Crispy Buffalo Chicken Wings
The secret to a proper wing isn't the sauce; it's the rendering of the fat under the skin. You are looking for a crackling, golden exterior that holds the sauce firm when you take a bite.
Moisture is the enemy of crispiness.
Pat the wings thoroughly with paper towels before seasoning. If they are wet when they hit the oven, they will steam instead of roast.
- heavy baking sheet
- wire cooling rack
- large mixing bowl
- tongs
What goes in.
- 3 lbchicken wing sections, tips removed
- 1 tbspbaking powder (not soda)
- 1 tspkosher salt
- 1/2 cupcayenne pepper hot sauce
- 4 tbspunsalted butter, cubed
The Baking Powder Trick
Tossing the wings in a small amount of baking powder raises the pH level of the skin, breaking down the proteins and allowing it to crisp up rapidly at higher temperatures.
The method.
Preheat the oven to 425°F (220°C).
Place a wire rack inside your baking sheet to allow air circulation underneath the chicken.
Dry and coat the wings.
Pat the wings dry until no moisture remains on the surface. In a large bowl, toss the wings with the baking powder and salt until evenly coated.
Arrange on the rack.
Place the wings on the wire rack in a single layer, ensuring they do not touch.
Roast the wings.
Bake for 40 to 45 minutes, rotating the pan halfway through. Look for the skin to turn a deep, mottled brown.
Prepare the sauce.
While the wings bake, melt the butter into the hot sauce in a small saucepan over low heat. Whisk until emulsified.
Toss and serve.
Remove wings from the oven, place them immediately into the bowl with the sauce, and toss vigorously until every piece is coated.
Other turns to take.
Garlic Buffalo
Add one teaspoon of finely minced garlic or a half-teaspoon of garlic powder to the butter and sauce mixture before tossing.
Extra Heat
Whisk in a quarter-teaspoon of ground habanero powder or a few drops of extract-based hot sauce to the butter mixture.
When it doesn't go to plan.
Use a wire rack. If you place wings directly on a pan, the bottom half will sit in fat and turn soggy.
Do not over-sauce. The wings should be glazed, not swimming in a puddle.
Serve immediately. The longer the wings sit in the sauce, the faster the skin will lose its snap.
The ones that keep coming up.
Can I use baking soda instead of baking powder?
No. Baking soda has a metallic, bitter taste that will ruin the chicken skin.
How do I know when they are done?
The skin should be bronze-colored and feel brittle to the touch. The internal temperature will reach 165°F.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe