Month: January 2015

Easy Oven-Baked Buffalo Wings!

Back again with a new recipe, by special request! I tried a bunch of different methods for oven baked wings and was having a hard time replicating that crunch you get from deep frying them. Alas, we don’t have the space for a deep fryer (maybe one day!) so I kept going on my quest to find the perfect baked wing recipe. And I’ve got it here for you today! The trick is to render down some of the fat by BOILING the wings before you bake them! I know it sounds odd, but I promise you it works!

See?! Proof!

See?! Proof!

Oven-Baked Buffalo Wings


2 lbs of chicken wing pieces


1/4 cup Frank’s red hot sauce

1/4 cup butter


Preheat oven to 450º F.

Fill a small pot with water, adding salt as if you were going to use it to boil pasta. Bring to a boil. Add chicken wings to boiling water, and boil for 8-10 minutes. While they are boiling, skim the fat from the top of the pot with a slotted spoon and discard. Remove the wings from the water and place them on a wire rack to dry off, pat them with a paper towel to remove excess water. Place the wings directly on a sheet pan (do not cover with tin foil) with the side with the largest skin “surface area” facing down (the side that touches the pan will get the most crispy!). Bake for 25-30 minutes on one side, then flip and bake for 5 minutes on the other side. While wings are cooking, combine butter and Frank’s red hot sauce in a small saucepan over low heat and stir until melted and combined. When the wings are done, toss them in the sauce and serve immediately. Enjoy!