Buffalo chicken wings by
Ingredients
chicken – 3 pounds chicken wings
dairy – ½ cup (1 stick) butter
hot sauce – ½ cup Frank’s RedHot wings buffalo sauce (or other similar wing sauce), ½ teaspoon Tabasco. Frank’s isn’t very spicy so the Tabasco adds some extra heat.
spices – 1 teaspoon cayenne pepper, 1 teaspoon paprika, ½ teaspoon garlic powder
seasoning – 1 to 2 teaspoons salt, ½ teaspoon black pepper
Instructions
To prevent the wings from sitting in fat while they are cooking, you’ll need to put them on top of a wire rack.
Place it on top of the baking sheet so the wings won’t be touching the bottom.
In a large bowl, toss the wings in 1 to 2 teaspoons of salt. This will help wick moisture from the skin while they’re baking, resulting in crispier wings.
Some people swear that adding a teaspoon of baking powder to this mixture creates extra-crispiness. I don’t like the flavor or texture of the wings cooked this way. But it may not bother you, so you may want to give this a try.
Spread the wings out with the skin side up on the wire rack. They can be close together but you don’t want them to be overlapping.
Some people like to start with the wings skin side down, and then flip them over half way through baking.
I find this is extra work and doesn’t result in much difference in the finished product. So I don’t bother.
Mix 1 teaspoon cayenne pepper, 1 teaspoon paprika and 1/2 teaspoon black pepper together in a small bowl.
Sprinkle the seasoning over the top of the wings.
Bake at 400℉ for 45 to 50 minutes, until the skin is golden brown.
This may seem like a high temperature for a long period of time. But chicken wings have a lot of fat in them, so don’t worry about them being over done and dried out.
Remove the wings from the oven.
Place it on top of the baking sheet so the wings won’t be touching the bottom.
In a large bowl, toss the wings in 1 to 2 teaspoons of salt. This will help wick moisture from the skin while they’re baking, resulting in crispier wings.
Some people swear that adding a teaspoon of baking powder to this mixture creates extra-crispiness. I don’t like the flavor or texture of the wings cooked this way. But it may not bother you, so you may want to give this a try.
Spread the wings out with the skin side up on the wire rack. They can be close together but you don’t want them to be overlapping.
Some people like to start with the wings skin side down, and then flip them over half way through baking.
I find this is extra work and doesn’t result in much difference in the finished product. So I don’t bother.
Mix 1 teaspoon cayenne pepper, 1 teaspoon paprika and 1/2 teaspoon black pepper together in a small bowl.
Sprinkle the seasoning over the top of the wings.
Bake at 400℉ for 45 to 50 minutes, until the skin is golden brown.
This may seem like a high temperature for a long period of time. But chicken wings have a lot of fat in them, so don’t worry about them being over done and dried out.
Remove the wings from the oven.