Crispy buffalo chicken wings
Chicken wings baked until shatteringly crisp, then tossed in a buttery hot sauce. No deep-frying needed.
- Serves4
- Prep10 min
- Cook50 min
- HeatHot
The trick for crisp wings in the oven is a little baking powder in the seasoning: it dries the skin so it blisters and crackles. Wings are one of the best-value cuts at the counter, so make plenty.
Ingredients
- For the sauce
Ask at the counter for1.5kg chicken wings, split into flats and drums
Cut: Wings (chicken)
Method
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Heat the oven to 220°C (fan 200°C, gas 7). Line a large tray with foil, and set a rack on top if you have one.
Pat the wings very dry with kitchen paper, then toss them with the baking powder, salt, garlic powder and paprika.
Spread the wings out on the rack or tray, skin side up and not touching. Bake for 45 to 50 minutes, turning halfway, until deep golden and crisp.
Meanwhile, melt the butter in a small pan and whisk in the hot sauce and honey.
Toss the hot wings in the sauce and serve straight away, with celery sticks and a cooling dip.
Tips
- Make sure it's baking powder, not bicarbonate of soda, which tastes soapy.
- For peri peri wings, skip the butter sauce and toss them in peri peri sauce instead.
- In an air fryer, cook at 200°C for 22 to 25 minutes, shaking halfway.
Good to know
- Heat
- Hot. Use fewer chillies for a milder version.