Crispy Baked Chicken Wings
This recipe for baked chicken wings will give you the most crispy skin ever! The key to chill the chicken wings in the fridge for a few hours so the skin dries out. Toss the baked chicken wings in homemade buffalo sauce and avocado dipping sauce.
Ingredients
For the chicken:
- 4.5 pounds of chicken wings & drumettes
- 1 teaspoon each smoked paprika & cumin optional
- 2 teaspoons baking powder
- Avocado or olive oil
- Kosher salt & fresh pepper
For the buffalo sauce:
- ½ cup of Frank’s hot sauce my preference
- ¼ cup grass-fed butter
- 1-2 teaspoons maple syrup or monk fruit sweetener optional
- ¼ teaspoon kosher salt
For the avocado dipping sauce:
- 1 cup full fat sour cream
- ½ a large avocado
- Juice of half a lemon
- 1 clove grated garlic
- ½ teaspoon cumin
- ¼ teaspoon salt & fresh pepper
Instructions
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Line a sheet tray with tin foil and pace a wire cooling/baking rack inside. Toss the wings with the baking powder, smoked paprika, cumin, and arrange the wings one single layer and place in fridge for at least 2-4 hours. If you need to do two sheet trays that’s fine. The cold air will dry out the chicken skin and help make it really crispy in the oven.
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Pre-heat oven to 400 F. Season the wings with a good pinch of salt and spray some avocado oil over the skin. Place the sheet trays in the oven for 45 minutes, rotating the pans after 25 minutes, then turn the broiler to medium and cook another 5-7 minutes, or until the wings have are deep golden brown. Keep your eye on the wings or they will burn.
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While the wings are baking, make the buffalo sauce by adding everything to a small pot, bring to a gentle simmer, and cook for 5 minutes. Taste the sauce, it may need more maple syyup or monk fruit sweetener if you choose to use it. if you want to make the sauce incredibly velvety, blend it up. I like to use a hand blender for this. Remove from heat, but warm the sauce up right before tossing with the wings.
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Make the avocado dipping sauce by adding everything to blender or food processor and mixing well. Check for seasoning, you may need more lemon juice or salt. Sauce can be made ahead of time and stored in the fridge, it will not turn brown because of the lemon juice.
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Once the wings come out of the oven, place in a very large bowl and add enough buffalo sauce to coat, mix and shake well. Add more sauce if needed. Serve wings with leftover buffalo sauce and the avocado dipping sauce, enjoy!
Recipe Video
Recipe Notes
Macros per 1 pound of chicken wings:
1000 calories
72 grams of fat
83 grams of protein
0 carbs
0 fiber
Macros for all the buffalo sauce:
520 calories(500 if omitting the agave nectar)
56 grams of fat
5 net & total grams of carbs(zero if omitting agave nectar)
0 fiber
0 protein
Macros for all the avocado dipping sauce:
1088 calories
110 grams of fat
3.9 grams of net carbs
7 grams of total carbs
17.5 grams of protein
4.5 grams of fiber