I love a buffalo wing or three, and have tried to make them a number of times at home. While the sauce part is easy, it’s getting the wing to the perfect crisp that proved to be hard – until I came across a great tip of using baking powder to crisp the skin up. And it turned out amazing, without the need to deep fry!
Crispy baked buffalo wings (For 3-4)
- 1 kg chicken wings
- 2 heaped teaspoons baking powder
- 1/2 teaspoon salt
For the sauce
- 1/4 cup melted butter
- 1/4 cup hot sauce (or more if you like it spicier – I use Frank’s Original Red Hot Sauce)
- 1/4 teaspoon chilli powder
- 1/2 teaspoon brown sugar
Method
- Preheat the over to 200C. Pat the wings dry with a paper towel.
- In a plastic zip lock bag, combine the baking powder and salt. Put the wings in the bag and seal. Toss around till all the wings are evenly coated.
- Line a baking tray with foil. Lay the wings down (skin side up) and bake on the middle shelf for about 1-1 1/4 hour. The wings are ready when the skin is very crisp and they’re a nice dark golden brown colour.
- Meanwhile, combine all the sauce ingredients in a saucepan and keep warm. When the wings are done, toss them in the sauce till they’re coated well. Serve hot, with blue cheese dip and crunchy vegetables.
She Likes to Cook 