Oven-Crisp Buffalo Chicken Wings

A wire rack and well-dried skin give standard-oven chicken wings a crisp, browned finish before they are tossed in buttery cayenne sauce and served with cool blue-cheese dressing.

95 min

5 appetizer servings

Glossy Buffalo wings with browned crisp skin are served beside celery sticks and blue-cheese dressing.

Ingredients

4 lb split chicken wings, tips removed

2 tsp aluminum-free baking powder

1 1/2 tsp kosher salt

1 tsp garlic powder

1/2 tsp freshly ground black pepper

1/2 cup cayenne hot sauce

4 tbsp unsalted butter

4 celery stalks, cut into sticks

1 cup blue-cheese dressing

Equipment

Rimmed sheet pan · Wire rack · Paper towels · Instant-read thermometer · Small saucepan · Large bowl

Make the skin crisp

Dry wings completely, give them space on a rack, and leave them uncovered in the refrigerator for 30 minutes before roasting.

Sauce at the last moment

Keep the warm sauce ready and toss the wings immediately before they go to the table.

Heat and season

01. Heat the oven to 425 F and set a wire rack over a rimmed sheet pan so air can reach the wings from below.

02. Blot the wings thoroughly, then toss with baking powder, salt, garlic powder, and pepper until lightly and evenly coated.

Dry and roast

03. Space the wings skin-side up on the rack and refrigerate uncovered for 30 minutes; the matte surface signals that the skin has dried.

04. Roast at 425 F for 25 minutes without opening the oven, allowing the undersides to render and begin browning.

Brown and sauce

05. Turn wings and roast 20 to 25 minutes more until deeply golden, crisp, and at least 175 F at a thick joint.

06. Warm cayenne hot sauce and butter over low heat, whisking until smooth; gentle heat prevents the sauce from separating.

Toss and serve

07. Toss the wings in warm sauce only when the platter is ready, preserving as much crispness as possible.

08. Serve at once with celery sticks and blue-cheese dressing for dipping.