chicken wing

These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.

Really Good Oven-Fried Buffalo Wings Recipe

chicken

(5 grams) baking powder per pound of chicken wings

(5 grams) kosher salt per pound of chicken wings

(1 ounce; 25 grams) unsalted butter per pound of chicken wings

(1 ounce; 30 milliliters) Frank's RedHot Sauce per pound of chicken wings

Blue cheese dressing,

Celery sticks,

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.

Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.

Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.

Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined. Transfer wings to a large bowl, add sauce, and toss to thoroughly coat. Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried.

Flavor-packed, dry-rubbed chicken wings with a tangy, Alabama-style white barbecue sauce.

Zesty Oven-Baked Chicken Wings With Alabama White Sauce Recipe

For the Wings:

(1.4kg) chicken wings,

(12 grams) baking powder

(8 grams) smoked paprika

(8 grams) ground cumin

(6 grams) garlic powder

onion powder

(4 grams) chili powder

(4 grams) light brown sugar

lemon

(4 grams) mustard powder

For the Alabama White Sauce:

(475 milliliters) mayonnaise

(175 milliliters) apple cider vinegar

(15 milliliters) prepared horseradish

(8 grams) black pepper

mustard powder

cayenne pepper

of 1 lemon, to taste

flat-leaf parsley,

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Dry chicken wings as much as possible by blotting with paper towels. Place wings in a large bowl and set aside.

In a small bowl, whisk together baking powder, salt, smoked paprika, cumin, garlic powder, onion powder, chili powder, brown sugar, lemon zest, and mustard powder. Sprinkle the spice mixture all over the wings, tossing to coat evenly. Place wings on the prepared wire rack, leaving a bit of space between each piece for the air to circulate.

Refrigerate wings, uncovered, at least 8 and up to 24 hours.

Meanwhile, for the Alabama White Sauce: In a large bowl, whisk together mayonnaise, cider vinegar, horseradish, black pepper, salt, mustard powder, and cayenne pepper. Whisk in lemon juice to taste. Cover and refrigerate at least 1 hour.

Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Bake the chicken wings for 20 minutes, flip, then continue to cook until crisp and golden brown, about 30 minutes longer, flipping a few more times towards the end.

Serve the wings with the Alabama white sauce and topped with chopped parsley. 

If you can bake chicken, you can make dinner over and over again. This is a simple recipe with salt, pepper, and olive oil, but so versatile. 

Classic Baked Chicken

Extra virgin olive oil

Kosher salt

black pepper

chicken stock (see Recipe Note)

Trim and salt the chicken: Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.

Prep the chicken: Pat the chicken pieces dry with a paper towel. Rub olive oil over the chicken pieces and on the bottom of the roasting pan.
Sprinkle the chicken pieces all over with black pepper and a little more salt.
Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan.
Don't crowd the pan; allow room in between the pieces.

Bake the chicken: Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken.
Then lower the heat to 350°F (175°C) and bake for and additional 10-30 minutes more until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a meat thermometer.
If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently.

Let it rest: Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

Make gravy: If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.
Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan.
Transfer the drippings and stock/wine mixture to a saucepan and heat on medium high until reduced to your desired thickness.
If you want the gravy even thicker, you can make a slurry with a little cornstarch or flour (a teaspoon) and water (1/4 cup), and add that to the gravy while it cooks.

Serve: Serve with steamed rice, mashed potatoes, or Spanish rice.

"Lick your fingers good! I don't know why, but working with bone in chicken parts always seems intimidating.  With this recipe, it couldn't be easier to turn that whole chicken into a delicious meal my whole family loved. Simple, easy to prepare, and totally going into my regular rotation. Yum!"

"I made this for lunch. None of my pans were large enough to fit a whole cut up chicken where none of the pieces were touching. so I had to use two pans.  I like really crispy skin so I did all of the tricks for crispy skin and it worked great! I put a few baby carrots and mushrooms in so that they weren't touching and they were wonderful too. I didn't get a chance to make the gravy and was sad about that  because the drippings were yummy but sort of baked on but will try next time.  Great, simple recipe that I sort of new the fundamentals of but all of the little details outlined here really made it excellent."

"This is my favorite recipe I use it almost everytime I bake chicken!!  I’ve used it for years!!"

"i loved it so simple but very elegant i served with Spanish rice"

https://www.simplyrecipes.com/video_src?vid=6140477029001

Crispy Wings with Hot Honey Sauce

chicken wings

salt

smoked paprika

honey

barbecue sauce

Louisiana hot sauce

apple cider vinegar

jalapenos, thinly sliced

serrano chile, thinly sliced

parsley

Ranch dressing,

For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil, then place a metal rack on the pan.

Pat the wings dry with kitchen paper, then sprinkle with the salt, pepper and smoked paprika on both sides. Place them on the rack, making sure they are not touching. Bake for 25 minutes, then pull them out. Use tongs to turn them over, then put them back in the oven and bake until golden brown and cooked through, an additional 20 minutes .

