Lip-Smakin Crackin Oven-Fried Baked Buffalo Chicken Wings (Oh Man GOOD!) Recipe

"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."

Original is 4-8 servings

Metric US

I've Tried It

Ingredients

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2 to 4 pounds chicken wings (cut into drumettes and flats)
1 teaspoon baking powder (NOTE! use 1 teaspoon per pound of wings)
1 teaspoon kosher salt (NOTE! use 1 teaspoon per pound of wings)
2 tablespoons unsalted butter (NOTE! 2 tablespoons per pound of wings)

2 tablespoons hot sauce (NOTE! 2 tablespoons Frank's RedHot Sauce per pound of wings)
Blue cheese dressing, for serving
Celery sticks, for serving

Nutritional

Serving Size: 1 (243.6 g)
Calories 265.5
Total Fat - 10.5 g
Saturated Fat - 4.9 g
Cholesterol - 559.6 mg
Sodium - 874 mg
Total Carbohydrate - 0.3 g
Dietary Fiber - 0 g
Sugars - 0 g
Protein - 40.2 g
Calcium - 112.5 mg
Iron - 5.9 mg
Vitamin C - 8.7 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Place aluminum foil in the baking pan, then set a wire rack inside.

Step 2

Carefully dry chicken wings with paper towels very well.

Step 3

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.

Step 4

Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.

Step 5

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.