dinner
Oven-Fried Chicken Wings with Buffalo Sauce
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.
🍽️
Yield
4, Serves 4 to 6
Scale Recipe
- pounds chicken wings , halved at joints, wingtips discarded4
- baking powder1 tablespoon
- salt¾ teaspoon
- hot sauce½ cup
- unsalted butter , melted4 tablespoons
- molasses1 tablespoon
Instructions
1
Adjust 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.
2
Arrange 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.
3
Whisk hot sauce, melted butter, and molasses together in large bowl. Transfer wings to bowl with sauce, toss to coat, and serve.
Baking Notes
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