Crispy Oven Fried BUFFALO Wings

Crispy Oven Fried Buffalo Wings

Kenji's use of baking powder and salt on the wings combined with resting them overnight in the fridge helps to dry out the skin. This results in making the wings very crispy when baked.

The classic Durkees and butter sauce is not the original sauce used on the first Anchor Bar recipe (see below) but it works perfectly and is what I have frequently used. Durkees and Franks became synonomous when they bought Franks in 1977 and apparently acquired license to use the brand.

Ingredients

1 to 4 pounds chicken wings, cut into drumettes and flats
1 teaspoon baking powder per pound of chicken wings
1 teaspoon kosher salt per pound of chicken wings
2 tablespoons unsalted butter per pound of chicken wings
2 tablespoons Frank's (Durkees) Red Hot Sauce per pound of chicken wings
Blue cheese dip for serving
Celery sticks, for serving

Preparation

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.
Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
Adjust oven rack to upper-middle position and preheat oven to 450°F. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 30 minutes longer, flipping a few more times towards the end.
Meanwhile, combine butter and hot sauce 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 wings immediately with blue cheese dip and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried.

Thanks to J.Kenji Lopez Alt -Serious Eats

Urban Cowgill

Excerpt from Anchor Bar Website

The Story of a Buffalo Classic

On March 4th, 1964, Dominic Bellissimo was tending bar at the now famous Anchor Bar Restaurant in Buffalo, NY. Late that evening, a group of Dominic’s friends arrived at the bar with ravenous appetites. Dominic asked his mother, Teressa, to prepare something for his friends to eat.

They looked like chicken wings, a part of the chicken that usually went into the stock pot for soup.

Teressa had deep fried the wings and flavored them with a secret sauce. The wings were an instant hit and it didn’t take long for people to flock to the bar to experience this new taste sensation. From that evening on, Buffalo Wings became a regular part of the menu at the Anchor Bar.

The phenomenon created in 1964 by Teressa Bellissimo has spread across the globe. Although many have tried to duplicate Buffalo Wings, the closely guarded secret recipe is what makes Frank & Teressa’s the proclaimed “Best Wings in the World.”