Japanese Cotton Cheesecake

Homemade Baked Buffalo Wings

I spent many days, countless hours of research, trial and error and lots of chicken wings to finally bring you the very BEST Baked Chicken Wings. It comes down to three important factors – how to properly prep the wings, time and temperature (cooking method) and finally how to sauce them.

INGREDIENTS:

• 3 lbs. chicken wings
• 1 Tbsp baking powder
• 1 tsp sea salt
• 1/2 tsp fresh ground black pepper 

For the Sauce:

• ½ cup tomato sauce
• 2 Tbsps butter or ghee
• 1 Tbsp apple cider vinegar
• 1 tsp garlic powder
• 2 tsp cayenne pepper, or to taste
• sea salt and fresh ground black pepper, to taste (about 1/4 teaspoon each)

Fresh or Frozen Wings? Which is Best?

For this recipe, you’ll want to stick with FRESH chicken wings. Frozen wings will be holding on to too much moisture, which is basically the enemy of crispy wings.

If you can only find frozen wings, that’s ok! Just make sure you let them fully defrost in your refrigerator and then use plenty of paper towels to squeeze out any excess moisture.

METHOD:

Preheat your oven to 350 degrees f. 

Place chicken wings in a large bowl and sprinkle evenly with baking powder, sea salt and pepper. Using your hands give it a good toss to get all pieces nicely coated. 

Place chicken wings on roasting tray, making sure you leave a bit of space in between each one - this will help them to get crispier while roasting. 

Roast in your preheated oven for about 40-45 minutes. Check after about 30 minutes, and flip them onto their other side. 

In a small saucepan, add all sauce ingredients, whisk and simmer over low heat, stirring occasionally. 

Once the chicken wings are cooked through to the middle and crispy on the outside, place them in a large bowl and drizzle with your sauce mixture. 

Gently, and carefully toss to coat (they are hot!).

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