The most popular food eaten on Superbowl Sunday, and a simple recipe for the game day?

Do you know what the most popular home-cooked meal is during the Super Bowl? The food of choice is chicken wings. According to the National Chicken Council — yes, there is a National Chicken Council — on Super Bowl Sunday alone, Americans consume more than 100 million pounds of chicken wings. That's more than 1.25 BILLION individual wings for those playing at home.

Here is a simple, but delicious recipe of chicken wings, you can try for this Super bowl weekend: Crispy Buffalo Chicken Wings (baked)!

These Crispy Buffalo Chicken Wings live up to their name. Without deep frying, can you make C.R.I.S.P.Y. WHAT THE HELL IS UP WITH THIS CRAZY CRAZY CRAZY using a unique ingredient that you probably already have in your pantry! These wings are a hit and a reader favorite when tossed in a delectable Buffalo sauce.

Teressa Bellissimo created this immensely popular dish in a New York restaurant in the 1960s, covering them in her own special sauce and serving them with a side of celery and blue cheese. Buffalo wings have now become the iconic game day dish in the United States, available at pubs, restaurants, and as takeout.

Of course, this recipe calls for them to be served with a Blue Cheese Dressing (or Ranch dressing).

Not only were these wings a smash at the dinner table, but they were also ordered the next day! Just when I thought my little experiment wasn't going to go over well!

What is the best way to create crispy chicken wings?
Aluminium-free baking powder is the secret to crispy wings without a lot of oil. Although it may sound unappealing, sprinkling seasoned baking powder on chicken wings makes the skin super crispy. So long as you use aluminum-free, you won't taste it in the end product. To be clear, make sure you use baking powder rather than baking soda, as there is a significant difference. The magic ingredient to crispy wings without a lot of oil is aluminium free baking powder. It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won’t taste it in the end results, so long as you use aluminium-free. To be clear, make sure you use baking powder, NOT baking soda, because there is a big difference!

You’re going to pimp yours up with added flavours:

  • Garlic powder
  • Salt
  • Pepper
  • You an also add a dash of Cayenne pepper.

Toss them until they are coated evenly.

How do you cook chicken wings in the oven?

Set aluminum foil on your baking sheet to catch any drippings after coating the chicken wings, then place a wire rack over the top. To ensure that the heat is dispersed equally, arrange your wings in a uniform layer.

The chicken wings will next be baked on a rack to allow the fat to drop off and create extra crispy wings all around.



    • 2 Kg (4 pounds) chicken wings cut into drumettes and flats
    • 1 tablespoon aluminium free baking powder (NOT baking soda)
    • 1/2 teaspoon salt
    • 2 teaspoons garlic powder
    • Pinch of cracked pepper


  • 1/4 cup unsalted butter, melted
  • 1/2 cup Frank's Original Red Hot Sauce
  • 1-2 tablespoons honey, white sugar or brown sugar (adjust to suit your tastes)


    • 1/2 cup crumbled blue cheese softened
    • 1/3 cup sour cream
    • 1/4 cup mayonnaise
    • 2 cloves garlic minced
    • 1 tablespoon lemon juice
    • Pinch of salt
    • Pinch of cracked black pepper


    • Ranch dressing
    • Blue cheese dressing (RECIPE AS ABOVE) for serving
    • Celery sticks for serving


  1. Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof wire rack inside.
  2. Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
  3. In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.
  4. Arrange on rack, leaving about 1-inch of space between each wing.
  5. Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
  6. While wings are cooking, whisk together hot sauce, butter and sugar. Toss wings through the sauce to evenly coat.
  7. Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.


For crispier wings, follow steps 1-4. Then refrigerate wings uncovered overnight. This ensures they are thoroughly dried out.
Disclaimer: This post originally appeared on 

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