Who doesn’t love a perfectly crisp and spicy chicken wing? The secret believe it or not is in the cornstarch. Trust me it will bring the juicy and crispy to another next level. Smothered in a great wing sauce (Hot, Medium, Mild, Honey Garlic, BBQ) accompanied with a side of your favorite dipping sauce (Blue Cheese, Ranch, Garlic Aioli) and a cold beer. I stumbled across this recipe years ago and thought I’d share with all you wing connoisseur’s out there. These wings are good baked or can be deep fried to perfection. Prep time is minimal and just remember not to overcook these babies. No one wants a dried out chicken bone.
How to Make Crispy Buffalo Wings
Step 1: Coat raw chicken wings in a mixture of cornstarch and kosher salt – 2 teaspoons of cornstarch and 1/2 teaspoon of kosher salt per pound.
Step 2: Cook coated wings on a baking sheet rack for 30 minutes at 250°F, then 50 minutes at 425°F, Turning the wings and rotating the baking sheet halfway through cooking time.
Step 3: In a bowl coat and toss wings in your sauce of choice and serve! Homemade Buffalo sauce is an easy one.
For the wings:
- 2 tablespoons cornstarch
- 1 1/2 teaspoons kosher salt
- 3 pounds chicken wings
- 1/2 cup butter
- 2 cloves garlic minced
- 1/2 cup Frank’s Red Hot Sauce
To make the wings:
Adjust oven racks so that one rack is in the upper-middle and one is in the lower-middle.
Preheat oven to 250°F.
Set wire rack on a baking sheet lined with foil or parchment paper. Spray wire rack with non-stick spray or brush with oil.
In a large bowl, whisk together cornstarch and kosher salt.
Pat chicken wings dry with paper towels. Add to bowl with cornstarch mixture and toss to coat evenly. Arrange in a single layer on rack in baking sheet. Bake on lower-middle rack for 30 minutes.
Increase oven temperature to 425°F and move baking sheet to upper middle rack. Bake for 25 minutes. Turn wings and rotate rack and bake another 25 minutes more until golden brown.
Meanwhile prepare buffalo sauce. Heat butter in a small saucepan over medium heat. When butter begins to melt, add minced garlic and stir. Cook and stir until butter is fully melted and garlic is fragrant; remove from heat. Whisk in hot sauce until smooth.
When wings are golden brown and crispy, remove them from oven and allow to rest on rack for 5 minutes. Then place wings in a large bowl and pour warm buffalo sauce over; toss to coat evenly. Transfer coated wings to platter and serve with your favorite dipping sauce.
Keep an eye on the wings in the last 25 minutes at 425˚F to be sure that they don’t get too brown for your taste.