Oven Baked Buffalo Wings
-by Whiskey Beard
I love wings. Hot, sweet, garlicky, burn your skull off, and even plain. I. Love. Wings. Sadly…I have the stomach to prove it. Outside of the ‘girth factor’, the other down side to wings is frying them at home leaves you with grease splatter, a pot full of chicken grease and that aroma that after a day isn’t so pleasant. I’m not a fan of single use appliances (shout out to Alton Brown!), so I don’t have a fancy deep fryer. When I fry food, it’s in a deep pot on the stove.
So as a ‘waist saver’ and less of a hassle I started baking my Buffalo wings. I like baking over the crock pot alternative because part of what I love about wings is the crunch. Whenever I get wings, I like them crispy and with a snap as you bite in to them. Crock pot wings, while delicious, leave me wanting something with more texture.
This method is fairly simple and, in my opinion, taste pretty damn good for a non-deep fried wing. I used organic free range chickens, so while lacking in unnatural bulk, the flavor of the chicken itself was through the roof!
Recipe: Oven Baked Buffalo Wings
- 1 dozen chicken wings, split into flats and drums preferably.
- 1/4 cup of oil – olive works well but may smoke on you. Canola is good as well.
- Sauce for your wings
Preheat oven to 375 and make sure you have a cooking rack set to the middle position.
Cover a cookie sheet in foil to catch drippings and place a cooling rack in it. Place your wings on the rack with a bit of breathing room around them. Take a basting brush/mop and cover the wings lightly with your oil. Flip wings over and coat the other side as well. You could also put the wings in a bowl and pour oil over them, but I just don’t like wasting bowls!
Once coated on both sides, place wings in the oven for about 40-50 minutes on the middle rack. Yes, 40-50 minutes. I never promised this was a quick recipe! While you wait on the wings to cook, it’s time to ponder sauces. You could go with a traditional buffalo or get creative. Heck, you could even go for a rub or powder coating. Again, I’m a fan of most any sauce, so I don’t think you can go wrong in what you choose. Put your sauce or creation in a bowl with a tight sealing lid. You’ll probably need less than you think so start out with a small amount. You can always add more.
*Quick note, if you have an over that runs hot, you could hear some sizzling and there may even be smoke. Just make sure to keep an eye on them wings. The heat is causing the oil and fat from the wings to get happy with one another in the cookie sheet!
Once done, be careful taking them out as you have a pan of sizzling hot fat and oil. Pluck your wings off the cooling rack and place them in your bowl and shake them senseless!
When done you plate your baked sensation and dig in. The oil helps the wings keep the crispness that everyone (read ME) desires without adding all the fat of coating in flour and deep-frying (not that I’m opposed to that!)