Oven Baked Buffalo Wings - Crispy and Super Easy

Today we're making Oven-Baked Buffalo Wings. I do recommend salting/baking powder overnight, but you can see that the recipe still worked well if you forget.

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

INGREDIENTS
4 pounds (1800g) party wings
4 teaspoons (18g) baking powder aluminum free, **not baking soda**
3 1/2 teaspoons (12g) Diamond kosher salt
6 tablespoons (85g) unsalted butter
1 tablespoon (7g) all-purpose flour
1/2 cup (120g) Frank's hot sauce
vegetable oil or cooking spray - for greasing wire rack

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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[AmirRosenzweig]

Love how your shirt always fits the couch.

[garyrickert]

I have two college daughters and am single dad and this channel just makes me bust out laughing all the time Dad, Mom, and testers. Love you guys! TY for the standing rib recipe for Christmas. It was a HUGE hit for our first try. My wing testers are gonna love this.

[TheTrip]

I really love your wife's addition to this channel because she asks questions you might not be thinking to give us the answer to, but some of us wonder as well

[DrunkenDweorg]

The six nations rugby starts this weekend and I have freinds over. You sir, have just made the guys very happy.

[bkmills]

After experimenting with many different techniques cooking wings, I've found that using the baking powder and salt combination and drying in fridge overnight produces the crispiest wings. What I do differently is that I start the wings low and slow around 225-250F for 45min-50min then increase the temp to 450F for another 30min or until the wings hit a temp 175-200F. Basically doing a reverse sear. By cooking at the lower temp, more fat will render under the skin and render the collagen/connective tissues into gelatin. The result is a crispier skin and more tender meat. Unlike chicken breast which will begin to dry out at above 170F internal temp, wings, thighs and legs actually become more tender at a higher internal temp.I do like the idea of adding flour to the sauce to help it adhere to the wings. I will definitely give that a try next time!

[mikebrowne]

As someone from Buffalo who actually made real wings in Buffalo restaurants, this is very authentic for being baked. It's always Frank's Red Hot, it's ONLY blue cheese - homemade is best - and they need to be crispy. Your son is correct when he bashes Buffalo Wild Wings - those aren't authentic. These look delicious! And my wife and I are like you - she loves the flats, I love the drums, so we're a good team!

[NVEMBER]

I've been wanting wings recently and didn't want to get ripped off by BDubs or something else.
Very timely video!

[Salmomlox]

Good to see James the taste tester. He is legit on his feedback. I'm going to try this version of the recipe, especially the blue cheese dressing 😋😋🥰🥰 Thank you Jim and Tara

[billh]

This channel is absolutely one of the best out there! He shows us great recipes and offers a lot of helpful tips and information! We appreciate you!

[CiViC]

James nailed it - the drums have more meat and the flats are crispier …they’re both great!
I’ll be trying your recipe soon - it looks amazing!

[christineb]

Just a quick (super nerdy) caveat to the diy buttermilk advice: a lot of people who are sensitive to lactose can more easily tolerate and digest cultured dairy because the lactose is at least partially converted by the culture bacteria. Buttermilk, yogurt, kefir, cheese etc are examples of this. However, the diy sour milk with lemon juice or vinegar, which works for acid, is not cultured and therefore the lactose is the same as regular fresh milk and may be harder to digest than buttermilk. For a cultured alternative to buttermilk, thinned out plain yogurt, cultured sour cream, or kefir are great options.

[djjazzyjeff]

The "Better than Buffallo Wild Wings, that's for sure" was totally genuine. I'm sold, now I gotta try this!

[cams]

I've been doing the salt and baking powder thing to my wings for years now and they turn out great! Better than adding flour to the Franks and heating it up, stir a heaping tablespoon of brown sugar to the franks and whisk it in a large bowl. As soon as the wings come out of the oven, dump them in the bowl with the sauce. The sugar in the sauce will melt and adhere the sauce to the wings when you toss them. No need to add the flour. A little sweet and spicy at the same time.

[impendingdoom]

super sick right now. been feeling shit for 5 days. haven't seen you in a while, this video is amazingly comforting while I feel so ill

[gborch]

Anyone that complains about Jim should leave the channel and go watch the 30 minute meals

[ThePapagonza]

Awesome! We prefer them in the oven. Less of a mess as well. First time I notice James had his braces off. Handsome young man. Thanks for the vids!

[williamsuttle]

There were several restaurants back in the late 90's early 2000s that did wings that way (sauce), I loved them, but then they quit doing it (plus I worked a lot so I didn't go out). Glad yall showed us this.

[Kyle]

Frying is just always so much better imo. No prep required, you can even cook from frozen and still get the crispiest skin ever.

[wani-r]

Such a great idea to use flour in the sauce!

[caseybarnett]

Plaid shirt with the plaid couch as background is GENIUS! Recipe was also….