Crispy Buffalo Wings Recipe
These wings are baked to crispy perfection and then tossed in a tangy buffalo sauce.
Ingredients:
- 4 lbs chicken wings, separated at the joint (drumettes and flats)
- 5 teaspoons baking powder
- 3/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup hot sauce (好みの辛さのホットソース (yori docchi no karasa no hotto sosu)) – adjust for your desired spice level
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
Cooking Guide:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Pat the chicken wings dry with paper towels. This helps the baking powder adhere and crisp up the skin.
- In a large bowl, toss the wings with baking powder, salt, pepper, and garlic powder. Make sure they are evenly coated.
- Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece for air circulation. Skin side should be facing up.
- Bake for 30 minutes. Then, flip the wings and bake for another 20-25 minutes, or until golden brown and crispy.
- While the wings are baking, prepare the buffalo sauce. In a saucepan over low heat, whisk together hot sauce, melted butter, and brown sugar. Let it simmer for a few minutes until the sugar dissolves and the sauce is well combined.
- Once the wings are cooked through and crispy, remove them from the oven and toss them immediately in the buffalo sauce. You can use tongs to coat them evenly.
- Serve hot with your favorite dipping sauces like ranch dressing or blue cheese dressing.
Tips:
- For extra crispy wings, bake them at a lower temperature (around 375°F (190°C)) for a longer time (around 45-50 minutes).
- Don’t overcrowd the baking sheet. This will prevent the wings from crisping up properly.
- You can adjust the spice level of the buffalo sauce to your preference. Add more or less hot sauce depending on how hot you like it.
- Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer until crispy again.
- For a smoky flavor, you can add a teaspoon of smoked paprika to the dry rub.
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