Crispy, Oven-Baked Buffalo Chicken Party Wings
Discover how to make crispy, oven-baked Buffalo Chicken Party Wings that are perfect for any gathering! These flavorful wings, paired with fresh celery sticks and a simple mustard-Kewpie dip, are sure to be a hit at any party.
Equipment
- 1 oven
- 1 sauce pan
Ingredients
For the Chicken:
- 2 pounds chicken party wings drumettes and flats
- 1½ teaspoons baking powder
- 3 teaspoons salt
For the Hot Sauce:
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup Frank's RedHot Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
For the Dip:
- 1 tablespoon whole grain mustard
- 2 tablespoons Kewpie mayonnaise
Side Dish:
- Celery sticks for serving
Instructions
- Gather all the ingredients.
Season the Chicken:
- Start by seasoning the chicken wings with baking powder and salt, ensuring they are evenly coated.
Bake the Chicken:
- Preheat your oven to 450°F (220°C). Arrange the seasoned chicken wings on a wire rack. Bake for 20 minutes, then flip the wings and bake for another 15 minutes, or until they are golden and crispy.
Prepare the Hot Sauce:
- While the chicken is baking, melt the butter in a small saucepan over medium heat. Stir in Frank's RedHot Sauce, then add the minced garlic and cook until fragrant, about 1 minute. Stir in the black pepper and salt. Once the sauce begins to bubble, remove it from the heat and set aside.
Make the Dip:
- In a small bowl, combine the whole grain mustard and Kewpie mayonnaise. Mix until well blended.
Coat the Chicken:
- Once the chicken wings are done baking, transfer them to a large bowl. Pour the prepared hot sauce over the wings and toss until they are evenly coated.
Serve:
- Arrange the hot, saucy wings on a serving platter. Serve with crisp celery sticks and the mustard-Kewpie dip on the side.
Video
Notes
- Pat the Wings Dry: Before seasoning, make sure to pat the chicken wings dry with paper towels. Removing excess moisture helps achieve a crispier texture during baking.
- Use a Wire Rack: Elevating the wings on a wire rack allows hot air to circulate around them, ensuring they cook evenly and get crispy on all sides.
- Don’t Overcrowd the Pan: Arrange the wings in a single layer with space between each piece. Overcrowding can trap steam, preventing the wings from getting as crispy.
- Toss the Wings in Baking Powder: Adding baking powder to the seasoning helps to create a crispy, golden-brown skin. Just be sure not to use baking soda, as it can give an unpleasant taste.
- Preheat the Oven Properly: Ensure your oven is fully preheated before placing the wings inside. A hot oven helps to seal in moisture and crisp up the skin quickly.
- Flip the Wings Midway: Flipping the wings halfway through baking ensures that both sides cook evenly and develop a nice, crispy texture.
- Adjust the Heat Level: If you prefer milder wings, reduce the amount of Frank's RedHot Sauce or add more butter to the sauce. For extra heat, you can add a pinch of cayenne pepper or hot sauce.
- Serve Immediately: For the best texture and flavor, serve the wings immediately after tossing them in the hot sauce. This ensures they stay crispy and the sauce remains vibrant.
Nutrition
Calories: 610kcal