Baffale Wings Recipe
Make Baffale Wings Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Buffalo Sauce
Optional for serving
Method
Chicken
- 1
Prep wings
Pat the 2 lb chicken wings dry with paper towels. If not already split, separate wings into drumettes and flats and discard wing tips or save for stock.
- 2
Place wings in a large bowl. Sprinkle 1 tsp salt, 1 tsp black pepper and 1 tbs aluminum-free baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin in the oven.
- 3
Arrange a wire rack on a rimmed baking sheet. Place wings skin-side up in a single layer with space between pieces for air circulation.
- 4
Refrigerate uncovered for 30 minutes to 2 hours if time allows — this further dries the skin for crispiness. If short on time, proceed immediately to roasting.
- 5
Roast
Preheat oven to 425°F (220°C). Roast wings on the rack for 40–50 minutes, turning once halfway through, until skin is deep golden brown and crisp and internal temperature reaches 165°F (74°C). Cooking time varies by wing size.
Buffalo Sauce
- 6
Make sauce
While wings roast, melt 3 tbs unsalted butter in a small saucepan over low heat. Add 1 cup hot sauce, 1 tsp white vinegar, 1 tsp light brown sugar, 1 tsp garlic powder and 1 tsp Worcestershire sauce. Whisk gently until butter is fully incorporated and sauce is smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust balance: more vinegar for tang, more brown sugar for sweetness, or extra hot sauce for heat. Keep warm on the lowest heat or transfer to a heatproof bowl.
- 7
Toss and Serve
- 8
Coat wings
When wings are done roasting, transfer hot wings to a large mixing bowl. Pour the warm buffalo sauce over the wings and toss using tongs until every piece is evenly coated.
- 9
Transfer wings to a serving platter. Garnish with 1 tbs chopped fresh parsley if desired. Serve immediately with celery sticks, carrot sticks and 1/2 cup ranch or blue cheese dressing for dipping.
- 10
Leftovers: Store cooled wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 8–12 minutes to crisp, then toss with warmed sauce before serving.