Oven-baked wings with crackly skin, tossed in classic Buffalo sauce.
Prep: 10 min · Cook: 1 hour 15 min · Serves: 4
Ingredients
- 3 pounds chicken wings, split into flats and drumettes
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 cup cayenne pepper hot sauce
- 4 tablespoons unsalted butter, melted
- 1 teaspoon honey (optional)
- Celery sticks and blue cheese or ranch dressing
Instructions
- Heat the oven to 250°F. Set a wire rack on a foil-lined sheet pan.
- Pat the wings very dry with paper towels. Toss with the baking powder, salt and garlic powder.
- Arrange on the rack in a single layer. Bake on the lower rack for 30 minutes.
- Raise the heat to 425°F, move the pan to the upper rack and bake for 40 to 45 minutes, turning once, until deep golden and crisp.
- Whisk the hot sauce, butter and honey in a large bowl.
- Toss the hot wings in the sauce. Serve with celery and dressing.
Tip: Dry wings and baking powder are what make the skin crisp without frying.
