Crispy Baked Buffalo Wings

Crispy Baked Buffalo Wings marinated in a simple, spicy buttermilk-ranch marinade and are “oven fried” until crispy and bursting with flavor.

Thanksgiving is over and maybe you still have some mashed potatoes in the back of the fridge but it’s time we moved on to food worthy of a football game. 

You don’t have to understand a thing about football to know everyone up’s their game when it comes to finger food to enjoy while watching the game.

So for today let’s ignore the Christmas music blaring inside every store, make these crispy, spicy wings, turn on the football game and tune out the holiday madness. 

Crispy Baked Buffalo Wings are marinated (overnight for the best flavor) in a buttermilk-spicy ranch blend, then baked in the oven. They’re just as the name says ~ CRISPY ~ and loaded with so much bold, delicious flavor I have to warn you ~ you won’t be able to stop eating them until they’re gone.

CRISPY BAKED BUFFALO WINGS INGREDIENTS:

• chicken wings
• buttermilk
• buffalo sauce 
• spicy ranch mix 
• salt
• garlic powder
• cayenne pepper (OPTIONAL for extra spicy wings!)

Kitchen Tools:

• baking sheet
• wire rack
• aluminum foil

Lining the baking sheet makes it easier to clean up. The wire rack let’s the wings cook all the way around and helps with crisping.

TIPS:

1. I used Frank’s Buffalo Wing Sauce in this recipe, but if you have another favorite wing sauce, by all means use it.
2. If your wings are jointed together, cut them apart separating drummies from flappers (wingettes) then throw away the tips.
3. I like dipping mine in creamy ranch (or blue cheese); some cold veggies help balance the heat as well. 

Instructions:

(Marinate)

Combine the buttermilk, buffalo sauce, ranch mix, salt and garlic powder in a medium bowl then add the wings to the sauce turning repeatedly to evenly coat them. If you’re adding cayenne pepper, it goes in now.

Cover and refrigerate 4-6 hours or overnight for best flavor.

(Bake)

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil then place the baking rack on top then spread the marinated wings onto the sheet with enough space that they don’t touch each other. 

Bake for 20 minutes then turn them over and bake another 20 minutes.

Next broil for 4-6 minutes, turn and broil another 4-6 minutes until crispy all over. Broilers vary by oven so watch carefully so they don’t burn. Check the thickest part of the largest drummy with an instant read thermometer looking for 165°.

Remove the wings from the oven and enjoy!

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