Baked Buffalo Wings

Baked buffalo wings are a must-have for game day, weekend dinners, or honestly, anytime you're craving something spicy and satisfying. These wings come out crispy in the oven without needing a deep fryer, and the buttery hot sauce coating is exactly what you want from a classic buffalo wing. They also happen to be naturally low carb and high in protein, which makes them just as good for a quick dinner as they are for a party appetizer. Whether you're serving them with celery sticks and ranch or piling them on a plate for dinner, they are sooo good!

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How to Make Baked Buffalo Wings

To get started, you'll want to cut your wings into drumettes and wingettes if they aren't already prepped. Then pat them really dry with paper towels. This step might seem minor, but it's the secret to getting that crisp skin without frying. Once the wings are dry, toss them in a mix of salt, garlic, paprika, baking powder, and a sugar-free brown sweetener (or sweetener of choice) if you like a hint of sweetness. The baking powder helps the skin crisp up while they bake, so don't skip it.

Next, line a baking sheet with parchment paper and arrange the wings close together but not overlapping. They bake in two rounds, 25 minutes per side at 360°F. Flipping halfway through ensures they cook evenly and brown up nicely. You don't need to babysit them, which is why I love throwing these in the oven when I'm multitasking or getting things ready for guests.

While the wings finish up, you'll make the buffalo sauce. Just melt some butter and stir in Frank's RedHot and a little sugar-free brown sweetener (allulose and monk fruit based) if you want that restaurant-style flavor with less sugar. Once the wings are done, toss them in the sauce until fully coated. Serve them hot with ranch or blue cheese dressing, and don't forget the celery sticks if you're going classic.

Ingredients You'll Need For This Recipe

• 2 lbs chicken wings cut into drumettes and wingettes
• 4 tbsp butter
• 5 tbsp Frank's RedHot Sauce
• ½ tsp salt
• 1 tsp paprika
• 1 tsp granulated garlic
• 1 tbsp baking powder
• 1 tbsp sugar-free brown sweetener (allulose)

Step By Step Instructions

1. Pat dry the drumettes and wingettes thoroughly with paper towels.
2. Mix salt, spices, and baking powder in a medium bowl.
3. Add the wings to the bowl and toss until evenly coated.
4. Preheat the oven to 360°F (180°C). Line a baking sheet with parchment paper and arrange the wings closely. Bake for 25 minutes.
5. Flip the wings and bake for another 25 minutes.
6. Remove the wings from the oven.
7. Prepare the sauce by melting the butter and mixing it with Frank's Hot Sauce and brown sweetener until smooth.
8. Toss the wings in the sauce until fully coated. Serve with garlic sauce, ranch or blue cheese dip.

Tips and Tricks

• Pat the wings dry like you mean it - Extra moisture = soggy skin. Use paper towels to get the wings as dry as possible before seasoning so they bake up nice and crispy.
• Don't skip the baking powder - It's the key to that golden, bubbly skin in the oven. Just make sure you're using new, aluminum-free and gluten-free baking powder to avoid any weird taste.
• Toss in sauce after baking - Always bake the wings plain and toss them in the buffalo sauce after. This keeps them crispy and prevents the sauce from burning in the oven.

I hope these baked buffalo wings make it onto your regular rotation, whether it's for game day, dinner, or a snack attack. They're easy, flavorful, and totally hit the spot. Let me know how yours turn out! xoxo Olivia

If you enjoyed this easy baked appetizer, check out these other recipes:

• Keto Mini Cheeseburger Bites
• Keto Pepperoni Cream Cheese Bites
• High Protein Chicken Salad

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