Crispy Baked Buffalo Wings – Kosher Style

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I’ve been perfecting my buffalo wing technique for years, and let me tell you, the secret isn’t in a deep fryer. These baked wings get seriously crispy thanks to a simple but crucial two-step process. First, you toss them with baking powder (not baking soda!) and salt, then bake them on a wire rack. The baking powder raises the pH of the skin, helping it brown faster and get that coveted crispy texture we’re all after.

The Secret to Crispy Baked Wings

The beauty of making buffalo wings at home is controlling exactly what goes into them. Traditional buffalo sauce is just hot sauce and butter, but since we’re keeping kosher, I use a good quality margarine instead. Frank’s RedHot is my go-to for authentic flavor, though any Louisiana-style hot sauce works well. The key is getting the right balance between tangy heat and richness.

Making Kosher Buffalo Sauce That Actually Tastes Right

What makes these wings restaurant-quality is the preparation. Don’t skip patting them dry with paper towels. Any moisture on the surface will steam the skin instead of crisping it. I also recommend separating the drumettes from the flats if you buy whole wings, it helps them cook more evenly. The wire rack is non-negotiable too, it allows air to circulate underneath so you get crispy skin all around.

These wings are perfect for game day, casual dinners, or any time you want something satisfying without too much fuss. I like serving them with celery sticks and a cool ranch-style dressing made with mayonnaise and herbs. They’re also great alongside some crispy roasted potatoes or a simple green salad to balance out the heat.

Crispy Baked Buffalo Wings - Kosher Style - American recipe
I've been perfecting my buffalo wing technique for years, and let me tell you, the secret isn't in a deep fryer. These baked wings get seriously crispy thanks to a simple but crucial two-step process. First, you toss them with baking powder (not baking soda!) and salt, then bake them on a wire rack. The baking powder raises the pH of the skin, helping it brown faster and get that coveted crispy texture we're all after. The beauty of making buffalo wings at home is controlling exactly what goes into them. Traditional buffalo sauce is just hot sauce and butter, but since we're keeping kosher, I use a good quality margarine instead. Frank's RedHot is my go-to for authentic flavor, though any Louisiana-style hot sauce works well. The key is getting the right balance between tangy heat and richness. What makes these wings restaurant-quality is the preparation. Don't skip patting them dry with paper towels. Any moisture on the surface will steam the skin instead of crisping it. I also recommend separating the drumettes from the flats if you buy whole wings, it helps them cook more evenly. The wire rack is non-negotiable too, it allows air to circulate underneath so you get crispy skin all around. These wings are perfect for game day, casual dinners, or any time you want something satisfying without too much fuss. I like serving them with celery sticks and a cool ranch-style dressing made with mayonnaise and herbs. They're also great alongside some crispy roasted potatoes or a simple green salad to balance out the heat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Wings
  • 2 lbs chicken wings split into drumettes and flats
  • 1 tablespoon baking powder not baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon garlic powder
For the Buffalo Sauce
  • 1/2 cup Frank's RedHot sauce or similar Louisiana-style hot sauce
  • 4 tablespoons margarine melted
  • 1 tablespoon white vinegar
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper optional, for extra heat

Method
 

Preparing the Wings
  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place a wire cooling rack on top.
  2. Pat the chicken wings completely dry with paper towels. This is crucial for crispy skin.
  3. In a large bowl, toss the wings with baking powder, salt, pepper, and garlic powder until evenly coated.
  4. Arrange the wings on the wire rack in a single layer, making sure they don't touch each other.
Baking and Finishing
  1. Bake for 20 minutes, then flip each wing and continue baking for another 20-25 minutes until golden brown and crispy.
  2. While the wings bake, make the buffalo sauce by whisking together hot sauce, melted margarine, vinegar, garlic powder, and cayenne in a large bowl.
  3. Remove wings from oven and immediately toss them in the buffalo sauce while they're still hot.
  4. Serve immediately with celery sticks and your favorite dipping sauce.

Notes

Wings can be prepped up to 4 hours ahead and kept in the refrigerator before baking. For extra crispy results, let the seasoned wings sit uncovered in the fridge for 30 minutes before baking. Leftover wings keep for 3 days refrigerated and can be reheated in a 400°F oven for 5-8 minutes.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 19g 24%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 890mg 39%
Dietary Fiber 0g
Total Sugars 1g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.
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