There have been times in our lives when we tried to resist the pull of Buffalo wings. Take ‘em or leave ‘em, we’d say. But one bite of crispy, spicy, buttery chicken and we’re instantly hooked. How is it we’re not making these on the regular? Well, frying, for one. Classic Buffalo wings are typically deep fried, then tossed in a finger-licking potion of butter and hot sauce. But we found if you toss the wings in a mixture of salt and baking soda, let them air-chill in the fridge overnight before baking—that’s right, baking—they’re as crispy and intoxicating as the real deal. Psst: this trick helps to crisp up roast chicken skin too.