For the hot honey sauce: Meanwhile, add the honey, barbecue sauce, Louisiana hot sauce, vinegar, jalapenos and serranos to a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 20 minutes.

Remove the wings from the oven and turn the oven to broil. One by one, dunk the wings in the sauce. Place them back on the rack and broil for 3 minutes to caramelize.

For the garnish: Place the wings on a platter and sprinkle over the chopped parsley. Serve with a bowl of ranch dressing for dipping.

This is the first time we have made wings from scratch and they were delicious. We doubled the recipe and did not have any left. To make sure the skin was crispy on both sides, we dipped in the sauce broiled 2 minutes, dipped in sauce again, turned them over and broiled another 2 minutes. 

This recipe is a HUGE hit at my house!!  Make them regularly!

We are big foodies on game day - we tried these and really liked them. One thing though, the sauce caramelized on the wings (did I do something wrong?) like the topping of a creme brûlée, making a sweet crunch. Will make them again and see if I went off the rails somewhere to make it set too quickly. But they were deeelish!

This one came out great! Definitely will make it again. Thanks 

Loved the sauce and seasoning on the chicken!!! I used less peppers because I’m slightly more sensitive to spice than some people. The flavor was great! 

Wow. Love the heat! I could literally drink that sauce:)

SO good! Only thing I changed was I added just a little minced garlic to the sauce 

Cooking chicken wings sous vide allows you to get perfectly cooked meat that's supremely juicy.

Sous Vide Buffalo Chicken Wings Recipe

unsalted butter (1 stick; 110 grams)

(235 milliliters) Frank's RedHot Sauce

(2.8L) peanut or canola oil

Set Up the Immersion Circulator: Set up an immersion circulator and preheat the water bath to either 160°F (71°C) if you want fall-off-the-bone wings or 165°F (74°C) if you want juicy and tender wings that still retain some springiness.

Meanwhile, season wings all over with salt. Place wings in zipper-lock bags (you may need multiple bags to easily hold all the wings). Alternatively, slide wings into vacuum bags and seal according to vacuum-sealer manufacturer's instructions. If using zipper-lock bags, seal using the water-displacement method. Add bagged wings to immersion circulator and cook for 2 hours if cooking at 160°F or 1 hour if cooking at 165°F.

Arrange wire racks on rimmed baking sheets. Remove wings from bags and pat dry; discard juices. Arrange wings on wire racks and refrigerate, uncovered, for 8 hours or up to 2 days.

When ready to serve, in a small saucepan, combine butter and Frank's and cook over medium-low heat, stirring occasionally, until butter is completely melted. Transfer to a large bowl.

Meanwhile, in a wok or Dutch oven, heat oil to 400°F (205°C). Working in small batches, carefully add chicken and cook, stirring and flipping occasionally while adjusting heat to maintain a temperature of 375 to 400°F (190 to 205°C), until golden brown and crisp, about 3 minutes per batch. Using a spider or slotted spoon, transfer wings to paper towels to drain. When all the wings have been fried, transfer to bowl with sauce, toss to coat, and serve with blue cheese dressing and celery.

Skip the deep-fryer and forget soggy oven chicken wings. The air fryer offers the best of both worlds for crispy wings without extra fat!

Air Fryer Chicken Wings

Nonstick cooking spray,

chicken wings, split

unsalted butter

sauce,

Ranch or blue cheese dressing,

Food Network Kitchen’s Air Fryer Chicken Wings, as seen on Food Network.

Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the fryer basket so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.

Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.  

Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.

Delicious! I also made lemon pepper wings using this guidance. Absolutely wonderfully deliciously easy lol

So good! Definitely using the air fryer more often! 

Very easy. So delicious ! Have to do this in batches tho- air fryer is too small for more than 10 at a time.

I been doing wings in my Big Boss airfryer for some time now. i do them at 300 - 325 for 10 mins at a time and flip them 3 times. the last time, i turn the temp up to brown them and keep watch on them. great way to do wings. 

This was a really simple recipe that was really good and healthy! My boyfriend wanted some wings to eat during the game and I've never made wings before. Needless to say he really liked them! Will definitely make this again!


I tried this recipe for our family Friday movie night. They were a big hit. Very easy and quick to make. Delicious! I never have to buy wings from a restaurant again. I love my own. 

Easy a delish. I like my sauce a bit dry on the wings so I put them in the oven after I dipped for about 10 min on 200

Great recipe. My chicken wings look just like the picture. Thank youFNK. I highly recommend this recipe, the degrees and time are spot on

Classic Hot Wings

Canola oil,

chicken wing parts (12 wings separated into 2 pieces)

cayenne hot pepper sauce,

butter

Worcestershire sauce

hot sauce,

Blue cheese dip,

Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F. 

Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes. 

Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.

Great recipe. I was taught by a chef in Vegas to also add one packet of Good Seasons Zesty Italian Dressing mix. It adds a nice touch of savory (garlic, onion, pepper, etc.) to the compliment the heat. I've also made it using this and merging it with Sunny's wing recipe that has lemon zest, lemon juice and basil in it. Just play around with it.

