March Madness Buzzer Beater Crispy Chicken Wings

March Madness Buzzer Beater Crispy Chicken Wings

Oven-baked wings turn shatteringly crisp without frying, ready before tipoff.

Total 2 hr Makes 4 servings Calories 520/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

A baking powder coating and high-heat roast give these wings a crackling, fried-like crust while staying hands-off in the oven. Toss them in buffalo sauce or serve the sauce on the side for dipping. A game-day staple that holds up well on a platter through overtime.

Ingredients

  • 3 pounds chicken wings, split into flats and drumettes
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 cup buffalo sauce
  • 2 tablespoons unsalted butter, melted
  • 1 cup blue cheese dressing, for serving
  • 4 stalks celery, cut into sticks
  • 2 tablespoons chopped fresh parsley, for garnish

Method

  1. Pat the chicken wings completely dry with paper towels and place in a large bowl.

  2. In a small bowl, mix the baking powder, salt, garlic powder, and black pepper. Sprinkle over the wings and toss until evenly coated.

  3. Arrange the wings skin-side up in a single layer on a wire rack set over a baking sheet. Refrigerate uncovered for 1 hour to dry out the skin.

  4. Preheat the oven to 450°F.

  5. Bake the wings on the middle rack for 25 minutes.

  6. Flip the wings and continue baking until deeply golden and crisp, 15 to 20 minutes more.

  7. Whisk the buffalo sauce and melted butter together in a large bowl.

  8. Add the hot wings to the bowl and toss until evenly coated in the buffalo sauce.

  9. Transfer the wings to a serving platter and garnish with chopped parsley.

  10. Serve immediately with blue cheese dressing and celery sticks on the side.

Related recipes

Rate this recipe

★ 3.8 (1)

Comments

    Log in to comment.

    March Madness Buzzer Beater Crispy Chicken Wings

    A baking powder coating and high-heat roast give these wings a crackling, fried-like crust while staying hands-off in the oven. Toss them in buffalo sauce or serve the sauce on the side for dipping. A game-day staple that holds up well on a platter through overtime.

    2 hr 4 servings 520 cal

    Ingredients

    • 3 pounds chicken wings, split into flats and drumettes
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon black pepper
    • 1 cup buffalo sauce
    • 2 tablespoons unsalted butter, melted
    • 1 cup blue cheese dressing, for serving
    • 4 stalks celery, cut into sticks
    • 2 tablespoons chopped fresh parsley, for garnish

    Method

    1. 1

      Pat the chicken wings completely dry with paper towels and place in a large bowl.

    2. 2

      In a small bowl, mix the baking powder, salt, garlic powder, and black pepper. Sprinkle over the wings and toss until evenly coated.

    3. 3

      Arrange the wings skin-side up in a single layer on a wire rack set over a baking sheet. Refrigerate uncovered for 1 hour to dry out the skin.

    4. 4

      Preheat the oven to 450°F.

    5. 5

      Bake the wings on the middle rack for 25 minutes.

    6. 6

      Flip the wings and continue baking until deeply golden and crisp, 15 to 20 minutes more.

    7. 7

      Whisk the buffalo sauce and melted butter together in a large bowl.

    8. 8

      Add the hot wings to the bowl and toss until evenly coated in the buffalo sauce.

    9. 9

      Transfer the wings to a serving platter and garnish with chopped parsley.

    10. 10

      Serve immediately with blue cheese dressing and celery sticks on the side.