Grammy's Kitchen · Baked Chicken Wings · Buffalo Wings
One of 51 baked chicken wings recipes we measured
It ranks #1 of 51 for browning depth among the baked chicken wings recipes we compared. 80 cooks on www.thecookierookie.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 51.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 2% |
| salt | 1% | 0% |
| aromatics | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 lbs chicken drumettes and wingettes ((approximately 20 pieces), patted dry) |
| 18 g | 1 1/2 tbsp baking powder |
| 6 g | 1 tsp kosher salt |
| 1 cup Buffalo Sauce | |
| sliced green onion (optional, for serving) |
Method: 6 steps, published by www.thecookierookie.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are the best buffalo wings I've EVER had... and I eat wings regularly! I wish I'd known that I could be making my own wings 10x better than any available in restaurants. I added a tbsp of cayenne and 2 tbsp of gochugaru for more heat. Chef's kiss” — a cook, 5.0★
“My husband came across this recipe and asked me to try it. Well let me tell you it’s the best, followed the recipe and the wings turned out great. It’s the only way I do wings now.” — a cook, 5.0★