Super Crispy Buffalo Chicken Wings

Super Crispy Buffalo Chicken Wings

The secret to these super-crispy chicken wings is to toss them in a bit of baking powder and salt, which helps to extract the moisture from the skin as they bake. 

4 pounds chicken wings, split into wings and drumettes
2 tablespoons baking powder, aluminum free (no metallic aftertaste)
¾ teaspoon salt
Buffalo Sauce (see recipe below)
Buttermilk Blue Cheese Dipping Sauce
Celery Sticks

Place a wire rack on a baking sheet and lay the wings on top. Use a paper towel to pat them dry and refrigerate for at least one hour, or overnight.

Preheat oven to 250 degrees.

Place one oven rack in the lower quarter of the oven, and one in the top quarter. Line a baking sheet with aluminum foil. Place a wire rack over the sheet and coat with cooking spray or brush with oil to prevent the wings from sticking.

Remove wings from refrigerator and place in a large plastic zip bag. In a small bowl, whisk the baking powder and salt until combined. Sprinkle over the chicken wings, seal the bag and shake until the wings are evenly coated.

Shake any excess powder from the wing and place them on the rack, skin side up, touching if needed as the wings will shrink while they bake. Place the sheet on the lower oven rack and bake at 250 degrees for 35 minutes.

Increase oven temp to 425 degrees and move baking sheet to top rack. Bake for 50 to 60 minutes, rotating the tray after 30 minutes. The wings are ready when they are golden brown and the skin is crispy. Scrape a fork across the top to test for crispness and continue baking if needed until crisp.

Remove from oven and transfer the wings to a large bowl. Pour half of the buffalo sauce over the wings and toss until evenly coated. Add more sauce as desired, toss to combine and serve any remaining sauce on the side. Serve with celery sticks and Buttermilk Blue Cheese Dipping Sauce.

Buffalo Sauce:
2/3 cup Frank’s RedHot pepper sauce (not the buffalo sauce)
½ cup (1 stick) unsalted butter, chilled and cut into small pieces
1 ½ tablespoons white vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
1/8 teaspoon garlic powder
½ teaspoon salt

In a small saucepan over medium heat, combine all ingredients and bring to a simmer, whisking constantly. When the liquid begins to boil vigorously, remove from heat, stir and set aside until ready to use.

May be made up to 3 days in advance and refrigerated. Reheat sauce on stove top or in microwave before serving.

Sarah’s Tip: Using unsalted butter will allow you to keep the sauce from being too salty.