Oven-Fried Buffalo Wings
This is a great method to make crispy chicken wings without the fryer! The result is fryer crispness without all the fat. Grab some blue cheese dressing for dipping, and some carrot and celery sticks to cut the heat, and you’ll be party-ready in no time!
INSTRUCTIONS
Preheat oven to 475 degrees F.
Break chicken wings down into wing and drumette if necessary. Pat them dry with paper towels, then place on a sheet pan, and let them air dry at room temperature for no more than 30 minutes (be sure to set a timer so you don't forget about them). This drying process is very important for crispy wings, so don't skip it.
In a zip-top 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, then whisk in Sriracha. Remove wings from oven, toss in a large bowl with the sauce and serve hot.
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