These are ideal for game day. They are baked (not fried) and the spice can easily be adjusted.
Ingredients
- 3 pounds chicken wings
- 1 tablespoon baking powder
- Kosher salt and black pepper (not too much salt)
- ⅓ cup Buffalo-style hot sauce, such as Frank’s
- 3 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced (about 2 teaspoons)
Instructions
- Place an oven rack 4 to 6 inches from the broiler. Heat the broiler.
- Pat the wings dry.
- In a large bowl, toss the baking powder with 1/2 tablespoon kosher salt. Add the wings and toss until evenly coated. Spread the wings in an even layer on a foil-lined baking sheet. (To prepare them in advance and allow them to dry-brine, let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight. Let them come to room temperature before proceeding.)
- Broil the wings in the oven until golden and crisp all over, turning halfway through, about 15 minutes per side.
Serve with blue cheese or ranch and celery.
next50years.com 