This past summer, I shared with you how to make your own Buffalo Style Chicken Wings. Today, I am showing you how to make a baked version of crispy wings.
The Buffalo sauce is optional, you can have the wings as they are (out of the oven) or try your sauce to toss them in.
These wings become almost as crispy as fried wings. What’s happening here is the fat from the wings mixes with the flour and corn starch and the end result is a crispy chicken wing that will become a recipe standard for you.
Baked Crispy Chicken Wings
(serves 4-6)
1 kg. of chicken wings
3 tsp. sea salt
1 tsp. ground pepper
2 Tbsp. sugar
1/4 cup corn starch
1/4 all-purpose flour
Buffalo Wing Sauce
3/4 cup melted unsalted butter
1 1/2 cups hot sauce (Frank’s hot sauce is the orginal)
- Pre-heat your oven to 375F and line a baking sheet with parchment paper. Place your chicken in a large bowl and add the remaining ingredients and toss well with your hands.
- Empty the chicken on your baking sheet, spread the chicken out evenly and place in your pre-heated oven for approx. 1 hour (after 30 minutes flip the drum sticks over).
- Meanwhile, add butter and hot sauce into another pot and heat up until butter is just melted.
- Add your wings into the hot sauce and toss to coat well. Serve on a platter with carrot and celery sticks and blue cheese sauce.
Tip: Use a baking sheet large to not crowd the wings. They will get crispy if they are spread out when baking.
