Ingredients
Equipment
Method
Step 1: Prep Your Wings
- Start by patting your chicken wings dry with paper towels. Remove the flats and wingtips if you prefer, keeping the meaty drumettes and flat sections. In a large bowl, toss the wings with the baking powder until evenly coated to help the skin get crispy.
Step 2: Bake to Perfection
- Set a wire rack on top of a baking sheet and arrange the wings in a single layer without touching. Bake in a preheated oven at 250°F (120°C) for 30 minutes to render the fat under the skin.
- Increase oven temperature to 425°F (220°C) and bake for an additional 40-50 minutes, flipping the wings halfway through until the skin is golden and crispy.
Step 3: Toss in Buffalo Sauce
- While the wings bake, warm the buttermilk and mix it with your favorite hot sauce to make a tangy buffalo sauce. Toss the baked wings gently in this sauce until evenly coated and glistening.
Step 4: Serve with the Classics
- Plate the wings with crunchy celery sticks and a side of creamy blue cheese dressing for dipping to balance the heat.
Notes
- Pat wings dry thoroughly and use baking powder (not baking soda) for maximum crispiness.
- Toss wings in sauce just before serving to keep skin crispy.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to retain crispiness.