Buffalo Wings by Staci Page

Oven-Baked Crispy Buffalo Chicken Wings

Ingredients

• 2 lbs chicken wings
• 2 tsp baking powder
• 2 tsp Diamond kosher salt (or 1 tsp Morton kosher salt)
• 4 TBS unsalted butter
• 4 TBS Frank's RedHot Sauce
• 1 tsp unsulphured molasses

Blue cheese dressing

Celery sticks

Directions

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Spray a small amount of oil on the rack to prevent sticking. Dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt. Toss until coated. Put wings on the rack, leaving a little space between each. Repeat with remaining 2 batches of wings. To dry out the skin, place the baking sheet with uncovered wings in the refrigerator for 24 hours. Preheat oven to 450°F. Add chicken wings and bake for 20 minutes. Flip wings over. Bake another 15-30 minutes more, until crispy.

For the sauce, combine butter, Frank’s hot sauce and molasses in a small saucepan and cook over medium heat, whisking until combined.

Transfer wings to a large bowl, add sauce, and toss to thoroughly coat. Serve with blue cheese dressing and celery sticks–the colder the better.

*Taste improves with a Buffalo Bills t-shirt!