Amazingly Crispy Buffalo Wings

Amazingly Crispy Buffalo Wings

Recipe by Laura OlsonCourse: AppetizerDifficulty: Easy
Servings

20

wings
Prep time

30

minutes
Cooking time

1

hour 

15

minutes

I LOVE WINGS. And I love ’em crispy but not necessarily deep fried. The secret is baking powder, and they come out of the oven crispy and tasty every time!

Ingredients

  • Wings
  • 1 lb whole chicken wings

  • 2 Tbsp baking powder

  • 1 Tbsp garlic powder

  • 1 Tbsp cayenne pepper

  • salt and pepper to taste

  • Buffalo Sauce
  • 4 Tbsp (1/2 stick) butter

  • 1 C Franks Red Hot sauce

  • 1 1/2 Tbsp Worcestershire sauce

Directions

  • Wings
  • Prep: Separate the chicken wings from the drummie by cutting the joint with a knife or strong kitchen shears. Pat dry, and put the cut wings into a Ziploc bag.
  • Combine the baking powder (NOT baking soda!), garlic powder, cayenne pepper and salt & pepper. Mix, and add to the bag with the chicken. Seal and shake well, ensuring each chicken piece is coated. Refrigerate for about 30 minutes.
  • Preheat oven to 250 degrees. Prepare a baking sheet by lining with aluminum foil. Put a wire baking rack on the pan, and spray the rack and pan with cooking spray.
  • Place the wings skin side up on the rack. Bake at 250 degrees for 30 minutes, turning the wings skin side down after 20 minutes.
  • Turn the oven up to 425 degrees. Bake the wings for 20 minutes, then turn wings over skin side up and bake 20 minutes more until skin is crispy.
  • Buffalo Sauce
  • While chicken is cooking prepare the sauce. Melt the butter in a saucepan on the stove. Add the Franks Red Hot Sauce and Worcestershire sauce. Heat over medium heat until sauce is well combined. Keep warm on low heat.
  • When chicken is done, transfer to a serving dish. Pour sauce over wings and save some to dip on the side. Serve with celery and blue cheese dressing. Enjoy!

Notes

  • Be sure to use baking powder (not baking soda) to get crispy skin.
  • Little known fact … buffalo wings were first introduced in 1964 when a restauranteur in Buffalo, New York used leftover chicken pieces and added hot sauce to make a late night snack to feed her hungry son and his friends. Google it … it’s good history!