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These super crispy baked garlic buffalo wings are big on flavor and crispiness. The sauce is perfectly spicy and packed full of garlic.
These baked buffalo chicken wings are the perfect addition to your party or holiday menu!
Super crispy with no breading and tossed in a garlicky buffalo sauce.
I love to serve these wings with ranch or blue cheese dressing. They are also great with Tzatziki Sauce.
Baked chicken wings are a popular alternative to fried wings that still deliver crispy and flavorful results.
Plus, baking wings is a healthier cooking method as it requires less oil compared to frying.
Parboiling chicken wings
Parboiling chicken wings is a cooking technique that involves partially cooking the wings in boiling water before they are finished by baking, grilling, or frying.
I love using this technique for chicken wings because it helps with:
- Faster cooking time: Parboiling helps reduce the overall cooking time of chicken wings. By partially cooking them in boiling water, you can ensure that the wings are cooked through more quickly.
- Tenderizing the meat: Parboiling can help tenderize the meat, especially if you’re dealing with tougher cuts of chicken wings. The hot water helps break down some of the connective tissues in the wings, resulting in a more tender and juicy final product.
- Render excess fat: Chicken wings can have a fair amount of fat on them, especially the wing tips. Parboiling the wings helps render out some of the fat, making them less greasy and reducing the chances of flare-ups when grilling or frying.
More chicken wing recipes
- Air Fryer Honey Mustard Chicken Wings
- Pineapple Mango Habanero Chicken Wings
- Air Fryer Garlic Parmesan Chicken Wings
- Honey Sriracha Chicken Wings
Baked Garlic Buffalo Wings
Ingredients
- 12 chicken drumettes, 6 wings and 6 legs
- 4 ounces unsalted butter
- 2 tablespoons minced garlic
- 1/4 cup Frank’s Red Hot sauce
Instructions
- Lay paper towels down onto a rimmed baking sheet. Add a cooling rack (one that fits the rimmed baking sheet would be best) and set aside.
- Add water to a large pot and set over high heat.
- Cover with a lid and when it starts boiling turn the heat down to medium and add the wings.
- Cook for 8 minutes and drain from water.
- Once the wings have parboiled add them to the cooling rack and pat dry.
- Add wings to the refrigerator and let the wing's skin dry.
- Preheat oven to 425 degrees F.
- Replace the paper towels on the baking sheet pan with parchment paper or a Silpat.
- Add wings to the oven and bake on one side for 20 minutes. Flip the wings and cook on the other side for 20 minutes.
- Once the wings are almost done baking start the sauce.
- In a large skillet melt the butter over medium heat. Add in minced garlic and sauté for a few minutes until the garlic is fragrant but do not let it burn.
- Take the pan off the heat and whisk in hot sauce. Whisk the sauce until it is combined and creamy.
- Add wings to the sauce and turn to coat. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am all over these!
These look amazing! I am going to make these tonight 🙂 After steaming the chicken, how long do you let the wings’ skin dry out in the refrigerator?
Hi Sid! About an hour will work. It will help so that the skin crisps up nicely! Hope you enjoy the wings! Let me know how it goes 🙂
Yes, I get on those kicks, too! And, usually, it means I end up not wanting that food again for the rest of the year, though. lol! I love the idea of baking wings, although the hubs wants to learn the perfect way to grill them this summer, too. I see lots of wings in our near future. Yum yum!
I am the SAME way! When I find something I enjoy eating, I find it impossible to STOP eating it haha. So much for creativity on those days.
My boyfriend is going to loooooove these wings (and me too, of course!). Can’t wait to try these!
I hope you give them a try! They are husband approved 🙂
Hi! I was wondering if I could bake these without the steaming rake? I would think I can, but IDK if it would lose quality. Thanks!
Hi Sierra! You could definitely skip the steaming step but it helps get rid of some of the fat. That helps it so it’s get nice and crispy in the oven. You could also try parboiling the chicken first if that is easier.
Thank you for the response! My Husband would love these & I wanted to make sure they would turn out. Great recipe! 🙂