Crispy Oven-baked Buffalo Wings
Ingredients
- 4.5-5 pounds chicken wings
- 1 1/2 tablespoon vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup Frank's RedHot Original Cayenne Pepper Sauce
- 2 tablespoons butter, unsalted (or more for milder sauce)
Instructions
- Preheat oven to 400℉.
- If your wings are whole, separate the drumettes from the flats and remove and discard the tip.See comments in post above.
- In a large mixing bowl, toss the wing parts with the vegetable oil, salt, and pepper.
- Prepare two large baking sheets with racks. I like to line the pans with parchment paper and to spray both sides of the racks with cooking spray for easy cleanup.
Arrange the wing parts on the racks, leaving some room in between each.
- Bake for 50-60 minutes, rotating pans halfway through.
I like to let them go the full 60 minutes; I have never had them dry out. The skin should be crispy to the touch.
- While the wings cook, prepare the buffalo sauce.
Add the hot sauce and butter to a small saucepan over medium heat. Allow butter to melt into sauce, whisking to combine. Reduce heat to low to keep warm until you are ready to sauce your wings.
For less spicy wings, you can add more butter. - When the wings are done, add some wings and buffalo sauce to a mixing bowl and toss to coat.
Serve with my creamy Blue Cheese Dressing and celery sticks.
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