Buffalo Chicken Wings-the Best wings I’ve ever BAKED!
This posted was published on September 21, 2016 but updated on December 23, 2016.
I look forward to the fall, most people I speak with seem to enjoy this season too! For me, it isn’t just the cooler weather-although I welcome it in its time.
Where we live in the South it’s still warm during the fall. (It isn’t unheard to go trick-or-treating in shorts some years.)
Fall means, picking apples & pumpkins AND FOOTBALL which also means tailgating.
And tailgating means making (and eating) some delicious Big Eats!
Buffalo Chicken Wings are what I want to eat when tailgating.
I know they are messy but I really do enjoy eating wings year round-anytime!
We are all fans in my home-even my picky eater will gobble them up mild or hot. (I’m SO Thankful!)
We judge wings based on the traditional Buffalo style. And to me, what makes the perfect Buffalo wings are:
- serving the drum and flap (not together)
- a crispy skin on the wing
- the right amount of sauce
- a great tasting wing sauce and
- tangy & chunky blue cheese dressing
I’ve had terrible wings and when I think of them what comes to mind:
- wings that aren’t wings-I don’t care for boneless as much
- wings that are not crispy-just cooked
- not enough sauce on them or they are too greasy and the sauce can’t coat the wings
- too much breading (I don’t mind breading but I don’t want to feel like I’m eating breaded fried chicken with a little wing sauce)
- waaaay too much sauce
- a teriyaki buffalo sauce combo (yuck!-I see this often)
- or when we order take-out and my perfectly cooked wings go right into a take-out box to sit and steam. When I get the take-out, they are perfectly soggy.
Do I sound picky or what? I just take my wing Eats serious-that’s all!
Since I have these expectations of great wings I decided to make them at home.
But I knew I needed to bring my “A” game because of these expectations (or demands?).
Oddly, I decided to try to bake them instead of frying them to see if I can make them healthier.
One problem I hit head on was I wasn’t always able to achieve that same crispiness you get from a deep fryer when baked.
Let’s face it, wings can not get as crisp in the oven like when fried.
I am a fan of Asian foods- I enjoy Korean, Thai, Vietnamese, and Chinese Eats.
I set out to learn how to make food from the Asian culture because I regularly crave dumplings, lemongrass soup, curries, stir fries.
There several Asian markets in my area and I love to stop in and shop there.
When I started shopping there, I was SO lost because some labels are only in their native language.
But now I see that most of the products have an English translation.
In a Korean fried chicken dish I make, rice flour (which I get from the Asian grocery store) is the key to making SUPER crispy chicken.
One time when I was lead by a food craving I didn’t realize I was out of rice flour until I was ready to fry my chicken.
I substituted corn starch in the recipe and it worked! I had a perfect not too heavy breading for my chicken like with the rice flour.
So my thoughts took me in this direction in creating crispy wings to be baked.
Otherwise the coated chicken sits in its fat & juices and doesn’t get crispy (and the corn starch wants to thicken).
One more failed attempt to note here: it does not work if you go straight from a frozen wing that gets coated and then baked.
Do you like to eat wings?
Are you like me, you don’t mind eating them at a restaurant even if it is with your hands and messy? I jump right in and hold nothing back!
I prefer a hot sauce over a mild and I don’t mind trying other flavored wings-garlic Parmesan, blue cheese infused wing, a Cajun spiced-but I still want to jump back into the original.
When making the wings this way, important to stress starting with thawed or fresh wings, trimmed, clean & separated and pat dry with paper towels.
I like to season my wings with salt and some garlic spread (pictured) before I dip them into their corn starch coating.
Preheat your oven temp at 400 degrees and prepare a wire rack on a sheet pan.
Place the corn starch in plastic storage bag, toss a few seasoned wings at a time and shake them.
Gently tap off any excess corn starch and lay your wings on the wire rack. Don’t let the coated wings touch each other.
About half way through the baking time, I like to turn the wings-this isn’t a must since they are on the wire rack-I just don’t like to see the wire rack impressions on the finished wings.
Recipe for my basic wing sauce for about 1 pound or dozen of wings:
- 3/4 cup of hot sauce (I like Franks Red Hot Sauce)
- 1 tsp of garlic powder
- 1 tbsp unsalted butter
- Pinch of kosher salt and cayenne pepper powder
Place ingredient in a pot to meld together-stir as needed. When it comes to boil turn down and cook for a few minutes then turn off.
Your sauce is ready!
Set aside to wait for the wings to be done. Grab a deep container with a lid to shake your wings in the sauce.
When the wings are ready, the right amount of sauce is key.
Otherwise if you dunk them in a bowl of sauce, your wings will be soggy as it sits.
Don’t dunk your wings in sauce.
To keep that crispness you just made with the corn starch, place a couple of tablespoons of your prepared sauce in the bottom of a container toss in a few wings at a time (eye ball this unless you want to measure).
Place the lid over the container, tossing your wings so they get coated but not drenched. If you see they need more sauce, add a tablespoon more at a time.
Serve with your favorite dressing and veggies. And enjoy!
I hope your mouth is watering and you find yourself wanting to make some wings this weekend using this baked wing recipe.
If you do, snap a pic and share it with me on Instagram #LKBE or #NovaLKBE.
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Happy messy Eating!
Nova Little Kitchen Big Eats