Buffalo wings
Buffalo wings are baked until browned, then tossed in a hot butter sauce just before serving. Thoroughly dried skin and space between the wings on the rack help produce a crisper finish.
How to make it
Prepared 0 of 6 steps
Joint and dry the wings
Cut the wings at the joints into drumettes and flats, leaving out the thin tips. Dry thoroughly with paper towels; a wet surface will steam instead of brown.
Season before baking
Heat the oven to 220 °C. Toss wings with vegetable oil, salt, paprika, garlic powder and black pepper. Set a rack over a lined tray to catch the drips.
Bake with space between the wings
Space the wings apart and bake for 40–50 minutes, turning halfway, until browned and at least 74 °C in the flesh near the bone. If crowded, use two oven levels and swap the trays during cooking.
Make the hot sauce
Melt the butter gently, then stir in hot pepper sauce, vinegar and Worcestershire sauce. Heat until combined without boiling hard; blend the ingredients rather than reducing them to a paste.
Coat just before serving
Transfer the hot cooked wings to a large bowl, add sauce and gently toss to coat evenly. Do not leave them covered for long, as steam softens the baked skin.
Serve
Transfer immediately to a platter with a light coating of sauce rather than a pool underneath. Celery, carrots and blue-cheese dip are not included in this basic version.
Little hint
Choose a pepper-and-vinegar hot sauce rather than sweet chilli sauce, which changes the flavour. Heat varies by brand; do not shorten the chicken cooking time to adjust spiciness.
Frequently asked questions
What should I watch out for when cooking?
Choose a pepper-and-vinegar hot sauce rather than sweet chilli sauce, which changes the flavour. Heat varies by brand; do not shorten the chicken cooking time to adjust spiciness.
How should I prepare the ingredients?
Cut the wings at the joints into drumettes and flats, leaving out the thin tips. Dry thoroughly with paper towels; a wet surface will steam instead of brown.
