Baked Chicken Wings
Adapted from J. Kenji Lopez-Alt from SeriousEats https://www.seriouseats.com/the-best-buffalo-wings-oven-fried-wings-recipe
- 0.5 kilograms chicken wings
- 1 teaspoon baking powder
- 1 teaspoon corn starch (substitute with 3x the amount flour)
- 1 teaspoon salt (quantity assumes coarse salt, if using fine salt then half the amount)
- 2 tablespoons Frank's RedHot sauce (substitute for any vinegary hot sauce (e.g., tabasco))
- 2 tablespoons Butter (unsalted)
- Chicken
Dry chicken with paper towels
One by one, take each wing and identify where the drumette meets the flat. Examine this area for the joint, which is a slightly raised and flexible area separating the two parts of the wing.
Make an incision through each joint to separate the drumette from the flat.
- Marinade
Combine baking powder, corn starch and salt
Thoroughly mix with chicken (easy to do by adding together in a large ziplock bag, closing it and throwing it about)
- Bonus step
Place chicken on wire rack and leave to dry out in fridge for 8-24 hours (will result in a crispier texture)
- Bake chicken
Place wire rack on middle or upper shelf of the oven and add chicken
Make sure to tightly wrap the oven tray below to catch drippings
Bake at 230 C for 40 minutes or until golden brown, flipping occasionally
- Make sauce
Begin to prepare the sauce about 2-5 minutes before taking the chicken out the oven
Add hot sauce to a saucepan, raise heat to medium and wait until the sauce starts to bubble
Lower heat to low and add 1 tablespoon at a times, stirring constantly to fully incorporate each batch before adding the next
Once all butter is incorporated, turn off the heat because the buffalo sauce is ready
- Sauce chicken
Remove chicken from oven and add to large mixing bowl
Pour buffalo sauce over chicken and toss until fully incorporated
Ready to serve