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Baked Buffalo Wings

Plate of baked buffalo chicken wings served with fresh celery sticks, carrot sticks, and blue cheese dressing for dipping
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  45 min

Ingredients

Buffalo Wings

  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 4 pounds chicken wingettes or drumettes
  • 2 egg whites, beaten until frothy

Buffalo Sauce

  • ½ cup hot sauce, such as Frank’s Red Hot or Louisian Wing Sauce
  • 1 teaspoon honey
  • 4 tablespoons salted butter

For serving (optional)

  • Blue Cheese Dressing
  • Celery sticks

Method

  1. Preheat the oven to 450°F with a rack in the center position. Line a rimmed sheet pan with foil and set a cooling rack inside.
  2. In a large bowl, combine the salt, garlic powder, and paprika. Add the chicken wings and toss until evenly coated. 
  3. Pour the frothy egg whites over the seasoned wings and toss until evenly coated.
  4. Place the wings skin-side up on the cooling rack. Reduce the oven to 425°F and bake 45 to 50 minutes, or until the skin is golden and crispy and the internal temperature taken at the thickest part of the wing reaches 165°F on an instant-read thermometer. 
  5. Meanwhile, make the Buffalo sauce. In a small saucepan over medium-high heat, whisk together the hot sauce and honey until the mixture comes to a simmer. Add the butter and cook, whisking occasionally, until the butter has melted. Remove from the heat. 
  6. Transfer the hot wings to a separate large bowl, pour the buffalo sauce over and toss until coated. Serve immediately with blue cheese dressing and celery sticks.