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Crispy Baked Buffalo Wings – Kosher Style

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✓ Pesach-friendly. Look for a Pesach hechsher on: baking powder, garlic powder, margarine, vinegar. Pesach recipes and menu planner

Meat (Fleishig)

Crispy baked Buffalo wings get their crunch from a baking powder coating and a hot oven, then are tossed in a tangy sauce of hot sauce, melted margarine, vinegar and garlic.

The Baking Powder Trick

Toss the wings with baking powder (not baking soda) and salt; the baking powder raises the skin’s pH, which helps it brown and crisp. Let them sit uncovered in the fridge for 30 minutes for extra crispness, then bake on a wire rack so air reaches every side. Toss in the sauce right before serving.

Kosher Notes

This is a meat (fleishig) recipe. Traditional Buffalo sauce uses butter, so this one uses pareve margarine; check that yours is certified pareve. Serve with a mayonnaise-based dip rather than blue cheese.

Leftovers

Leftovers keep for 3 days and re-crisp in a 400°F oven in 5 to 8 minutes.

Crispy Baked Buffalo Wings – Kosher Style
These crispy baked buffalo wings get restaurant-quality results without a fryer, using a simple baking powder technique for perfectly crispy skin.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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