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.
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon water
2 pounds chicken wingettes and drumettes
¼ cup cup buffalo-style hot sauce (such as Frank’s RedHot)
¼ cup unsalted butter, melted
Blue cheese dressing, for serving
How to Make It
Stir together salt, baking soda, and water in a large bowl. Add chicken, and toss to coat. Place a lightly greased rack inside of a baking sheet lined with aluminum foil. Place chicken on rack, and chill, uncovered, 8 hours or overnight.
Preheat oven to 450°F. Bake chicken in preheated oven until golden brown and crisp, 30 to 35 minutes, flipping after the first 20 minutes.
Meanwhile, stir together hot sauce and butter in a large bowl. Add wings and toss to coat. Serve with blue cheese dressing.
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