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Oven-Fried Chicken Wings with Buffalo Sauce
4.2 (303 reviews)
If you don’t deep-fry, can you have chicken wings that are crispy on the outside and moist and tender within? We cooked more than 200 pounds of wings to find out. To get crispy chicken wings without frying, we had to find a way to dry out the skin. Baking powder is our secret weapon; it helps break down the proteins within the skin, as well as aids in browning. After we toss them with baking powder and salt, we start the wings in a low oven—on a wire rack for better air circulation—to fully dry the skin and begin rendering the fat. Then we crank the oven to finish roasting the wings and crisping the skin. A coating of flavorful sauce and these wings are ready to be devoured.
Total Time90
Servings6
659
Caloriesper servingNutrition Information
659
Calories
46 grams
Fat
3 grams
Carbs
53 grams
Protein
Fiber
3 grams
Sugar
Ingredients
- 4 pounds chicken wing, halved at joints, wingtips discarded
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ cup hot sauce
- 4 tablespoons unsalted butter, melted
- 1 tablespoon molasses
Instructions
- 1Note: If you buy chicken wings that are already split, with the tips removed, you will need only 3 1/2 pounds. If you have a keen palate that is highly sensitive to metallic flavors, choose an aluminum-free baking powder. Classic Buffalo sauce is made with Frank’s RedHot Original Cayenne Pepper Sauce.
- 2Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet. Pat wings dry with paper towels and transfer to 1-gallon zipper-lock bag. Combine baking powder and salt, add to bag with wings, seal bag, and toss to evenly coat.
- 3Arrange wings, skin side up, in single layer on prepared wire rack. Bake wings on lower-middle oven rack for 30 minutes. Move wings to upper-middle rack; increase oven temperature to 425 degrees; and roast until wings are golden brown and crispy, 40 to 50 minutes longer, rotating sheet halfway through baking. Remove sheet from oven and let stand for 5 minutes.
- 4Whisk hot sauce, melted butter, and molasses together in large bowl. Transfer wings to bowl with sauce, toss to coat, and serve.