Directions
- 1Dry the chicken wings with paper towels.
- 2Transfer chicken wings to a bowl.
- 3Season 2 pounds of chicken wings with 2 teaspoons of kosher salt, 2 teaspoons of cornstarch, and 1 teaspoon of baking powder.
- 4Arrange the seasoned wings on a wire rack set in a tray.
- 5Refrigerate the wings uncovered overnight on the bottom shelf of the fridge to dry out the surface.
- 6The next day, transfer the dried wings to a bowl and toss with 2 tablespoons of neutral oil (like canola or vegetable oil).
- 7Arrange the wings back on the wire rack, ensuring the side with the most skin is facing up and stretching any pulled-back skin on drummettes.
- 8Preheat oven to 450 degrees Fahrenheit, using convection if available.
- 9Bake the wings in the preheated oven for about 20 minutes.
- 10While the wings are baking, melt 4 tablespoons of butter in a skillet over medium-low heat.
- 11Add 3 minced garlic cloves to the melted butter and sweat it out to mellow its flavor, without browning.
- 12Add about 4 tablespoons of Frank's hot sauce to the butter and garlic mixture to create the wing sauce.
- 13After 20 minutes, remove the wings from the oven and flip them over to crisp both sides.
- 14Return the wings to the oven and cook for another 15 to 30 minutes, or until really nice and crispy all over.
- 15Once cooked, remove the crispy wings from the oven and transfer them to a bowl.
- 16Toss the wings thoroughly in the prepared buffalo sauce.
- 17Serve the buffalo wings with classic accompaniments like celery and blue cheese.
Ingredients
- 2 lbs air-chilled chicken wings
- 2 tsp kosher salt
- 2 tsp cornstarch
- 1 tsp baking powder
- 2 tbsp neutral oil (like canola or vegetable oil)
- 3 cloves garlic
- 4 tbsp butter
- 4 tbsp Frank's hot sauce
- celery
- blue cheese
Equipment
bowlpaper towelswire racktrayskilletoven
Tips
- For best results, use air-chilled chicken wings.
- Dry the chicken skin as much as possible with paper towels.
- Do not let the chicken skin dry for more than overnight, as it can become leathery.
- Arrange wings with the side with the most skin facing up for maximum crispness.
- Stretch drummet skin to cover the meat to protect it and maximize crisp.
- For the sauce, use regular Frank's Hot Sauce and combine with butter, as Frank's buffalo sauce has a fake butter flavor.
- The salt helps dissolve muscle proteins, preventing the chicken from drying out during the longer oven cooking time.
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