The perfect game day appetizer or dinner treat, get the skin on these crispy buffalo chicken wings perfectly crunchy with my simple trick. (Find out what it is!)
Course Appetizer
Cuisine American
Prep Time 15 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 5
Calories 349kcal
Author Rachel Ballard
Ingredients
2poundsof chicken wings (about 10-15 or so wingscut up)
While the oven heats, make sure you have your chicken wings cut up and remove the tips and discard or save them to make chicken broth with later.
Dry the chicken parts really well with paper towels.
Mix the baking powder and salt together in a big zip top bag.
Toss the chicken in the mix and lay them skin side up on a foil-lined rimmed cookie sheet topped with a greased cooling rack so you can get the chicken up and air can circulate under it.
Place them in the oven and bake on the lowest shelf for 30 minutes.
Then raise the oven to 425 and move them to the top rack.
Bake 40 to 50 minutes more until they are crispy and golden brown.
Toss them with the buffalo sauce when they come out of the oven. Serve warm.