Crispy Baked Buffalo Wings
What You Will Need:
4 lb Chicken Wings
2 TB Baking Powder
3/4 tsp Salt
Sauce
4 TB Butter (melted)
1/2 cup Frank’s Original Red-Hot Sauce
1 TB Brown Sugar (optional)
1/4 tsp Salt
What You Do:
Dry the Drummies
Lay the wings on a rack on a rimmed baking tray and let them dry in the fridge overnight. Alternatively, pat them dry with paper towels.
Prepare the Oven
1. Preheat the oven to 250F / 120C.
2. Put one oven shelf in the lower quarter of the oven and one in the top quarter.
Get to it
3. Place the wings in a large Ziploc bag.
4. Add the baking powder and salt. Shake the bag to coat the wings evenly.
5. Line the tray with foil.
6. Spray the rack on the baking tray with oil.
7. Place the wings skin side up on the rack (ok if snug, they shrink).
8. Bake on the lower shelf in the oven for 30 minutes.
9. Then move the tray up to the higher shelf and turn the oven up to 425F / 220C.
10. Bake for a further 40 to 50 minutes, rotating the tray halfway through.
The wings do not need to be turned over.
The wings are ready when they are dark golden brown and the skin is very crispy.
11. Whisk together the Sauce ingredients. Keep warm or reheat just prior to using.
12. Toss with Hot Sauce and serve immediately with Ranch Dip and celery sticks.
The Scoop:
The recipe is ridiculously simple, and it’s a genius discovery by the amazing folks over at Cook’s Illustrated who used science to figure out how to make truly crispy wings in the oven. There are 2 unique steps in this recipe that make all the difference are:
1. Tossing the wings in baking powder which draws moisture to the surface of the skin and helps make it crispy. Rest assured you can’t taste the baking powder at all; and
2. Baking the wings at a low temperature first, which melts the fat under the skin (which also means less calories!), then cranking it right up to crisp up the skin.
4 lb Chicken Wings
2 TB Baking Powder
3/4 tsp Salt
Sauce
4 TB Butter (melted)
1/2 cup Frank’s Original Red-Hot Sauce
1 TB Brown Sugar (optional)
1/4 tsp Salt
What You Do:
Dry the Drummies
Lay the wings on a rack on a rimmed baking tray and let them dry in the fridge overnight. Alternatively, pat them dry with paper towels.
Prepare the Oven
1. Preheat the oven to 250F / 120C.
2. Put one oven shelf in the lower quarter of the oven and one in the top quarter.
Get to it
3. Place the wings in a large Ziploc bag.
4. Add the baking powder and salt. Shake the bag to coat the wings evenly.
5. Line the tray with foil.
6. Spray the rack on the baking tray with oil.
7. Place the wings skin side up on the rack (ok if snug, they shrink).
8. Bake on the lower shelf in the oven for 30 minutes.
9. Then move the tray up to the higher shelf and turn the oven up to 425F / 220C.
10. Bake for a further 40 to 50 minutes, rotating the tray halfway through.
The wings do not need to be turned over.
The wings are ready when they are dark golden brown and the skin is very crispy.
11. Whisk together the Sauce ingredients. Keep warm or reheat just prior to using.
12. Toss with Hot Sauce and serve immediately with Ranch Dip and celery sticks.
The Scoop:
The recipe is ridiculously simple, and it’s a genius discovery by the amazing folks over at Cook’s Illustrated who used science to figure out how to make truly crispy wings in the oven. There are 2 unique steps in this recipe that make all the difference are:
1. Tossing the wings in baking powder which draws moisture to the surface of the skin and helps make it crispy. Rest assured you can’t taste the baking powder at all; and
2. Baking the wings at a low temperature first, which melts the fat under the skin (which also means less calories!), then cranking it right up to crisp up the skin.
