Easy Crispy Baked Buffalo Chicken Wings
The crispiest baked buffalo chicken wings. Using a spicy flour coating before baking makes these wings extra crispy. Baking makes these tasty wings so easy and healthier! You can also adjust the spice and heat from the hot sauce as needed.
Servings 14 wings
Calories 182kcal
Ingredients
- 2 pounds chicken wings or wingettes see note
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- carrots, peeled and cut
- celery stalks, sliced
- blue cheese dressing
- non-stick cooking spray
Buffalo Wing Sauce
- ½-3/4 cup Hot Sauce I use Franks Red Hot Sauce
- 1 teaspoon white vinegar
- 1 teaspoon unsalted butter
Instructions
- Ensure the chicken wings are completely dry before placing them into the flour. Pat them dry with a paper towel.
- In a large storage bag, add and combine the flour, salt, black pepper, garlic powder, onion powder, chili powder, paprika, cumin, thyme, and parsley.
- Add the chicken wings to the storage bag and coat completely with the seasoned flour
- Spray a large baking sheet with non-stick cooking spray.
- Place the floured wings on the baking sheet and refrigerate for about an hour.
- Preheat the oven to 425 degrees.
- Remove baking sheet from refrigerator, give wings a quick spray with the non-stick cooking spray. bake for 25 minutes.
- While wings are baking, make the sauce. In a small saucepan over medium heat add the hot sauce, white vinegar, and unsalted butter until the butter is melted. (you can use a microwave for this step). Set aside until ready to use.
- After the 25 minutes of baking, remove the baking sheet from the oven. Coat the chicken wings in the Buffalo sauce and place back on a baking sheet. Turn wings over when placing back onto the cookie sheet.
- Bake for another 15 -20 minutes until cooked through.
- Serve with Blue Cheese Dip, carrots, celery.
Notes
- It is extremely important for the wings to be dry before dredging in the flour. This ensures a crispy wing
- If I am making these a head of time, I cook them for the first 25 minutes, dredge in the Buffalo Sauce and finish the cooing right before I am ready to serve. Prevents overcooking the wings.
- Nutritional information is strictly for the chicken wings. Does not include veggies and blue cheese dressing.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
Nutrition
Serving: 1wingette | Calories: 182kcal | Carbohydrates: 24g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 509mg | Potassium: 349mg | Fiber: 3g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 1.8mg