Buffalo Wings (Oven-Baked)
Crispy oven-baked chicken wings in a spicy, tangy buffalo sauce, served with celery sticks and a creamy yogurt dip.
- Time
- 50 min
- Serving
- 740 kcal
- Ingredients
- ≈ $2.34
- Protein
- 51 g
Ingredients
- 1 Chicken wingspack 900 g ≈ $4.51 280 g
- 2 Butterpack 180 g ≈ $1.58 15 g
- 3 Ketchup 25 g
- 4 Hot sauce 10 ml
- 5 Chili flakes 2 g
- 6 Vinegar 9% 5 ml
- 7 Garlic powder 1 g
- 8 Celery stalkspack 400 g ≈ $2.20 80 g
- 9 Plain yogurtpack 300 g ≈ $2.19 50 g
- 10 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse wings under cold water and pat **very** dry with paper towels. Cut into 5cm (2-inch) pieces, season with salt.
Preheat oven to **220°C (425°F)**. Arrange wings on a baking sheet in a single layer, skin-side up, without overlapping.
Bake for **30 minutes**, flipping halfway, until golden and crispy; juices should run clear when pierced with a knife.
Sauce: Melt butter2 over low heat, then remove from heat and stir in hot sauce, ketchup, chili powder, vinegar, and garlic powder.
Transfer hot wings to a bowl, pour sauce over them, and toss to coat evenly. Return to the baking sheet for **3 more minutes** at **220°C (425°F)**.
Cut celery8 into **8cm (3-inch) sticks**. Mix yogurt with a pinch of salt until smooth.
Serve wings with celery8 sticks and yogurt dip.
Tips
- Why it works
- Pat the wings dry to prevent steam from forming, which keeps them crispy instead of soggy. Wet skin traps moisture and slows browning.
- Substitutions
- Use 15g of mayonnaise instead of yogurt for a richer dip, or swap chili flakes for ½ tsp cayenne pepper for extra heat.
- Common mistakes
- Overcooking turns the wings rubbery; check at 25 minutes. They’re done when the skin splits easily and meat pulls away from bone.
- Storing and reheating
- Eat fresh or within 2 days; reheat in a 180°C oven for 8–10 minutes until crispy again. Freezing ruins the texture.
- Serve with
- Pair with a cold beer or a simple green salad to balance the heat and richness.
Comments 0
Sign in to leave a comment.
No comments yet.