How to Make THE BEST Baked Buffalo Wings (Crispy and Juicy!)
These crispy baked buffalo wings are bold and flavorful thanks to a dry rub that makes them tender, juicy, and so easy to make without the mess of deep frying.
Ingredients
- 6 pounds chicken wing flats and drumettes
- 3 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme crushed
- ¼ teaspoon smoked paprika
- 12 ounces Frank's RedHot Buffalo Wings Sauce
- Ranch dressing
- sliced carrots celery, and cucumber
Instructions
- Trim any extra fat or loose skin from the wing flats and drummettes. Pat dry with paper towels and place on a baking sheet.
- In a small bowl, mix the paprika, onion powder, garlic powder, kosher salt, black pepper, dried thyme, and smoked paprika. Sprinkle the spice mix over the chicken and toss to coat. Arrange the wings in a single layer and refrigerate uncovered for 4 hours up to overnight for the skin to dry out.
- Preheat the oven to 400°F. Spray a baking sheet with cooking spray then arrange the wings in a single layer skin side up. Place the meaty drummettes on the outside of the baking sheet with the flat wings in the center. Bake for 50-60 minutes until cooked through and golden crisp. Transfer the cooked wings to a large bowl and drizzle with 10 ounces of the wing sauce, adding more as desired. Toss to coat well and serve with Ranch dressing or blue cheese dressing with carrot and celery sticks and sliced cucumbers.