Baked Buffalo Wings
Incredibly crispy skin and wonderfully moist chicken.
My husband and I are wing lovers, and we both agree that these are likely the best wings we have ever had. However, you have to follow the adjustments posted by other reviewers to assure that they come out crispy.
Here are the changes I made for the perfect crispy, delicious wings:
Make sure to pat your wings dry with a paper towel.
Coat in the flour mixture ( I increased the amount of seasoning and added some turmeric and paprika as well).
Place on baking trays and let them sit in the fridge for at least one hour (I let them sit for almost 2 hours).
Preheat oven to 425 or 450 (depending on just how crispy you like your wings)and bake for 25 minutes.
Take them out and flip them over.
Turn heat down to 400 and bake for another 20 minutes.
Remove from oven, let cool slightly, and then dip the fully cooked wings in the sauce.
Return them to the hot pan and let them sit for a couple of minutes to absorb some of the sauce.
I always have sauce left over, so I pour it into a bowl and use it for dipping.
Watch them closely as you are cooking, so that you can lower the heat if they start to char too much. My husband and I like the skin very crispy and a little charred.
I served this up with a salad and some fresh garlic green beans. So good! Just made these today for the second time and looking forward to the leftovers.
19 users found this review helpful
Jul. 4, 2013