TRULY CRISPY OVEN BAKED BUFFALO WINGS
Prep: 15 mins
Cook: 1 hr 10 mins
Total: 1 hr 25 mins
Ingredients :
CRISPY BAKED WINGS
4 pounds / 2kg chicken wings, wingettes & drumettes
5 tbsp baking powder (NOT baking soda / bi-carb soda)
3/4 tbsp salt
SAUCE
4 tbsp (60g) unsalted butter, melted
1/2 cup Frank’s Original Red Hot Sauce (Note 3)
1 tbsp brown sugar
1/4 tsp salt
BLUE CHEESE DIP
1/2 cup crumbled blue cheese, softened (I use gorgonzola)
1/2 cup sour cream
1/4 cup mayonnaise
1 small clove garlic, minced
1 – 3 tbsp milk
2 tbsp lemon juice
1/2 tsp salt
Black Pepper
TO SERVE
Celery sticks
Lots of beer!
Instructions :
CRISPY BAKED WINGS
1)If you have time, you may set the wings on a rack on a rimmed baking sheet and refrigerate them overnight to dry them out. Alternately, use paper towels to pat them dry.
2) Set the oven temperature to 250°F/120°C (all oven types). A shelf for the oven should be placed in each of the upper and bottom thirds.
3) Use foil to line the tray. Spray some oil on the baking sheet’s rack.
4)The wings should be put in a big bowl. Salt and baking powder should be added. To coat wings evenly, thoroughly toss (or shake in a plastic bag).
5) Put the wings on the rack with the skin side up (ok, if snug, they shrink). For 30 minutes, bake on the lowest shelf of the oven.
6)Then, raise the tray to the upper shelf and raise the oven’s temperature to 425°F/220°CUP Bake for a further 40 to 50 minutes, turning the tray once. There is no need to flip the wings over.
7)When the skin is really crispy, and the wings are a deep golden brown, they are finished.
8) Serve immediately with Blue Cheese Dip and celery sticks after tossing with Hot Sauce. They can be offered either plain or with a sauce for dipping or tossing. Wings reheat crisp as well!
SAUCE
1)The Sauce components are combined in a whisk. Reheat briefly or keep warm before using.
BLUE CHEESE DIP
1)Blue cheese and sour cream should be blended until smooth (or to your taste).
2)The other ingredients should be added and thoroughly blended. Use milk to adjust the consistency if necessary.
3) Until needed, keep it in the refrigerator. 15 minutes prior to serving, remove from the refrigerator.