Oven-Fried Buffalo Wings

40 mins
Serves 1
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Directions

  1. 1Dry the chicken skin with some paper towels.
  2. 2Dry the chicken skin with some paper towels.
  3. 3Dry the chicken skin with some paper towels.
  4. 4Transfer the chicken wings to a bowl and season them.
  5. 5Transfer the chicken wings to a bowl and season them.
  6. 6Transfer the chicken wings to a bowl and season them.
  7. 7For every pound of chicken wings, add 1 teaspoon of kosher salt, 2 teaspoons of corn starch, and baking powder.
  8. 8For every pound of chicken wings, add 1 teaspoon of kosher salt, 2 teaspoons of corn starch, and baking powder.
  9. 9For every pound of chicken wings, add 1 teaspoon of kosher salt, 2 teaspoons of corn starch, and baking powder.
  10. 10Take a tray with a wire rack and let the wings rest in the fridge, uncovered, overnight.
  11. 11Take a tray with a wire rack and let the wings rest in the fridge, uncovered, overnight.
  12. 12Take a tray with a wire rack and let the wings rest in the fridge, uncovered, overnight.
  13. 13The next day, transfer the wings to a bowl and toss them with a little bit of oil.
  14. 14The next day, transfer the wings to a bowl and toss them with a little bit of oil.
  15. 15The next day, transfer the wings to a bowl and toss them with a little bit of oil.
  16. 16Arrange the wings on the wire rack with the side containing the most skin facing up.
  17. 17Arrange the wings on the wire rack with the side containing the most skin facing up.
  18. 18Arrange the wings on the wire rack with the side containing the most skin facing up.
  19. 19Place the chicken wings in a 450-degree oven, set on convection if available, for about 20 minutes.
  20. 20Place the chicken wings in a 450-degree oven, set on convection if available, for about 20 minutes.
  21. 21Place the chicken wings in a 450-degree oven, set on convection if available, for about 20 minutes.
  22. 22While the chicken is in the oven, make the sauce by melting 4 tablespoons of butter over moderate heat.
  23. 23While the chicken is in the oven, make the sauce by melting 4 tablespoons of butter over moderate heat.
  24. 24While the chicken is in the oven, make the sauce by melting 4 tablespoons of butter over moderate heat.
  25. 25Add a little bit of garlic to infuse into the butter.
  26. 26Add a little bit of garlic to infuse into the butter.
  27. 27Add a little bit of garlic to infuse into the butter.
  28. 28Add an equal part of hot sauce to the butter.
  29. 29Add an equal part of hot sauce to the butter.
  30. 30Add an equal part of hot sauce to the butter.
  31. 31Take the chicken out of the oven, flip the wings over to crisp both sides, and put them back in the oven for another 20 minutes.
  32. 32Take the chicken out of the oven, flip the wings over to crisp both sides, and put them back in the oven for another 20 minutes.
  33. 33Take the chicken out of the oven, flip the wings over to crisp both sides, and put them back in the oven for another 20 minutes.
  34. 34Once the chicken is done, add the sauce and give it a thorough toss.
  35. 35Once the chicken is done, add the sauce and give it a thorough toss.
  36. 36Once the chicken is done, add the sauce and give it a thorough toss.
  37. 37Serve with classic accompaniments like celery and blue cheese.
  38. 38Serve with classic accompaniments like celery and blue cheese.
  39. 39Serve with classic accompaniments like celery and blue cheese.

Ingredients

  • chicken wings
  • chicken wings
  • chicken wings
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 2 tsp corn starch
  • 2 tsp corn starch
  • 2 tsp corn starch
  • baking powder
  • baking powder
  • baking powder
  • oil
  • oil
  • oil
  • 4 tbsp butter
  • 4 tbsp butter
  • 4 tbsp butter
  • garlic
  • garlic
  • garlic
  • hot sauce
  • hot sauce
  • hot sauce
  • celery
  • celery
  • celery
  • blue cheese
  • blue cheese
  • blue cheese

Equipment

paper towelsbowltraywire rackfridgeoven

Tips

  • For every pound of chicken wings, use one teaspoon of kosher salt and two teaspoons of corn starch.
  • Baking powder is the secret ingredient for crisp texture as it bubbles up and hardens in the oven.
  • Rest the seasoned wings in the fridge, uncovered, overnight.
  • Toss the wings with a little bit of oil before baking to help the surface fry.
  • Arrange the wings with the side with the most skin facing up.
  • If you have a convection oven, use it for best results.
  • Flip the wings halfway through baking to crisp both sides.