I’m a huge fan of chicken wings and I don’t really know anyone who isn’t. I think eating wings satisfies some sort of primal urge we have to rip meat off bones. I truly believe eating wings brings people together. There’s just no way to be civilized when eating wings. Well, I guess you could break out the knife and fork, but the truth is, if you’re down with eating wings with someone, it means you’re cool with being your real self. And my real self has sauce all up on my face, dirty hands and of course, a big smile for whoever I’m eating wings with.
You guys totally want to eat chicken wings with me right?! If you don’t, I don’t blame you, but you should definitely make this recipe and eat ALL the wings – either by yourself or with loved ones. Nothing says I love you like chicken wings! These crispy little fellows are from America’s Test Kitchen’s latest, “Meat Book.” It’s full of some amazing meat recipes, but what I like best is how they go into the science of how everything works and why they do the things they do. Like these chicken wings – they’re baked in the oven but are just as crispy as fried thanks to science.
Oven-Fried Chicken Wings Recipe from Cook’s Illustrated Meat Book
- 3 1/2 pounds chicken wings
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 recipe wing sauce (below)
Adjust oven racks to upper-middle and lower-middle positions and preheat to 250°F. Set a wire rack into an foil lined rimmed baking sheet. Pat the wings dry with paper towels and place into a large ziplock bag. Combine the baking powder and salt and add to the bag. Seal and toss to evenly coat.
Arrange the wings, skin side up, in a single layer on the rack. Bake on the lower rack for 30 minutes and then move the wings to the upper rack. Increase the temperature to 425°F and roast until golden brown and crispy, 40-50 minutes. Rotate the sheet halfway through baking. Remove from the oven and let stand for 5 minutes before transferring to a large bowl and tossing with wing sauce. Enjoy hot.
Sriracha Buffalo Wing Sauce Recipe slightly adapted from Cook’s Illustrated Meat Book
makes about 3/4 cup
- 1/2 cup sriracha
- 4 tablespoons unsalted butter, melted
- 2 tablespoon molasses
Stir together the ingredients in a bowl until throughly mixed.
Note: The key to these crispy oven baked wings is the baking power and salt. The salt breaks down the proteins in the skin and the baking powder helps with browning. Starting the wings at a low temperature renders out the fat without overcooking and finishing at a higher temperature crisps and browns the skin.