- While this recipe can be used for whole chicken wings, I prefer to cut them into wingettes and drumettes to make them easier to eat. See below for how to cut wings.
You will need 2.15kg / 4.3 lb of whole wings to make 2kg/4lb of wingettes and drumettes, after taking into account the wing tips which are discarded.
2. Baking powder -
Use aluminium free baking powder, if you can find it, the flavour is neutral. If you can't find it, it's totally fine - just be sure to toss the wings well to coat evenly, you do not want thick patches of the baking powder anywhere.
Baking powder is the secret to outrageously crispy baked wings, discovered by Cooks' Illustrated / America's Test Kitchen. DO NOT mistake with baking soda
/bi-carbonate soda - if you use baking soda accidentally, it is inedible.
3. Franks Hot Sauce -
If you are in Australia, you can find Frank's Hot Sauce at Coles and Woolworths in the section where tomato sauce, tabasco etc are. It costs around the same as other hot sauces. If you can't find Franks, then any other hot sauce will do just fine. Even sriracha works - just add 1 tsp of sugar.
4. General notes:
* Salt - only a small amount is required, it's a phenomenon I can't explain but this small amount perfectly seasons 2kg/4lb of wings using this baking method.
* These shrink when baked because the fat under the skin renders out (melts) which is how these become super crisp. So they can be snug on the rack.
* They are JUICY not dry
, despite the long cook time. This is because the first bake at the lower temp barely cooks them, it only melts the fat.
* These bake to a golden brown, not a deep golden brown. You will know they are done because the skin will be lovely and crispy.
The recipe for the wings is from Cook's Illustrated "Meats Book" cookbook. The sauce recipe is my own.
6. To reheat:
Allow to cool, then cover and refrigerate - do not coat with sauce. The skin will wrinkle and soften. Preheat oven to 200C/390F. Spread wings out on tray, skin side up, and bake for 5 to 8 minutes or until the skin puffs up so the wrinkles smooth out and becomes crisp again.
7. Make Ahead:
These stay crispy for as long as the wings are warm, so around 20 – 30 minutes. The skin stays crispy for around 10 – 15 minutes after tossing in the sauce, then after that they start to soften but not go soggy, up to around 30 minutes. If you reheat after tossing in sauce, they go soggy.
8. Comprehensive FAQ is available in the original Truly Crispy Oven Baked Wings
8. Oven Baked Buffalo Wings nutrition for just plain crispy wings (419 cal) and including the hot sauce (476 cal), both assuming 8 servings. Note that the wings have been adjusted to reflect the amount of fat that is rendered out (I measured the fat I poured off the tray :-) ).