The secret to super-crispy baked buffalo chicken wings

You'll never want to hassle with frying them again
Chicken Wings
Photo credit Juliet

Some people will tell you to use baking powder and that does an okay job, but if you want your wings really crispy that's not the way. Plus, most baking powders have aluminum in them and who wants to eat that.

The first thing you must do is make sure your wings are dry. And I mean DRY. Get some paper towels or a dish cloth, wrap each wing one at a time and squeeze. This is key to getting them to brown in the oven.

Now, here's the big secret:  toss wings with enough olive oil (2T usually) to coat each one before putting them in the oven. Of course, you can season them with salt, pepper and garlic powder at the same time.

Then shove 'em in a 400 degree oven. After 25 minutes flip each one over for even browning and continue cooking for another 25 to 30 minutes. You can see I use a rack to let the fat drip down and further encourage that crunch.

When they are crispy and golden brown take them out and toss in a bowl with your favorite spicy buffalo sauce and melted butter (also about 2T). I use about a quarter cup of Frank's Original, soup it up with some Tabasco and then sprinkle in some cayenne pepper. (George likes his chicken spicy!)

That's it. Perfect wings every time and no frying!

Finished wings
Photo credit Juliet
Featured Image Photo Credit: Juliet