
• 1/2 teaspoongarlic powder
• a couple of dashesblack pepper
• 1 tablespoondried parsley or celery flakes
• a few dashesCajun seasoning

Instructions

1. 1

   Add to pot

   Put the chicken wings, onion slices, celery stalks, seasoning salt and red pepper flakes in a large pot.

2. 2

   Cover with water

   Add just enough water to cover the ingredients.

3. 3

   Bring to boil

   Bring the water to a boil, then immediately turn the heat down to a simmer.

4. 4

   Simmer wings

   Simmer for 10–12 minutes; the chicken will not be fully cooked at this stage.

5. 5

   Lift out chicken

   Remove the wings from the water.

6. 6

   Dry thoroughly

   Pat the chicken completely dry, removing as much moisture as possible.

7. 7

   Prepare the rack

   Generously coat a baking rack with cooking spray.

8. 8

   Arrange the wings

   Set the chicken wings on the rack.

9. 9

   Broil until crisp

   Broil on LOW for 12 minutes. Turn the wings and broil for a further 10 minutes, or until cooked through and crisp.

10. 10

    Melt the spread

    Melt the Earth Balance spread in a saucepan.

11. 11

    Add the seasonings

    Stir in the hot sauce, garlic powder, parsley or celery flakes, black pepper and Cajun seasoning.

12. 12

    Warm the sauce

    Stir until heated through without letting the mixture boil, then take it off the heat.

13. 13

    Coat the wings

    Toss the chicken in the hot sauce mixture until coated.

14. 14

    Plate and serve

    Serve with celery sticks, carrots, blue cheese dressing and ranch dressing.

What are baked Buffalo wings?

Buffalo wings are chicken wings coated in a tangy, hot sauce and are associated with Buffalo, New York. This version uses a plant-based spread in place of butter and finishes the wings under the grill rather than frying them.

The method briefly simmers the wings before broiling, then coats them in sauce at the end. Drying the wings well before broiling helps them crisp rather than steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 35g protein, 4g carbs, 44g fat.

The wings provide most of the protein, while the spread contributes much of the fat and the hot sauce adds relatively little energy. The wings contain some carbohydrate, and the seasonings and sauces can contribute sodium. Serve with plenty of celery and carrots, and keep the dips on the side to balance the plate.

Why simmer the wings first?

Gentle simmering: The onion, celery, seasoning salt and red pepper flakes flavour the cooking water as the wings begin to cook. Keep the pot at a simmer after it reaches a boil, as directed.

Partial cooking: The wings are not fully cooked after 10–12 minutes, so they must finish under the grill. Do not serve them until they are cooked through.

Getting a crisp finish

Dry wings: Pat every surface thoroughly before placing the chicken on the greased rack. Surface moisture can hinder browning.

Room on the rack: Arrange the wings with space between them so hot air can circulate. Turn them after the first 12 minutes, then check as they finish during the next 10 minutes.

Making the sauce

Plant-based spread: Melt the spread gently in a saucepan, then add the hot sauce and seasonings. It gives the sauce a rich texture without using dairy butter.

Gentle heat: Warm the mixture until heated through, but do not boil it. Toss the wings in the sauce once they are crisp so they are coated just before serving.

Checking doneness

Visual cues: The wings should look browned and crisp after broiling, but colour alone does not confirm that they are cooked through. Check the thickest part of a wing, avoiding the bone.

Thermometer check: If you have a food thermometer, check that the thickest parts reach 74°C. Broilers vary, so use doneness rather than the stated time alone as your guide.

What to serve alongside

Fresh sides: Celery sticks and carrots add a cool, crunchy contrast to the hot sauce. Serve them alongside the wings as suggested in the method.

Dips: Blue cheese dressing and ranch dressing are listed accompaniments; offer them on the side so everyone can choose how much to use.

Recipe notes & tips

• Dry the wings thoroughly before broiling to help them crisp.
• Use a rack over a tray so the wings are not sitting in their drippings.
• Leave a little space between wings on the rack.
• Watch closely towards the end because broilers can brown food quickly.
• Toss the wings in the sauce just before serving to preserve their crisp coating.

Variations

• Adjust the heat: Use fewer red pepper flakes for a milder result.
• Use celery flakes: Choose celery flakes instead of dried parsley for a more savoury, celery-like note.
• Change the dip: Serve with either blue cheese or ranch dressing, or put both on the table.
• Add a fresh side: Include extra celery sticks and carrots alongside the wings.
• Boost the seasoning: Add Cajun seasoning sparingly to the sauce and taste before serving.

Common mistakes to avoid

• Wet wings: Pat them completely dry before broiling so the surface can crisp.
• Skipping the turn: Flip the wings after 12 minutes so they broil on both sides.
• Boiling the sauce: Keep it to a gentle warming; boiling is not needed.
• Crowding the rack: Leave space around the wings so they can broil instead of steaming.
• Relying on colour alone: Check that the chicken is cooked through before serving.

How to store

Refrigerate leftover wings in a covered container within 2 hours and eat within 3–4 days. Reheat on a rack in a hot oven or under the grill until piping hot; the coating may be less crisp after storage.

Frequently asked questions