Bake those Buffalo wings

Eating healthy? Watching your carbs? Give up fried food for Lent? BAKE THOSE WINGS!

These flaps and drummettes got dusted with salt, pepper, paprika, and cayenne.
These flaps and drummettes got dusted with salt, pepper, paprika, and cayenne.

Baked is healthier than fried, right? And once you drop the extra salt and the breading from fried wings you’re pretty much just eating a lean piece of meat, right? So it goes. When you think about it, there’s some truth to those statements. But baked wings aren’t exactly the lightest meal. While baked chicken falls toward the healthier end of meat options, you’re still consuming the skin in a higher quantity than if you ate, say, one chicken breast with the skin on.

Nevertheless – there are those of us who are overcome by Buffalo wing cravings at least once a week, and there are those who would rather not eat fried food on a weekly basis. When the need for wings hits at full strength, baked wings are a lighter option than the breaded and fried variety of buffalo wings, so The Wing Authority says: BAKE THOSE WINGS!

These are almost ready to be flipped.
These are almost ready to be flipped.

The basic gist is that wings need to be roasted and crisped, then flipped over to get plenty of roasting on the other side. You can’t have Buffalo wings without that distinctive crispy bite. Next, you toss them in hot sauces and something buttery, and you’re all set. Baked wings that are totally Buffalo. The most common disadvantages to baked wings are that the skin can be soggy or that the meat isn’t as juicy from overcooking. The Wing Authority will show you how to get them crispy and keep them moist.

The key to successful baked, truly Buffalo wings is getting the skin crispy. This can be tricky when you consider that you also have to watch not to dry the meat out with too much heat. No worries. We’ve got the way right here.

These came out nicely!
This separate batch without spices came out nicely!


1.     Pre-heat over to 425 degrees

2.     Arrange thawed, rinsed chicken wings on a broiler pan so that the heat envelops the meat. Try to turn each flapper skin-side down and to leave some room between wings, if you can.

3.     Bake wings for 18-22 minutes. Look for the chicken skin to begin to brown and for the wings to tighten up and lose their “wet” look.

4.     Turn up oven temp to the HIGH BROIL setting, and set the time for 5-8 minutes. Remove the wings from the oven when the skin has browned and at least a few of the wings have small charred spots.

5.     Using tongs, flip each wing on the pan to turn them over. Reduce the oven heat back to 425, and slide the pan of wings back into the oven. Set your timer for 15 minutes. This last stretch of baking time may vary depending on the number of wings and your type of oven, but what you’re looking for is that the skin browns.

6.     Once the wing skin is looking brown, increase the heat up to HIGH BROIL again, and scorch the wings for about 5 minutes. Again, if you see a few of the wings start to blacken, then you’re where you want to be. The meat inside will be tender and juicy and the skin will have the familiar CRISP of classic, fried Buffalo wings.

7. Stop reading this and make some hot sauce. You’ve got wings to bake!

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