Crispy Baked Buffalo Wing Recipe

What’s the key to PERFECT Buffalo Wings? Crispiness, juiciness and spiciness. The perfect Buffalo wing is a balance of the right texture and phenomenal flavor.

The heat and spice need to feel like a complex burn. The flavor needs depth like smoke, acid, sweetness and maybe a little earthiness. 

It’s a myth that you NEED to deep fry wings to make them crispy. My method to baking the Buffalo wings keeps them juicy, perfectly crisp and never greasy. I can drink beer and eat wings on football day and never feel weighted down and gross afterward.

Method to Crispy Baked Wings

Preheat the oven to 425 F. Line a large baking sheet with foil and place a wire rack on top. The wings will bake atop the wire rack, allowing the high heat to encompass both side of the wing throughout the entire cooking process. This allows the fat from the skin to slowly render, flavoring the meat before dripping off to the pan below allowing for the skin to crisp up. Cook 40 minutes, flipping once after 20 minutes.

Elevate the Classic Buffalo Wing

My personal favorite secret weapon that takes wings to the next level – and this is TOTALLY OPTIONAL – is white truffle oil. I’ve had so many different truffle oils, hell I’ve even foraged for my own truffles in the hills of San Miniato, and I always come back to the same truffle oil: Truffle Hunter’s Truffle oils.

The spicy heat and salt in Buffalo sauce seems to intensify the truffle flavor tenfold. Spicy and truffle oil is one of my favorite flavor combinations. It might sound strange, but once I made it, basic Buffalo wings always seemed subpar. My recipe is simple, easy but fancy and crowd-pleasing. These wings are my favorite tradition for the Superbowl each year.

Crispy Baked Buffalo Wing Recipe

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Crispy Baked Buffalo Wings with an easy but fancy twist: White Truffle Oil.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

For the Marinade

• about 3 lbs cut chicken wings (I use 2 packages of Whole Foods Air Chilled Organic cut wings), washed and patted dry
• 1 cup Wing Time Buffalo Wing Sauce – Mild, Medium or Hot (I like Medium)
• 2 tbsp honey or molasses
• 2 tbsp dried parsley
• 1 tbsp hot sauce (I use Frank's Red Hot)

"Toss Sauce" for after Baking

• 1/2 cup Wing Time Buffalo Wing Sauce
• Drizzle of honey or molasses
• 1 tsp hot sauce
• 2 tbsp White Truffle Oil (optional)

Instructions

Make the Marinade

1. In a large bowl, whisk to combine the wing sauce, honey, parsley and hot sauce.
2. Add washed and dried chicken wings to the bowl and, using your hands, toss the wings in the mixture until each wing if fully coated. Cover with plastic wrap and place in fridge for at least 30 minutes or overnight if possible.

Make the Wings

1. Preheat oven to 425 F. Line a large baking sheet with foil. Place a wire rack (AKA a cooling rack) on top of the baking sheet.
2. Lay wings in a single layer across the wire rack. [Depending on how many wings you have, you might need to work in 2 batches or line two baking sheets with foil and wire racks].
3. Bake wings for 40 minutes, flipping half way through.
4. While wings are baking, make the "Toss Sauce." In a large bowl, whisk to combine wing sauce, honey, hot sauce and white truffle oil.
5. When finished cooking, remove wings from oven and immediately add to "Toss Sauce." Toss to combine and serve immediately with blue cheese dressing, celery and carrot sticks.

I wish all of you a fun, safe Superbowl 2020!

It’s difficult being a Buffalo Bills fan but hopefully in my lifetime I will get to see them in the Superbowl 🙂 One can wish.