The ultimate, lip-smacking American feast.

Chicken wings. Hot honey buffalo sauce. No hassle of deep frying. I am SOLD.

This is honestly the kind of dinner no one will roll their eyes at. And even better, it’s the kind of dinner that won’t leave a spray of cooking oil across your kitchen, because these stunning golden wings are oven baked!

I understand the important of a crispy outside on a chicken wing. There’s nothing more disappointing than a damp, anaemic wing with a soggy texture. But I hated having to waste so much oil to deep fry wings, and I unfortunately have yet to jump onto the Air Fryer hype because my kitchen worktop space simply won’t accommodate one. Plus, we all like to find a way to reduce our fried food intake right?

I have refined this somewhat simple buffalo chicken wing recipe over the years – with Dan being a very willing guinea pig – but I found myself struggling to get crispy skin without completely eradicating all the moisture inside the chicken. Until I heard of an interesting trick… or should I say, ingredient!

Baking powder! Not to be confused with baking soda (believe me). This kitchen cupboard stable is the key to getting wonderful crispy chicken skin without the hassle of deep frying.

Recipe ingredients

Serves 2 as a main

• 1kg chicken wings
• 120ml Frank’s Red Hot Buffalo Wings sauce
• 1 tablespoon of cornflour
• 1 tablespoon of butter
• 1 tablespoon of honey
• 2 teaspoons of paprika
• 1 teaspoon of baking powder
• 1 teaspoon of garlic powder
• 1 teaspoon of dried thyme
• 1 teaspoon of cajun style seasoning
• Salt & pepper
• Frylight or any other oil spray

Cooking utensils

• 1 saucepan
• Metal rack
• Sharp knife
• Mixing bowl
• Wooden spoon
• Kitchen roll
• Chopping board

1. Pre-heat your oven to 180 degrees.
2. Let’s prepare the wings. With a sharp knife, you want to cut your wings to separate them into drums and flats.
3. Pat the wings dry with kitchen roll and pop into a mixing bowl.
4. Seasoning time! Give your wings a very light spritz with some Frylight.
5. Add in the paprika, garlic powder, cajun seasoning, thyme, cornflour and baking powder. Sprinkle in some salt and pepper for good measure.
6. Give everything a real good mix – I find using my hands is the best way to get those wings coated.
7. Get your wire rack and spray lightly with some Frylight. Place the wings on the wire rack and pop them in the oven for 45 – 50 minutes.
8. Whilst the wings are cooking, pour your Frank’s Red Hot Buffalo Wings sauce into a saucepan and turn on a low heat.
9. Add the tablespoon of butter and the honey, and slowly let it melt in. Turn the heat off.
10. When your wings have gained a lovely golden colour with crispy edges, remove them from the oven.
11. Carefully remove your chicken wings from the rack and add to a serving bowl.
12. Now, to add the magic, pour over the hot honey buffalo sauce and make sure those golden wings are coated.
13. Serve with your choice of additional dips. I love to pair these wings with blue cheese dip or a fresh lemon-y mayonnaise.

Tasty tips!

• If you don’t have a wire rack, use baking parchment paper on a tray instead.
• Make it a feast! Serve your wings up with corn on the cob, a fresh romaine salad and some onion rings.
• You may have some leftover buffalo sauce. Serve it as a separate dip or save for dinner tomorrow!
• Prefer another brand of buffalo sauce? Go for it! Frank’s is my personal favourite but there is plenty of choice out there.