These are the best baked chicken wings around.
Cooking the wings in the oven, not the fryer, reduces fat and calories.
Do you love chicken wings, but not the deep frying?
Photo: Jennifer Causey
OurBaked Buffalo Chicken Wingsanswer your cravingbut by reducing fat and calories and keeping the crispy exterior you need.
The Buffalo sauce is perfectly complemented by the sweet honey and tangy cider vinegar.
Keep reading for our expert tips, including how to cook the wings just right.
Line a large rimmed baking sheet with foil.
Place a wire rack on the baking sheet; coat with cooking spray.
Pat 2 pounds of wings dry and place in a medium bowl.
Add 1 1/2 teaspoons oil and 1 teaspoon baking powder; toss to coat well.
Arrange the wings in an even layer on the prepared rack.
Bake until the skin is crispy and the chicken is thoroughly cooked, 45 to 50 minutes.
Cook, swirling occasionally, until slightly reduced, about 5 minutes.
Remove from heat and stir in 2 teaspoons vinegar.
Transfer the wings to a large bowl.
Add the Buffalo sauce; toss until evenly coated.
Transfer to a platter.
If desired, serve with dressing, carrots and celery.
Frequently Asked Questions
While both are used in rising baked goods, there is a difference.
Baking powder alone can raise baked goods, and it helps crisp up the chicken wings in this recipe.
On the other hand, baking soda needs an acid like vinegar or lemon juice to get it working.
When you’re ready to reheat them, allow them to sit out until they reach room temperature.
Heat on High power in short 1-minute bursts until they reach the safe temperature.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
