They are absolutely perfect when served with a creamy blue cheese dip and some fresh, crisp celery sticks! My entire family loves these delicious hot wings! So I make them often, because I really enjoy them too, and also because they are very easy to make (what can I say, I’m a lazy cook). The idea is simple: first, you bake the wings in the oven, then you dip them in a hot buttery sauce. Simple and so delicious!
Ingredients
You’ll only need a few simple ingredients to make homemade buffalo wings. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Fresh chicken wings: I buy the trays labeled as “party wings” where the whole wings are already separated into flats and drumettes.Avocado oil spray: Avocado oil is a neutral-tasting oil with a high smoke point, making it very suitable for high-heat cooking and baking.Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.Spices: I use a mixture of garlic powder, onion powder, and smoked paprika.For the sauce: Melted butter and your favorite hot pepper sauce.
Instructions
Making buffalo wings at home is easy! The best part of this recipe is that it’s baked rather than fried. It’s so much easier to bake chicken wings than to deep-fry them, and they come out perfect - crispy, well-seasoned, and so delicious. The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:
Your first step is to season the wings, spray them with oil, and bake them until fully cooked, about 30 minutes at 400°F.Now lower the oven to the “keep warm” setting (170°F) and keep the wings in the oven for 30 more minutes. This step will help crisp up the skin.Ten minutes before pulling the wings out of the oven, mix the melted butter and the hot sauce.Dip the wings in the sauce. I use tongs and dip them one by one, as you can see in the video below.
Expert tips
Frequently asked questions
Variation
While I almost always opt for “party wings,” sometimes I use whole wings that weren’t split into flats and drumettes. They’re a bit messier to eat, but they are very good. Sometimes I even leave the tips on - they become deliciously crunchy in the oven.
Serving suggestions
You can serve these tasty wings just like Teressa Bellissimo did, with fresh celery and blue cheese dressing (or ranch dressing). I sometimes make them for dinner as a main course, and then I serve them with any side dish I would normally make, such as steamed broccoli or jicama fries.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave, covered, on 50% power.
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Recipe card
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