This simple buffalo wings recipe is tangy and crispy and addictive. These are without a doubt the best buffalo wings you’ll ever eat. Plus, there's no frying required.
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Serves
4
FOR THE WINGS:
Baking Powder
Salt
Cornflour
Chicken Wing
FOR THE SAUCE:
Frank's Red Hot Sauce
Unsalted Butter
Serves
4
FOR THE WINGS:
Baking Powder
Salt
Cornflour
Chicken Wing
FOR THE SAUCE:
Frank's Red Hot Sauce
Unsalted Butter
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Step 1.
Add the baking powder, salt, and cornflour into a bowl, mix well. Pat the wings dry and toss them into the mixture, until everything is evenly coated. Place the wings onto an oiled wire rack in one even layer and let it dry out for 45 mins-1 hour minimum, or overnight in the fridge until dry. If you don’t have a wire rack, place them onto a parchment lined baking tray in one layer.
Step 2.
Once the wings are dried, preheat the oven to 220°C. Bake the wings, 30-40 mins, until golden and crispy – the skin should have puffed up and bubbled in places.
Step 3.
Meanwhile, add half of the butter into a saucepan. Place onto medium heat and let melt. Cook, stirring constantly until the solids have turned brown, 4-6 mins – it should smell nutty. Remove from the heat and whisk in the hot sauce and remaining butter.
Step 4.
Toss the wings and sauce together before serving.
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