Baked Buffalo Wings
While the original recipe is not perfect, it doesn't take a whole lot of alterations to make it absolutely incredible! I dried my wings well, floured them, and left them in the fridge on a cooling rack for 1.5 hours. I then proceeded to bake them on the cooling rack on top of an aluminum foil covered tray at 415 for 25 minutes. Took them out, drained excess juice from the tray, dipped them in sauce, flipped them, and baked another 25 minutes.
I took them out AGAIN, brushed the tops with sauce, and broiled them on high for 3 minutes on each side, brushing once more after flipping. The result was crispy, flavorful skin, and tender, juicy meat that slides right off the bone! What I did obviously took a little more effort, but was well worth it. I will undoubtably be making these again, thanks!
3 users found this review helpful
May 31, 2014