Baked Buffalo Chicken Wings
Do floured chicken wings turn crisp in the oven? Sure, if you know a few tricks. These Buffalo chicken wings were double-dredged in flour and baked for 20 minutes.
- 8 chicken wings
- ¾ tablespoon salt
- ½ teaspoon ground black pepper
- ¾ cup full-fat milk
- ½ cup all-purpose flour you may need more
- ¾ cup butter divided
- ¼ cup hot sauce I used Sriracha
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup sugar
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- Wipe the chicken wings with paper towels. Cut each wing into drumette and wingette, and set aside the wingtips for making chicken bone broth.
- Place the wingettes and drumettes in a bowl. Add the salt, pepper and quarter cup of milk. Mix well. Cover the bowl and allow to marinate in the fridge for at least two hours (overnight is better!).
- Preheat the oven to 425F.
- Line a tray with aluminum foil (for easy cleanup) and place a rack above the tray. Spray or brush the rack with oil.
- Place the flour and remaining milk in two shallow bowls.
- Dredge each piece if chicken in flour; shake off the excess. Dip in milk then dredge in flour once more.
- Melt the butter and pour half a cup in a bowl.
- Dip each piece of chicken in the melted butter (this is what will make it crisp in the oven!) and arrange on the prepared rack at least an inch apart. Bake at 425 for 20 minutes.
- Meanwhile make the sauce. Put the remaining melted butter, hot sauce, soy sauce, Worcestershire sauce, lemon juice, garlic powder, onion powder and sugar in a large mixing bowl. Mix well until the sugar is completely dissolved. Taste and make whatever adjustments you feel is necessary. Some people like more tang than sweetness, for instance, while others like their Buffalo chicken wings really hot.
- When the chicken is done, add to the sauce in the bowl. With a spatula, mix until the chicken pieces are completely covered with sauce.
- Serve the Buffalo chicken wings at once.
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