1. Remove the tips of the wings and discard or save for making stock. Using kitchen shears or a knife, separate the wings at the joint.
2. Load a 6-quart saucepan with a steamer basket or Steel Lotus and 1 inch of water in the bottom. Turn heat to high, cover, and bring to a boil. Place the wings into the steamer basket, cover, reduce heat to medium, and steam for 10 minutes. Remove the wings from the basket and carefully pat dry.
3. Add baking powder, salt, pepper, garlic powder, and onion powder to a gallon-sized zip top bag and mix. Add the chicken wings to the bag and securely close. Shake the bag until the wings are evenly coated in the baking powder/spice mixture. Baking powder enables the skin of your chicken wings to crisp up even more by raising the chicken skins’ PH level and helping to further break down those proteins. Remember, baking powder and baking soda are not the same thing, and baking soda should not be subbed in for this recipe.
4. Lay the wings out on two metal or oven-safe cooling racks set in a half-sheet pans lined with paper towels and refrigerate for 1 hour.
5. Heat oven to 425 degrees F. Cooking the chicken wings at a high temperature helps the surface moisture to evaporate, which in turn allows for proteins and sugars to break down within the skin, which then allows for the browning. Browning equals crispiness. This process is known as the Maillard Reaction. The Maillard Reaction equals crispy baked chicken wings.
6. Replace the paper towels with parchment paper, then return the rack with the wings to the half-sheet pan. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook until meat is cooked through and the skin is golden brown, about another 20 minutes. When crispiness is the objective, it’s especially important that you do not overcrowd the pan. This is why two baking sheets (or cooking vessels) will be necessary for this recipe. If the wings are crowded onto one pan with no space for the heated air to circulate around them, they will steam. Steam does not make for a crispy wing.
7. While the chicken is roasting, combine hot sauce , Kosher salt, onion powder, garlic powder, and cayenne pepper (if desired) to a small saucepan and place over medium heat. Stir and allow to come to a simmer.
8. Reduce the heat to low. Begin adding in the butter 2-3 cubes at a time, whisking constantly. Once the butter has melted into the sauce, add another 2-3 cubes, and repeat until all of the butter has been incorporated. Do not rush this process. Adding cold butter gradually and with constant movement is essential to a Buffalo Wing Sauce that won't separate. Another important aspect of this process is the temperature of the butter itself. Because butter is a combination of both water and fat, adding it to the sauce cold slows down the time in which it takes the butter to melt. Which, in turn, means you have more time to emulsify it properly into the sauce.
9. Once all of the butter has been added, remove the sauce from the heat and set aside until ready to use.
10. When the wings are done, remove from oven and allow to cool slightly. Toss in prepared Buffalo sauce. If desired, return to oven for 5 to 10 minutes, then toss the wings in the sauce again.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (198g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 229 (76%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 88.6mg||27 %|
|Sodium 1734.9mg||60 %|
|Potassium 280.1mg||7 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4.9g|
|Protein 13.8g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 303
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