📝 About This Recipe
Born in the heart of Buffalo, New York, and perfected for the low-carb lifestyle, these wings achieve a shattering crunch without a grain of flour. We utilize a specialized air-drying technique and a touch of baking powder to mimic the deep-fried texture in your home oven or air fryer. Whether you crave the punchy, buttery heat of our classic vinegar-based sauce or the concentrated spice of our signature dry rub, this recipe delivers restaurant-quality indulgence with zero guilt.
🥗 Ingredients
The Wings
- 3 pounds Chicken Wings (split into flats and drums, patted extremely dry)
- 1 tablespoon Aluminum-free Baking Powder (crucial for the chemical reaction that creates crisp skin)
- 1 teaspoon Kosher Salt
Signature Buffalo Vinegar Sauce
- 1/2 cup Frank's RedHot Original Sauce (the authentic choice for Buffalo flavor)
- 4 tablespoons Unsalted Butter (melted and high quality)
- 1 teaspoon Apple Cider Vinegar (for extra tang)
- 1/2 teaspoon Worcestershire Sauce (ensure it is a sugar-free brand)
- 1/4 teaspoon Garlic Powder
Zesty Dry Rub Option
- 1 tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1/2 teaspoon Black Pepper (freshly cracked)
Cooling Sides
- 4 pieces Celery Stalks (cut into sticks)
- 1/2 cup Blue Cheese Dressing (full-fat, keto-friendly)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). For the best airflow, place a wire cooling rack over a large rimmed baking sheet lined with aluminum foil.
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2
Thoroughly pat the chicken wings dry with paper towels. Moisture is the enemy of crispiness; the drier the skin, the better the result.
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3
In a large bowl, toss the wings with the baking powder and kosher salt until every wing is evenly and lightly coated.
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4
Arrange the wings on the wire rack in a single layer, ensuring they are not touching so the heat can circulate around each piece.
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5
Place the wings in the lower middle of the oven and bake for 20 minutes.
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6
After 20 minutes, flip the wings using tongs and move the tray to the upper middle rack. Bake for another 25-30 minutes until the skin is golden brown and very crispy.
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7
While the wings bake, prepare your chosen coating. For the Vinegar Sauce: Whisk together the hot sauce, melted butter, vinegar, garlic powder, and Worcestershire in a small saucepan over low heat until emulsified.
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8
For the Dry Rub: Combine the smoked paprika, garlic powder, onion powder, cayenne, oregano, and black pepper in a small bowl.
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9
Remove the wings from the oven and let them rest on the rack for 2-3 minutes. This allows the internal juices to settle without steaming the skin.
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10
Divide the wings into two bowls if making both styles. For the sauce version, pour the warm Buffalo sauce over the wings and toss vigorously until coated.
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11
For the dry rub version, sprinkle the spice mix over the hot wings and toss until the spices adhere to the natural oils on the skin.
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12
Serve immediately while the skin is at its peak crunch, accompanied by cold celery sticks and blue cheese dressing.
💡 Chef's Tips
Never use baking soda instead of baking powder; the taste is metallic and unpleasant. If time permits, let the coated, unbaked wings sit uncovered in the fridge for 1-2 hours to further dry out the skin. Ensure your baking powder is aluminum-free to avoid any bitter aftertaste. Do not crowd the pan; if the wings are too close, they will steam rather than roast. For an Air Fryer: Cook at 400°F for 20-25 minutes, shaking the basket every 8 minutes.
🍽️ Serving Suggestions
Pair with a cold, sugar-free sparkling water with lime or a keto-friendly light beer. Serve alongside a wedge salad with extra bacon and blue cheese crumbles. Offer a side of pickled jalapeños for those who crave even more acidity and heat. Provide plenty of wet wipes—authentic wings are meant to be a messy, hands-on experience.