How to Bake The Best Chicken Wings Ever!

by Anna Olson

Chef Anna Olson teaches you how to make crispy buffalo wings in your oven!

Oven Crisp Chicken Wings

Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


Michael's Blue Cheese Dressing and Dip:

  • 1/2 cup (125 mL) full-fat sour cream
  • 1/2 cup (125 mL) mayonnaise (gluten-free, if required)
  • 1 tsp (5 ml) Dijon mustard (gluten- free, if required)
  • 1 clove garlic, minced
  • 6 oz (180 g) crumbled blue cheese
  • Salt and black pepper to taste

Chicken Wings:

  • 1 Tbsp (15 g) fine sea salt
  • 1 tsp (5 g) baking powder, gluten-free if required
  • 3 lb (1.5 kg) chicken wings, cut into drumettes and flats
  • 2 Tbsp (30 g) unsalted butter, melted
  • Frank’s hot sauce, to taste


Michael's Blue Cheese Dressing and Dip:

1. Stir together the sour cream, mayonnaise, mustard and garlic until combined. Stir in the blue cheese, but leave most of the crumbles intact. Season to taste with salt and pepper. Chill, covered, until ready to serve.

Chicken Wings:

  1. Stir the salt and baking powder together in a large bowl. Add the chicken wings and toss well to coat. Cover and chill the wings for 2 hours, to let the salt seep in.
  2. Preheat the oven to 375°F (190°C). Rub a wire rack with oil (to pre- vent the wings from sticking) and place it over a baking tray lined with aluminum foil.
  3. Spread the wings in an even layer on the rack and bake, uncovered, for 75 to 90 minutes, until crisp and cooked through. The wings won’t brown too much, but they will be very crisp.
  4. Stir together the melted butter and hot sauce in a clean bowl and add the wings, tossing quickly. Pour the blue cheese dip into a bowl and arrange on a platter with the carrots and celery sticks. Serve the wings immediately with the vegetables and blue cheese dip.
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