Oven-Fried Buffalo Wings

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🥘 Ingredients

  • Frank's RedHot Sauce
    2 tbsp
  • baking powder
    1 tsp
  • blue cheese dressing
  • celery sticks
  • chicken wings (cut into drumettes and flats)
    1-4 pounds
  • kosher salt
    1 tsp
  • unsalted butter
    2 tbsp

🍳 Cookware

  • oven
  1. 1
    Line a rimmed baking sheet with aluminum foil and set a wire rack inside.
  2. 2
    Carefully dry chicken wings (cut into drumettes and flats) with paper towels.
    chicken wings (cut into drumettes and flats): 1-4 pounds
  3. 3
    In a large bowl, combine wings with baking powder and kosher salt per pound of chicken wings and toss until thoroughly and evenly coated.
    baking powder: 1 tsp, kosher salt: 1 tsp
  4. 4
    Place on rack, leaving a slight space between each wing.
  5. 5
    Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
  6. 6
    Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C).
  7. 7
    Add chicken wings and cook for ⏱️ 20 minutes .
  8. 8
    Flip wings and continue to cook until crisp and golden brown, ⏱️ 15-30 minutes longer, flipping a few more times towards the end.
  9. 9
    Meanwhile, combine unsalted butter and Frank's RedHot Sauce per pound of chicken wings in a small saucepan and cook over medium heat, whisking until combined.
    unsalted butter: 2 tbsp, Frank's RedHot Sauce: 2 tbsp
  10. 10
    Transfer wings to a large bowl, add sauce, and toss to thoroughly coat.
  11. 11
    Serve wings immediately with blue cheese dressing and celery sticks (for serving).
    blue cheese dressing, celery sticks