Oven-Fried Buffalo Wings
With Super Bowl Sunday coming up my thoughts inevitably turn to the king of all football snacks – buffalo wings. And although I am a sucker for everything deep-fried, it happens to be the one piece of kitchen equipment that I refuse to acquire.
Actually, in college I had a couple of buddies that did invest in a small fry-daddy. It was an awful idea. I came over one day to find my friend using the fryer to heat up a bag of peas. I don’t even think they were breaded! This just serves to illustrate the depravity that owning a deep fryer can reduce someone to.
Anyway, since I don’t have a fryer but I do have a reasonably good convection oven I’ve decided to try out this recipe from Honestly Yum. It basically involves air drying your wings so that there is little to no moisture on them, tossing them in baking powder and salt (which further aids the drying) and then cooking them in a very hot oven.
The result is fryer crispness without all the fat. Toss the crunchy wings in your favorite hot sauce mixture and grab some blue cheese dressing for dipping and you’re ready to go!
- 4 pounds chicken wings
- 1 Tbsp baking powder
- 1 Tbsp kosher salt
- 3/4 cup Sriracha or other hot sauce
- 6 Tbsp unsalted butter
- Preheat oven to 475 degrees.
- Pat chicken wings dry with paper towels.
- Let them dry for 30 minutes on the counter, especially if you just removed them from the fridge.
- In a bag or large bowl toss wings with baking powder and salt.
- Place wings on baking sheets with at least a1/2-inch between pieces on the top rack of the oven.
- Bake for 20 minutes, flip and bake for another 15 minutes or until golden and crisp.
- To prepare the sauce melt butter in a sauce pan, add in Sriracha.
- Remove wings from oven, toss in sauce and serve hot!