Achieving crispy Buffalo wings without deep frying is possible with this oven-baked method. By using baking powder and a two-temperature baking process, you can enjoy wings that are both healthier and satisfyingly crunchy.
Ingredients:
For the Wings:
- 4 pounds (approximately 2 kg) chicken wings, separated into drumettes and wingettes
- 2 tablespoons baking powder (aluminum-free)
- 1 teaspoon salt
For the Buffalo Sauce:
- 1/2 cup (120 ml) Frank’s RedHot Original Cayenne Pepper Sauce
- 4 tablespoons (1/2 stick or 60 g) unsalted butter, melted
- 1 tablespoon honey or brown sugar (optional, for sweetness)
For Serving:
- Fresh celery sticks
- Blue cheese or ranch dressing
Instructions:
1.Preparation:
Preheat your oven to 250°F (120°C).
Line a baking sheet with aluminum foil and place a wire rack on top. This setup allows air to circulate around the wings, promoting even cooking and crispiness.
2. Dry the Wings:
Pat the chicken wings thoroughly with paper towels to remove excess moisture. Dry wings are essential for achieving a crispy texture.
3. Coat with Baking Powder and Salt:
In a large bowl, combine the baking powder and salt.
Add the dried chicken wings to the bowl and toss until they are evenly coated. The baking powder helps to draw moisture to the surface, facilitating a crispy skin during baking.
4. First Bake (Low Temperature):
Arrange the coated wings in a single layer on the prepared wire rack.
Bake in the preheated oven at 250°F (120°C) for 30 minutes. This low-temperature bake renders the fat and dries out the skin.
5. Second Bake (High Temperature):
After 30 minutes, increase the oven temperature to 425°F (220°C).
Continue baking the wings for an additional 40 to 50 minutes, or until they are golden brown and crispy. Rotate the baking sheet halfway through to ensure even cooking.
6. Prepare the Buffalo Sauce:
While the wings are baking, combine the melted butter and Frank’s RedHot sauce in a bowl.
If you prefer a slightly sweeter sauce, add honey or brown sugar to taste. Whisk until the mixture is smooth and well combined.
7. Toss Wings in Sauce:
Once the wings are done baking, transfer them to a large bowl.
Pour the prepared Buffalo sauce over the wings and toss until they are evenly coated.
8. Serve Immediately:
Arrange the sauced wings on a platter.
Serve with fresh celery sticks and your choice of blue cheese or ranch dressing on the side for dipping.
Tips for Success:
- Use Aluminum-Free Baking Powder: Some baking powders contain aluminum, which can impart a metallic taste. Opt for aluminum-free varieties to avoid this issue.
- Ensure Wings are Dry: Removing as much moisture as possible from the wings before coating them is crucial for achieving crispiness.
- Avoid Overcrowding: Arrange the wings in a single layer with space between each piece to allow for proper air circulation and even cooking.
- Serve Immediately: For the best texture and flavor, serve the wings hot and fresh from the oven.
By following this method, you can enjoy crispy, oven-baked Buffalo wings that rival their deep-fried counterparts. This recipe offers a healthier alternative without compromising on flavor or texture.
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