Name: Oven-Fried Chicken Wings with Buffalo Sauce
Total time: 1 h 30 min
Ingredients: 4 pounds chicken wings, halved at joints, wingtips discarded; 1 tablespoon baking powder; ¾ teaspoon salt; ½ cup hot sauce; 4 tablespoons unsalted butter, melted; 1 tablespoon molasses

Why This Recipe Works

To get crispy chicken wings without frying, we had to find a way to dry out the skin. Baking powder is our secret weapon; it helps break down the proteins within the skin, as well as aids in browning. After we toss them with baking powder and salt, we start the wings in a low oven—on a wire rack for better air circulation—to fully dry the skin and begin rendering the fat. Then we crank the oven to finish roasting the wings and crisping the skin. A coating of flavorful sauce and these wings are ready to be devoured.

Before You Begin

If you buy chicken wings that are already split, with the tips removed, you will need only 3 1/2 pounds. If you have a keen palate that is highly sensitive to metallic flavors, choose an aluminum-free baking powder. Classic Buffalo sauce is made with Frank’s RedHot Original Cayenne Pepper Sauce.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet. Pat wings dry with paper towels and transfer to 1-gallon zipper-lock bag. Combine baking powder and salt, add to bag with wings, seal bag, and toss to evenly coat.

Arrange wings, skin side up, in single layer on prepared wire rack. Bake wings on lower-middle oven rack for 30 minutes. Move wings to upper-middle rack; increase oven temperature to 425 degrees; and roast until wings are golden brown and crispy, 40 to 50 minutes longer, rotating sheet halfway through baking. Remove sheet from oven and let stand for 5 minutes.

Whisk hot sauce, melted butter, and molasses together in large bowl. Transfer wings to bowl with sauce, toss to coat, and serve.