September 03, 2018
Poultry, Chicken, Appetizers,
North American, Cooking For A Crowd, Entertaining, Father's Day, Game/Sports Day, New Years, Oven Bake, Gluten-Free, No Eggs, Wings, Spicy more
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"The secret to baked wings that taste just like real deal deep-fried Buffalo wings? Some baking powder and air-drying overnight. Air-drying the wings overnight helps them crisp up faster when you bake them, which makes for juicier meat.
Baking powder adds surface area to the chicken wings, intensifying their crunch. NOTE! each ingredient is for 1 pound of wings."
Place aluminum foil in the baking pan, then set a wire rack inside.
Carefully dry chicken wings with paper towels very well.
In a large bowl, combine wings with baking powder and salt, then toss until thoroughly and evenly coated. Place coated wings on rack, leaving a slight space between each wing.
Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
When your ready to bake the wings: Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.
Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined.
Transfer wings to a large bowl, add sauce, and toss to thoroughly coat. Serve wings immediately with blue cheese dressing and celery sticks.
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