Baked Buffalo Chicken Wings

If you love Buffalo wings but want to skip the deep-fried guilt, there’s a way to do it without sacrificing that glorious, messy heat. This recipe is the real deal—no shortcuts, no nonsense, just crispy wings with that familiar kick.

Here’s what you need:

• 12 whole chicken wings
• 3 ounces unsalted butter
• 1 small clove of garlic, minced
• 1/4 cup hot sauce
• 1/2 teaspoon kosher salt

Here’s how you do it: First, grab a big saucepan and set it up with a steamer basket, a bit of water at the bottom. Bring that water to a boil. You’ll want to get rid of those wing tips (use ’em for stock or toss ’em), then split the wings at the joint.

Now, put the wings into that steamer, turn the heat down, and let them steam for 10 minutes. Get them out and pat them dry—they need to be really dry for that crisp skin. Lay them out on a rack over a paper towel-lined pan and stick them in the fridge for an hour.

When you’re ready, preheat your oven to 425°F. Swap out the paper towels for parchment paper, and roast those wings on the middle rack. Go for 20 minutes, flip them, then another 20 until they’re golden, crispy, and begging to be dunked.

While the wings roast, melt that butter with the garlic, mix it with hot sauce and salt in a big bowl. Toss the wings in that sauce while they’re hot, and serve them up. No need to be fancy—just dig in. These wings are baked, but they’ve still got the bite, the heat, and the soul of the Buffalo original.

To cool off your mouth, have your favorite dipping sauce at the ready. I like bleu cheese; some prefer ranch. Oh, yeah, don't forget the sliced celery and carrots. Enjoy!