Back when I used to dance, every year after my year end recital we would go out for dessert and coffee. Now, most children would probably order a slice of chocolate cake or an ice cream sundae or something like that, but not me. Usually I ended up getting a big ol’ plate of hot wings. Ya, weird kid, I know, but I love hot wings!
I had my family over to watch the Grey Cup this past weekend and while I am not a huge sports fan, I do take my Grey Cup snacks pretty seriously. Hot wings are pretty classic sports watching fare, but I didn’t want to just make run of the mill, throw in the oven wings. That’s just not how I roll. I had always thought that hot wings had to be fried to be really good, but I am here to tell you that that isn’t true. I followed the Serious Eats method for making oven baked wings and they turned out incredibly well. Crispy, spicy, finger licking good.
Oven Baked Buffalo Wings
Recipe Courtesy of Serious Eats
- 4 pounds chicken wings, cut into drumettes and flats
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1/2 cup unsalted butter
- 1 cup Frank’s Red Hot Sauce
- Blue cheese dress
- Celery and carrots
- Line a baking sheet with aluminium foil and set rack inside.
- Dry off the chicken wings with a paper towel.
- Put 1/3 of the wings in a large bowel. Sprinkle with 1 teaspoon of salt and 1 teaspoon of baking powder. Toss to coat thoroughly. Put the wings on the rack leaving a little bit of space between each wing. Repeat process with remaining wings, 1/3 at a time.
- Place the baking sheet in the refrigerator, allowing the wings to rest for between 10 and 18 hours. This process helps dry the wings out and will make the wings nice and crispy when you bake them.
- Put oven rack in an upper-middle position and heat oven to 450°.
- Cook wings for 20 minutes, flip and then cook for another 20-25 minutes until they are golden brown and crispy.
- While the wings are cooking, whisk together the butter and Frank’s Red Hot Sauce over medium heat.
- Once the wings are cooked, toss the wings with the hot sauce mixture. Serve with blue cheese dip, some carrot sticks, celery and enjoy the fact you aren’t eating deep fried wings!
I made about 3 pounds of wings and they were wolfed down in about 5 minutes flat. The wings were super crispy and the Frank’s Red Hot Sauce made for a classic, perfectly spicy Buffalo wing. They were a huge success and I would absolutely make them again. No question. In fact they are already pencilled in for the Super Bowl menu. If that’s not a good reason to watch football, I don’t know what is.