Crispy Oven Baked Buffalo Chicken Wings
Source: Nagi/RecipeTin Eats/Cook's Illustrated "Meats Book"
For the Wings
4 lb / 2 kg chicken wings , cut into wingettes and drumettes
5 teaspoons baking powder
3/4 teaspoon salt
For the Sauce (whisk together and keep warm or reheat prior to using)
4 T unsalted butter, melted
1/2 cup Frank's Original Red Hot Sauce
1 T brown sugar
1/4 tsp salt
Lay wings on a rack on a rimmed baking tray and let them dry in the fridge overnight. Alternatively, pat them dry with paper towels.
Preheat oven to 250. Put one oven shelf in the lower quarter of the oven and one in the top quarter.
Place wings in a large ziplock bag. Add baking powder and salt. Shake bag to coat the wings evenly.
Line the tray with foil. Spray the rack on the baking tray with oil. Place wings skin side up on the rack (ok if snug, they shrink) Bake on the lower shelf in the oven for 30 minutes.
Move tray up to the higher shelf and turn overn up to 425. Bake another 40-50 minutes, rotating the tray halfway through. The wings do not need to be turned over.
Wings are ready when they are dark golden brown and the skin is very crispy.
Toss with sauce and serve immediately with Blue Cheese Dip.