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Baked Buffalo Wings

Reviewed: Jan. 10, 2013
Just made these and they came out very crispy. The important thing is to place them on a cookie rack in your baking sheet, not on the sheet itself. That way they won't be sitting in their own drippings and it makes them easier to remove without tearing the meat off the wings since there is less surface area for them to stick to. As others suggested I sauced them at the very end. This is probably the closest you're going to get to a crispy fried wing without actually frying it. I could taste the flour a little bit, but the sauce pretty much masks it.
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