The Best Oven-Fried Buffalo Wings | Kenji's Cooking Show

chicken wings

🥗Healthier: baked chicken wings

💰Cheaper: chicken drumsticks

Baked wings are lower in fat, while drumsticks are often cheaper.

hot sauce

🥗Healthier: low-sodium hot sauce

💰Cheaper: generic hot sauce

Low-sodium options are better for heart health.

Start with air-chilled chicken wings, which are better than water-chilled wings for crispiness.

Dry the chicken wings thoroughly with paper towels to remove moisture.

Transfer the wings to a bowl and season with 2 teaspoons of kosher salt, 2 teaspoons of cornstarch, and 1 tablespoon of baking powder.

Mix the seasonings with the wings until evenly coated.

Place the seasoned wings on a wire rack over a tray and refrigerate uncovered overnight to dry out the skin.

The next day, remove the wings from the fridge; they should look dry and slightly crusty.

Transfer the wings back to a bowl and toss them with 2 tablespoons of neutral oil to enhance crispiness.

Arrange the wings on the wire rack with the skin side facing up, ensuring the skin covers the meat completely.

Preheat the oven to 450 degrees Fahrenheit on convection setting.

Place the wings in the oven and bake for about 20 minutes.

While the wings are baking, prepare the buffalo sauce by melting 4 tablespoons of butter in a skillet and adding 3 cloves of minced garlic.

Add Frank's hot sauce (or similar) to the melted butter and garlic to create the sauce.

Cooking Techniques

Equipment Needed

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Dietary

Allergens