Crispy Buffalo Chicken Wings

You do not need a deep fryer for crackling wings. A baking-powder toss and a hot oven crisp the skin, then a quick buffalo toss finishes the job.

Ingredients

• 2 lb chicken wings, split into flats and drumettes
• 1 tbsp baking powder (aluminum-free)
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 cup hot sauce
• 3 tbsp butter, melted

Instructions

1. Pat the wings very dry and toss with the baking powder, salt, and garlic powder.
2. Arrange on a rack over a sheet pan.
3. Bake at 425°F for 40–45 minutes, flipping once, until deeply crisp.
4. Whisk the hot sauce and melted butter, then toss the wings to coat.

Tips

The baking-powder trick is what makes oven wings crackling-crisp. Serve with celery and blue cheese.

Related: cooked with Roasting · learn about Chicken Wings · find pasture-raised poultry direct from a farm.