🏈 You can’t have football without wings, and you definitely can’t have wings without Bounty! 🙌 These buffalo chicken wings are ridiculously crispy, sticky, and packed with flavor—just the way game day should be. 🐔🔥
🎉 Stop by @maceys_store to grab your wings and @bountypapertowels to keep things clean. Yay for football season! #ad #bountypartner #maceyspartner
Here’s the easiest way to make ridiculously crispy, sticky, and delicious BAKED wings at home:
Ingredients
Wings:
4 lbs chicken wings (~16 whole wings)
5 tsp baking powder (NOT soda!)
2 tsp smoked paprika
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
Ranch or blue cheese for dipping
Celery and carrot sticks for serving
Buffalo Sauce:
8 tbsp unsalted butter, melted
1/2 cup Frank’s Original Red Hot Sauce
1 tbsp brown sugar
1/4 tsp salt
Instructions
1️⃣ Prep the Wings:
Separate the wings into tips, drumettes, and flats. Pat them dry with paper towels. Preheat the oven to 250°F. Line a baking tray with foil, place a wire rack on top, and spray it with oil. Toss the wings with baking powder, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper until evenly coated.
2️⃣ Bake Low & Slow:
Arrange the wings skin-side up on the rack. Place the tray on the lower oven shelf and bake for 30 minutes at 250°F.
3️⃣ Crisp Them Up:
Move the tray to the top shelf, increase the oven temperature to 425°F, and bake for 30-40 minutes, until the wings are crispy, golden, and reach 160°F internally. No flipping needed—let the rack do the work!
4️⃣ Make the Sauce:
In a bowl, whisk together the melted butter, Frank’s hot sauce, brown sugar, and salt until smooth.
5️⃣ Toss & Serve:
Toss the wings in the sauce or serve it on the side for dipping. Pair with blue cheese or ranch and celery and carrot sticks.