Think of this as your classic go-to recipe the next time you’re in the mood for buffalo chicken wings. But here’s the twist–they’re baked, not fried. To replicate that deep-fried texture, these wings are tossed with spices and baking powder before they go in the oven. They turn out super crunchy on the outside and juicy on the inside. Be sure to look for aluminum-free baking powder to avoid a metallic taste in your wings.
Quick Info
⏱️ 60 min • 🍽️ 2 servings • ⭐ 89%
Tags
[North American] • [Dairy-Free] • [Gluten-Free] • [Easy] • [Appetizers] • [Dinner] • [Lunch] • [Snacks]
Ingredients
- Nonstick cooking spray, for greasing
- 2 pounds chicken wings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons chopped fresh dill
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter
- ½ cup hot sauce
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- Pinch of cayenne pepper (optional)
Instructions Preview
- Preheat the oven to 425°F (220°C). Line a …
- Add the wings to a large bowl and pat dry …
- In a small bowl, whisk together the baking…
…and 7 more steps
Recipe by: Matt Ciampa • From: Tasty
