Oven baked buffalo wings
It's a late night snack that's made its way into lunch time menus all over, and you can see why. Oven baked Buffalo wings are damn delicious!
Servings: 6
Ingredients
Chicken wings
- 1.5 kg chicken wings 3.3lbs - mix of wingettes and drumettes
- 2 tablespoon baking powder not baking soda!
- 1 teaspoon kosher sea salt
Buffalo sauce
- 4 tablespoon butter 60 g
- ⅓ cup Frank's Original Hot Sauce
- 2 tablespoon honey
Ranch sauce
- ½ cup sour cream
- 3 tablespoon mayonnaise
- ¼ cup buttermilk
- 2 tablespoon lemon juice
- 1 tablespoon parsley finely diced
- 1 tablespoon chives
- 1 tablespoon dried dill
- 1 tablespoon dried parsley
- 1 garlic clove minced
- salt + pepper
Instructions
- Do this step overnight. Place the chicken wings onto a rimmed baking tray and place into the fridge uncovered for 4 hours or ideally overnight.
- Preheat the oven to 250 F / 120 C.
- Remove the chicken wings from the fridge and line the bottom of the baking tray with alfoil. Spray the rack with oil to ensure the chicken does not stick
- Place the chicken wings into a large bowl and sprinkle over the baking powder and salt. Mix well with your hands until well combined.
- Place the chicken wings onto the wire rack. Don’t worry if they are touching and bake for 30 minutes.
- Turn the heat to 425 F / 220 C and bake for an additional 30 – 40 minutes or until the wings are golden and crispy.
- While the wings bake, prepare the buffalo and ranch sauce.
- For the ranch sauce, place all ingredients into a bowl and mix until well combined. You may want a little more buttermilks depending on your desired consistency.
- For the buffalo sauce, combine all ingredients into a pan. Place over a medium heat and whisk together until well combined and smooth.
- When the wings are ready, toss through the buffalo sauce until the wings are well coated. Serve with the ranch sauce and some carrots and celery sticks on the side.