Fabulous wings! Better than our local tavern known for their wings.  Ree you’ve knocked it out of the park with this one.  Simple recipe with supreme results.  This is why Ree is so successful and I trust most of her recipes.  She perfects simple food into pure deliciousness!

I love these chicken wings! They are classic and sooooooo good!!

My husband and I loved the flavor of the sauce! 

Omg!!! I told my husband to try her recipe and omg!!! The wings came out so delicious mouth watering yummy

I gave this recipe a 5-star simply because they were cooked right! Many people don’t know that hot wings (buffalo wings) are fried “Without” flour or breading. However, they taste pretty good baked also.

These were so good. My husband bought pre-made wings for a friends party but these were so much better and so darn easy to make. My son wants me to make them again soon.

This is pretty much the standard hot wings, or BUFFALO wings recipe, that's right @Johnnyt, I said it... w/o extra vinager...still a buffalo wing.  This is par for tons of places all over the US, or wherever. I make similar sauce, from a different recipe, but they're all the same... frank's, butter, worcestershire, that's base, anything else is frills, Frank's has plenty of vinegar as it is. If u wanna get tech, the so said buffalo creator also puts extra dash garlic. Only little advice I use is a bit of a flour dredge(season optiona)l so the sauce soaks in better, cook fried, toss buffalo sauce, crisp in oven, save some sauce to dip. that's why I went 4/5 star. Mr. Buffalo critic is 1 of them who thinks the only true buffalo wings come from that one restaurant in buffalo(name?... who cares) likely becomes furious when he sees "French" before fries. Don't troll a good recipe apart due to how bitter one may want their sauce, as long as frank's, butter and the worces. make it to the party, it's hot/buffalo

https://www.foodnetwork.com/videos/rees-classic-hot-wings-recipe-0182146

It just doesn't get much more all-American than Ree's Classic Hot Wings.

Ree's Classic Hot Wings Recipe

Pat's Spicy Fried Wings

seasoning salt

red pepper flakes

poultry seasoning

lemon-pepper

chicken wings,

eggs

hot sauce

all-purpose flour

Vegetable oil, to fry

Spicy Dipping Sauce, recipe follows

sour cream

horseradish

chili sauce

Salt and black pepper

In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.

Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.

Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.

In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.

Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.

Mix all the ingredients together in a small bowl.

Tried this recipe at home, they turned out amazing! Highly recommend!! 

I cut back the spice slightly but the chicken turned out delicious!

Tasty, crispy and easy to make. I use wingnette.  

Fantastic recipe. The breading was crunchy and flavorful. 

Absolutely the best I've ever made - thanks! I will note I don't deep fry since I hate to waste the oil.  I placed on rack and sprayed with oil then used the "convection roast" oven setting at 450 for 30 min then dropped to 350 for 10 min.  Perfectly crisp on the outside and tender on the inside.<br />

Wings tender and juicy with perfect spice. Sauce is out of ordinary but excellent!!!!

Tried these wings and they were amazing... I  definitely recommend trying.

My family loved this recipe.  My boys said they taste better than Publix wings.  Now that is a compliment!

Delightful, amazing, and delicious <br />

Pat's Famous Hot Wings

Danish blue cheese, crumbled

buttermilk

sugar

Neely's Dry Rub

Peanut oil,

lemon-pepper seasoning

salted butter

minced garlic

hot sauce (recommend: Texas Pete's)

brown sugar

Carrot and Celery Sticks,

A close-up of hot wings seasoned with pepper

In a small bowl, mash the blue cheese into the buttermilk and sour cream. Mix in the sugar and the apple cider vinegar, and season with salt and pepper, to taste.

Mix the dry rub, salt, and cayenne together in a small bowl.

Preheat deep-fryer with peanut oil to 350 degrees F.

Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for a few minutes, so flavors can permeate into the chicken.

Add the wings to the deep-fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You may need to do this in batches.

Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce until combined.

Remove wings from fryer and drain on a paper towel lined sheet tray. Immediately sprinkle with the seasoning.

Add fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Serve immediately after tossing the wings with the sauce. Serve with the blue cheese dipping sauce and celery and carrot sticks.

Simply amazing, hot and buttery.<div><br /></div>

These wings are delicious. No tweaking needed

Hands Down, The BEST WINGS EVER!!!!  After these, I will never make any other kind!!!

These are the best wings EVER!!!! OMG - my son just loves this recipe and I made 3 bags of wings using this sauce and my deep fryer.  This will be on my home page for easy access.  Par excellent!!!

These wings are THE BEST EVER!!!!  My husband and children love them.  I will never look for another recipe because this recipe is that good.  I fry my wings a little longer....we like really crispy wings.  Also, I just use ranch dressing for the dip.  Pete's hot sauce is great with this and I love the seasoning.  This will be my go to recipe for years to come.  THANKS PAT!!!!

Tasty!  I had some wings that my wife had bought, and this recipe looked good.  I fried them up and everyone liked them.  Real easy to do as well.  I've seen some recipes where you bake them, but I think frying is key to get the skin crispy.  Good job Neely's!

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