Buffalo Wings
Buffalo wings coat chicken wings in baking powder and roast them at high heat for forty-five minutes, producing a crisp skin without deep-frying. The baking powder raises the skin's pH to accelerate the Maillard reaction and drives out moisture faster, yielding a crunch that rivals the fryer. Straight from the oven, the wings are tossed in a sauce of melted butter and hot sauce - the butter tempers the vinegar-based heat into something that coats the tongue rather than burning it, and a touch of white vinegar at the end sharpens the finish. Blue cheese dipping sauce and celery sticks served alongside provide a cooling, creamy contrast and a crisp palate cleanser between bites.
Adjust Servings
Instructions
- 1
Pat the wings very dry.
- 2
Toss wings with salt, pepper, and baking powder.
- 3
Bake at 200C for 40 minutes, flipping once.
- 4
Melt butter in a pan and mix in hot sauce and vinegar.
- 5
Toss baked wings in the sauce and serve immediately.
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Nutrition (per serving)
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