crispy buffalo wings

One simple ingredient gives these wings the crispy skin you crave without frying. Tossed with a 5-ingredient Buffalo sauce, they’re every bit as good as the real thing - only healthier!

Crispy Baked Buffalo Wings

chicken

salt

ghee oil

hot pepper sauce (such

tablespoon apple cider vinegar

teaspoon garlic powder

paprika

cayenne pepper (optional; adds more heat)

Preheat the oven to 250℉. Line a large rimmed baking sheet with foil. Place a baking/cooling rack on the baking sheet and set aside.

Place the chicken wing parts in a large bowl. Sprinkle with baking powder and salt. Toss well to coat.

Arrange the chicken pieces on the baking/cooking rack in a single layer so that pieces are not touching one another (use a second pan with a rack, if needed).

Place the pan in the oven and cook for 30 minutes at 250℉.

After 30 minutes, increase the oven temperature to 425℉ and continue cooking for another 20 minutes.

After 20 minutes, rotate the pan and cook an additional 20 minutes or until the chicken is crispy and lightly browned.

While the chicken is baking, prepare the sauce by combining the ghee, hot pepper sauce, vinegar, garlic powder, paprika, salt, and cayenne (if using) in a small saucepan over medium heat. Once the ghee or butter is melted, whisk to combine and remove from heat.

Transfer cooked chicken pieces to a shallow container (such as a 9&#215;13-inch pan) and drizzle with ½ of Buffalo sauce. Toss to coat.

Serve remaining sauce with wings or save for another use. May also serve with Homemade Paleo Ranch Dressing for extra dipping pleasure.

These were sooo good! They tasted even better than what you get when you go out. I will be saving this recipe to make again &amp; again!

This is so delicious, my husband even loves it. Repeat in our household!

Restaurant-Style Buffalo Chicken Wings

chicken wings

c flour

tsp salt

tsp pepper

lard or peanut oil, (for frying)

wing sauce

Ranch or bleu cheese dressing, (for serving)

Celery and carrot sticks, (for serving)

Heat your frying oil. If using a deep...

Heat your frying oil. If using a deep fryer, preheat the oil to 350°F or 175°C. If pan frying, pour about an inch of oil into a 10" cast iron skillet. Let the oil heat on to medium heat while you’re prepping the wings.

Remove wing tips and cut wings into wings...

Remove wing tips and cut wings into wings and drumsticks. Cut through the joints for best results. Discard wing tips.

In a mixing bowl or resealable bag, combine...

In a mixing bowl or resealable bag, combine the dry ingredients. Toss the wings and drumsticks in the seasoned flour until lightly coated. Using metal tongs, shake off any excess flour and place the wings in the hot oil.

The oil should “sing” when the wings are...

The oil should “sing” when the wings are added (meaning it should boil rapidly). If it isn’t singing yet, remove the wing and give it a few more minutes to heat up. Fry the wings for about 4 minutes on each side (8-10 minutes total if you’re using a deep fryer).

Keep an eye on the oil. If it...

Keep an eye on the oil. If it starts to boil too violently, turn the heat down slightly. If it isn’t boiling enough, turn the heat up slightly. The wings should be a light golden brown when done.

Remove the wings with a clean pair of...

Remove the wings with a clean pair of metal tongs and place on paper towels to soak up any excess oil.

You will probably have to cook the wings...

You will probably have to cook the wings in several batches (4 lbs is a lot of chicken wings). Keep in mind that the oil temperature drops every time you add new wings. Give the oil a few minutes to come back up to temperature between batches. This will ensure your wings are cooked thoroughly and won’t absorb too much excess oil.

Place the fried wings in a mixing bowl...

Place the fried wings in a mixing bowl and add the wing sauce. It’s best to add a little at a time and use the tongs or a large spoon to turn the wings and ensure they are coated with sauce.

Serve warm with ranch or bleu cheese dressing...

Serve warm with ranch or bleu cheese dressing and celery and carrot sticks.

https://mediavine-res.cloudinary.com/video/upload/hvllnvisso6eab6xvgpg.mp4

Welcome back to my channel! In today's video, we get hands-on with a cast iron skillet to cook up some mouth-watering, pan-fried chicken wings. 

If you love wings as much as I do, but want to avoid heavy breading masking the flavor of the chicken, then this is the recipe for you! 

We learn how to make crispy, saucy wings that hold up without soaking up too much oil. Dive in with me as I guide you through each step - from dusting the wings, to getting them saucy, and finally, serving them up with a side of crunchy celery sticks and a bit of ranch dressing. 

Affiliate Disclosure
This post may contain affiliate links, which means I may receive a commission if you click a link and make a purchase. Clicking on the link will not cost you anything extra.

What you'll need:
Cast iron skillet: https://amzn.to/3Pa6Qli
Saucing bowl: https://amzn.to/3sOCuxb
2 pairs of tongs: https://amzn.to/3sOe2fi

This is a home recipe that's as good, if not better, than the restaurant version. 

Click the link to access the full printable recipe on my blog. Don't forget to leave a review and favorite the recipe to be notified of any more delicious posts. 

Printable Recipe:
https://www.notsomodern.com/restaurant-style-buffalo-wings/

Happy cooking and have a flavorful day!

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The most viewed crispy buffalo wings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine