Here’s a big shout out from the genius–that’s me–because guess who forgot to post these crispy buffalo chicken wings before the Super Bowl? Mmm hmmm…you know who did it.
I walked around here all last week with the worst blogger’s block I’ve ever had. Totally stumped, bumbling around trying to think of something and I had this awesome recipe right under my nose, already done, and I totally overlooked it.
Just call me Johnny on the Spot.
But all we can do is pick ourselves up, recognize my lack of mental fortitude and move forward. Pretend it’s yesterday.
My crew loves wings. I’ve been buying them frozen and just baking them up and adding sauce until now but I wanted to try my friend Nagi’s baked version (you can find it on Recipe Tin Eats, here) and they were fantastic! They are a little work, that’s true–but good things are worth it sometimes.
I bought my wings and hacked and whacked on them until I got them broken down–each into two pieces and I removed the tips of the wings so they wouldn’t burn. You’ll have to do the same when you buy yours so if you’re squeamish, that part may not be too awesome.
For the best results, make sure your chicken is very dry before you put them in the oven and elevate them up off the cookie sheet (see my instructions).
Once they bake, douse them in a little of your favorite buffalo sauce (for us that’s Frank’s) and you’re all done. And maybe…just maybe…you’ll actually make yours and share them with the people you care about on time. 😉
The perfect game day appetizer or dinner treat, get the skin on these crispy buffalo chicken wings perfectly crunchy with my simple trick. (Find out what it is!)
- 2 pounds of chicken wings (about 10-15 or so wings cut up)
- 2 tablespoons baking powder
- 1 teaspoon salt
- a bottle of Frank's buffalo sauce
Preheat the oven to 250 degrees.
While the oven heats, make sure you have your chicken wings cut up and remove the tips and discard or save them to make chicken broth with later.
Dry the chicken parts really well with paper towels.
Mix the baking powder and salt together in a big zip top bag.
Toss the chicken in the mix and lay them skin side up on a foil-lined rimmed cookie sheet topped with a greased cooling rack so you can get the chicken up and air can circulate under it.
Place them in the oven and bake on the lowest shelf for 30 minutes.
Then raise the oven to 425 and move them to the top rack.
Bake 40 to 50 minutes more until they are crispy and golden brown.
Toss them with the buffalo sauce when they come out of the oven. Serve warm.