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Oven Baked Buffalo Wings

Servings 4 -6 servings
Author natasha

Ingredients

  • 1 lb whole chicken wings separated at the joints
  • 1 tablespoon smoked paprika
  • 1 tablespoon all-purpose Maggi seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Kosher salt to taste
  • Black pepper to taste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon whole grain mustard
  • 2 tablespoons cornstarch
  • 1/4 cup unsalted butter melted
  • 1/2 cup Frank’s Red Hot sauce

Instructions

  • Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack for easier cleanup.
  • Prepare the Wings: Pat the chicken wings dry with paper towels. This step is crucial for getting a crispy skin. Place the wings in a large bowl.
  • Season the Wings: In a small bowl, combine the smoked paprika, Maggi seasoning, onion powder, garlic powder, kosher salt, and black pepper. Sprinkle the seasoning mix over the wings, tossing them to coat evenly.
  • Add the Cornstarch: Sprinkle the cornstarch over the wings and toss again to ensure they are evenly coated. The cornstarch will help create a crispy texture when baked.
  • Bake the Wings: Arrange the wings in a single layer on the prepared baking sheet. Bake in the preheated oven for 40-45 minutes, turning halfway through, until the wings are golden brown and crispy.
  • Make the Buffalo Sauce: While the wings are baking, melt the butter in a small saucepan over low heat. Stir in the Frank’s Red Hot sauce, Worcestershire sauce and whole grain mustard until well combined. Remove from heat.
  • Toss the Wings in Sauce: Once the wings are done, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss to coat them evenly.
  • Serve and Enjoy: Serve the wings hot with your favorite dipping sauce and a side of celery sticks. Enjoy the perfect blend of crispy, spicy, and tangy flavors!

Notes

Pro tip: if you prefer really crispy wings, like crunch as you bite, then keep the wings as dry as possible and don't add any seasoning other than the salt and cornstarch prior to baking. Once the wings are baked and crip then add the other seasonings as desired. A crisp wing starts with a dry wing! But the way I wrote the recipe gives the most flavor, not necessarily the most crunch