Buffalo Wings
Quick answer
- Total time
- 60 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Oven-baked rather than deep-fried, these wings get their crackly skin from a thin dusting of baking powder mixed with the salt and pepper.
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Melted butter softens the vinegary bite of the hot sauce so it clings to the skin, and a splash of white vinegar sharpens the finish. Golden skin can hide underdone meat, so the wings stay in until the thickest part reaches 74°C away from the bone.
Ingredients
Instructions
- 1
Pat 1kg chicken wings dry with paper towels, pressing into the joints and skin folds.
If any wet spots remain, blot them again so the oven heat crisps the skin instead of steaming it.
- 2
Mix 1 teaspoon salt, 0.5 teaspoon black pepper, and 1 teaspoon baking powder in a bowl.
Toss the wings until every piece has a thin, even coating with no white clumps left on the skin.
- 3
Preheat the oven fully to 200C and arrange the wings on a rack without overlapping.
Leave space between pieces so hot air can move around them, then bake for 20 minutes to start rendering the fat.
- 4
Turn the wings and bake for another 20 to 25 minutes.
The skin should be deep golden and crisp. Check the thickest flesh with a food thermometer, avoiding the bone, and remove only when it reaches at least 74C (165F). Continue baking if needed.
- 5
Melt 40g butter in a pan over low heat.
When the foam settles, add 80ml hot sauce and 1 teaspoon white vinegar, then stir for about 30 seconds without boiling so the sauce stays smooth.
- 6
Place the hot baked wings in a large bowl, pour over the sauce, toss quickly, and serve immediately.
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