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baked chicken wing flats and drumettes with crisp skin under a thin orange-red Buffalo sauce coating on an ordinary plate, with no creamy dip, celery or garnish
Melissa Hart

Baked Buffalo Wings

A short uncovered refrigerator rest dries the baking-powder coating before these Buffalo wings get their two-temperature oven cook. The low first stage helps the skin dry while the hotter finish browns it. Keep the sauce warm and thin. Toss only after the wings are fully cooked, then serve promptly so the butter and hot sauce coat the crisp ridges instead of soaking into a pile that sits covered on the counter.
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Prep Time 2 hours 15 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp aluminum-free baking powder not baking soda
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for rack
  • 1/3 cup cayenne hot sauce
  • 2 tbsp unsalted butter
  • 1 tsp honey

Method
 

  1. Pat wings very dry and toss with baking powder, salt and pepper. Arrange on a rack over a rimmed pan and refrigerate uncovered for 2 hours; this drying time is included in prep time.
  2. Heat the oven to 250°F. Transfer wings to a lightly oiled oven-safe rack over a foil-lined rimmed sheet pan and bake for 25 minutes.
  3. Increase the oven to 425°F and bake for 40 to 50 minutes more, turning halfway, until deeply golden and at least 165°F in the thickest meat.
  4. Warm hot sauce, butter and honey in a small saucepan over low heat until the butter melts, then whisk smooth.
  5. Toss hot wings with the sauce just until coated and serve immediately as 4 appetizer portions.