Grammy's Kitchen · Baked Chicken Wings · Crispy Buffalo Wings
One of 51 baked chicken wings recipes we measured
from natashaskitchen.com
It ranks #1 of 51 for browning depth among the baked chicken wings recipes we compared. 401 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 51.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 2% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| sweetener | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 lb chicken wings (wings and drummettes split, wingtips removed) |
| 12 g | 1 Tbsp baking powder ((use aluminum free) ) |
| 6 g | 1 tsp fine sea salt |
| 6 g | 2 tsp garlic powder |
| 57 g | 1/4 cup unsalted butter (melted) |
| 60 g | 1/4 cup Franks Original Red Hot Sauce |
| 12 g | 1 tbsp granulated sugar (or brown sugar) |
Method: 4 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are by far the best and crispiest chicken wings I’ve ever had. They come out perfectly every time. And due to the high heat of the oven, all of the extra fat from the skin comes off leaving therm so crispy and delicious. Such an easy recipe too, like eve” — a cook, 5.0★
“First time making this recipe out of at least 20 of yours! So simple and truly tastes like buffalo wings! Delish ! I like Ranch to dip but blue cheese is good too! Did the celery sticks and a baked sweet potato to share on the side at same temp as wings! V” — a cook, 5.0★