Best 11 Baked Buffalo Wings Recipes

BAKED BUFFALO WINGS

Steps:

• Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

BAKED BUFFALO WINGS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Remove excess moisture from chicken wings with a paper towel.
• In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
• Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).
• In a skillet, combine buffalo sauce ingredients on medium heat.
• Then stir in chicken wings until fully coated.
• Serve with your favorite side dish or dipping sauce.
• Enjoy!

OVEN BAKED BUFFALO CHICKEN WINGS

Steps:

• 1. In a small bowl mix together the flour, paprika, cayenne pepper, and salt.
• 2. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.
• 3. Cover dish or bowl and refrigerate for 60 to 90 minutes. (I just make it and leave in the fridge until dinner.)
• 4. Bake on a rack set over a jelly roll pan. I use my cooling cookie racks. That way they are not sitting in their own grease. Spray your rack so the chicken does not stick.
• 5. Place chicken wings on the wire rack.
• 6. Preheat oven to 375 degrees and bake for 45 min.
• 7. Combine the butter, hot sauce, and garlic powder in a small saucepan over low heat.
• 8. Stir together and heat until butter is melted and the mixture is well blended.
• 9. Remove from heat and reserve for serving.
• 10. Place wings in the serving bowl. Add hot sauce mixture and stir together.

BAKED BUFFALO WINGS WITH BLUE CHEESE-YOGURT DIP

Steps:

• Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.
• Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.

OVEN BAKED BUFFALO WINGS

Steps:

• Preheat oven to 400°F.
• Prepare chicken wings by using poultry shears and sniping off the wing tips (discard, or freeze for other use, like stock), and snip at remaining wing joint. This gives you "2" wings per wing.
• Spread oil on baking sheet.
• Spread wings in single layer on baking sheet.
• You may choose to slide wings around on the oiled sheet, to put a light coating of oil on the wings. Less oil on wings makes for slightly less crispness.a bit of oil helps seasoning stick. You could omit oil, and spray with a good quality non-stick olive oil product.
• This step is optional. Sprinkle as liberally as you dare with your choice of seasoning. This is where experimentation comes in, be daring, try what's in your spice cabinet, however I've come to like a common "All Island Soul Seasoning", with a touch of cayanne or ground red or white pepper. If you're cutting back on salt, be cautious of prepared seasoning, as they have a lot of sodium.
• Bake until browned, cooked through, and a bit crispy. About 40 minutes. Use your nose and eyes to check! I use my convection setting on my oven too, which cuts on the cooking time, but makes a nice crisp even coating.
• Remove from oven, and cool for about 15 minutes.
• Melt butter and mix with hot sauce. (again. amount of hot sauce to your taste).
• Toss with the wings in a serving bowl with the butter/hot sauce mixture.
• Serve with your favorite Blue Cheese Dressing and celery sticks.

BAKED VEGETARIAN BUFFALO CAULIFLOWER "WINGS"

Steps:

• Preheat the oven to 450°F.
• Combine the milk, flour, and garlic powder in a bowl and stir until well combined.
• Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
• While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
• Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
• Serve alongside blue cheese or ranch dressing and celery sticks.

GOOD EATS BAKED BUFFALO WINGS

Steps:

• Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
• Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.
• Remove the wings from the basket and carefully pat dry.
• Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper or aluminum foil sprayed with a little non-stick spray.
• Roast on the middle rack of the oven for 20 minutes.
• Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• If you are like me and like your wings a little browner and crispier, broil them for an additional 5-10 minutes.
• While the wings are roasting, melt the butter in a small saucepan along with the garlic.
• Pour this along with hot sauce and the optional salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce.
• Serve warm with bleu cheese dressing and celery sticks if desired.

LOW FAT BAKED BUFFALO WINGS

Steps:

• Preheat oven to 350°F Line jelly roll pan, 15 1/2×10 1/2×1 inch, with aluminum foil. Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic food-storage bag. Add chicken. Seal bag and refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with celery sticks and sauce.
• To make dressing:.
• Place cottage cheese, vinegar, milk, half of the blue cheese, the white pepper and garlic in blender or food processor. Cover and blend on low speed until smooth and creamy. Spoon into serving dish. Stir in remaining blue cheese. Cover and refrigerate until serving.

OVEN-BAKED BUFFALO HOT WINGS (PALEO)

Steps:

• Preheat oven 250°F Line baking sheet with foil. Spray baking rack with Olive oil Pam and place in pan.
• Spray the chicken pieces with Olive oil Pam, then salt and pepper to taste. Season with garlic powder.
• In a large zip lock bag, place 1/4 cup of the baking powder and 1 tsp of cayenne pepper. Add half the chicken and toss until coated. Place on the cooking rack. Repeat with other half of chicken and remaining powder and cayenne.
• Bake coated chicken wings for 20 min at 250 F, then increase heat to 425 F and bake for 20 more minutes. Turn pieces over and bake for another 20 min or until golden brown and chicken is thoroughly cooked.
• If making your own buffalo sauce, heat prepared hot sauce (commercial or homemade) and butter in a sauce pan until well blended. Pour sauce in a large bowl. If using a commercially prepared buffalo sauce just pour it in a large bowl. I highly recommend my habanero mango sauce (also paleo compliant), but Franks Red Hot Buffalo Sauce is quite good and not terrible from a paleo point of view.
• Toss all the cooked chicken until evenly coated. Transfer to a platter and serve with your favorite sides.

EASY BAKED BUFFALO WINGS

Steps:

• Cut off wing tips; discard. Separate wings at joint.
• Place wings in a single layer on a wire rack inside a shallow pan (to catch grease). (You can use a broiler pan, but the super thin bars of the wire rack keep the meat from sticking).
• Broil 4 to 5 inches from heat for 10 minutes or until lightly browned. Use the stove fan if you have one; the grease from the meat makes a lot of smoke.
• Turn. Broil another 10 to 15 minutes or until meat is no longer pink.
• Meanwhile, microwave butter in large, microwave-safe bowl.
• Add hot sauce.
• Add wings to bowl and cover. Shake until wings are well coated.
• Serve hot with celery ribs, carrot sticks, and blue cheese dressing, if desired.

BAKED BUFFALO WINGS

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil. Remove skin from chicken.
• In resealable food-storage plastic bag, mix honey, ketchup, pepper sauce and Worcestershire sauce. Add chicken. Seal bag; refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally.
• Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut.
• Meanwhile, in blender or food processor, place cottage cheese, vinegar, milk, half of the blue cheese, the white pepper and garlic. Cover and blend on low speed until smooth and creamy. Spoon into serving dish. Stir in remaining blue cheese. Cover; refrigerate until serving. Serve chicken wings with sauce and celery sticks.