I love a good buffalo wing and I’m choosy in how I like them. They must be crissssspppy, well seasoned, lightly coated, and have a spicy buffalo sauce without being saucy. They must-be-crisp. No soggy rubbery wings for me.
Oh, and baked…no need for greasy fried wings. Here they are my friends, and they are soooo good.
Two key methods to making them crissspppy are:
- lightly dusting with rice flour
- sauce the wings before they go into the oven
And clean up is easy because I wrap the entire baking sheet with foil and generously spray it with non-stick. Be sure to spray the foil as they tend to stick.
Ready? First make the seasoned flour and shake it up in a resealable plastic bag. Then lightly season the wings with salt and pepper. Add the wings to seasoned flour and shake until they are all coated. Then place on the foil lined pan and refrigerate for at least an hour. I make them ahead and refrigerate all day until ready to bake (cover with plastic wrap if you do this).
Heat the oven to 400 degrees. Next, whisk the melted butter and Frank’s RedHot Sauce together. Take the wings off baking sheet and place in a large bowl. Pour the butter/hot sauce mixture over the wings and toss to coat. Place the wings back onto the baking sheet and arrange so there is space between each wing.
Bake in preheated 400 degree oven for 40 minutes. Turn each wing over individually and return to the oven on the top rack this time for additional 45-60 minutes. You’ll want to check them after 45 minutes for doneness and the goal is to have them nicely browned and crispy. Don’t remove too soon. We like our wings well done and more of a dry consistency. If you prefer a more tender/softer wing, check for your desired taste in doneness.
Remove from oven and allow to cool for 15 minutes….don’t skip this step, they need to rest. Patience. Then simply remove each wing with tongs and serve on platter with celery and ranch/blue cheese dressing.
Crisssssppppy Yummmy Goodness.
- 30 chicken wings - cut wings and drummies
- Fine sea salt and fresh ground black pepper
- ½ cup white rice flour
- ½ tsp Slap Ya Mama Cajun seasoning blend or cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt (use 1 full tsp if you use cayenne pepper instead of Slap Ya Mama)
- ½ cup melted butter
- ½ cupFrank's RedHot Sauce
- Wrap a large baking sheet with aluminum foil bringing up over the edges to prevent grease seeping onto pan. Spray generously with non stick spray.
- Lightly season the wings with sea salt and black pepper.
- Place the rice flour in a gallon sized resealable plastic bag and add the Cajun seasoning, garlic powder, onion powder and salt. Shake to combine.
- Add the wings...all at once into the bag and shake until all wings are evenly coated with the flour.
- Place the wings onto the prepared baking sheet and refrigerate for at least 1 hour. You can make ahead and cover with plastic wrap for up to 6 hours.
- When ready to bake, preheat oven to 400 degrees
- Whisk the melted butter and hot sauce together. Take the wings off baking sheet and place in a large bowl.
- Pour the hot sauce mixture over the wings and toss to coat.
- Place the wings back onto the baking sheet leaving space between each wing.
- Bake in preheated 400 degree oven for 40 minutes. Then remove from oven, pour off some of the grease (makes them crispier) and turn each wing over individually and return to oven on top rack this time for additional 45-60 minutes. You'll want to check the wings after 40 minutes for doneness. Keep in mind we like our wings well done so if you prefer a more tender wing, remove to your desired taste.
- Remove from the oven and allow to rest for 15 minutes.
- Serve the wings on a platter with ranch or bleu cheese dressing and celery sticks.