Good Eats Baked Buffalo Wings Recipes

Steps:

• Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
• Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.
• Remove the wings from the basket and carefully pat dry.
• Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper or aluminum foil sprayed with a little non-stick spray.
• Roast on the middle rack of the oven for 20 minutes.
• Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• If you are like me and like your wings a little browner and crispier, broil them for an additional 5-10 minutes.
• While the wings are roasting, melt the butter in a small saucepan along with the garlic.
• Pour this along with hot sauce and the optional salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce.
• Serve warm with bleu cheese dressing and celery sticks if desired.

Steps:

• Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
• 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. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Steps:

• Cut off wing tips; discard. Separate wings at joint.
• Place wings in a single layer on a wire rack inside a shallow pan (to catch grease). (You can use a broiler pan, but the super thin bars of the wire rack keep the meat from sticking).
• Broil 4 to 5 inches from heat for 10 minutes or until lightly browned. Use the stove fan if you have one; the grease from the meat makes a lot of smoke.
• Turn. Broil another 10 to 15 minutes or until meat is no longer pink.
• Meanwhile, microwave butter in large, microwave-safe bowl.
• Add hot sauce.
• Add wings to bowl and cover. Shake until wings are well coated.
• Serve hot with celery ribs, carrot sticks, and blue cheese dressing, if desired.

Steps:

• Preheat oven to 400˚F (200˚C).
• Remove excess moisture from chicken wings with a paper towel.
• In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
• Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).
• In a skillet, combine buffalo sauce ingredients on medium heat.
• Then stir in chicken wings until fully coated.
• Serve with your favorite side dish or dipping sauce.
• Enjoy!

Steps:

• Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Steps:

• In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
• Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Steps:

• Preheat oven to 450°F Line a rimmed baking sheet with foil and set a wire rack inside,.
• Pat the wings dry with paper towels then, transfer them to a large bowl.
• In a small bowl, combine the baking powder, garlic powder, salt & pepper and stir with a fork, Evenly coat the wings with the spice mixture.
• Arrange the wings on the rack, leaving space between them.
• Bake for 30 minutes, then flip and continue cooking for an additional 20-30 minutes, until golden brown and crispy.
• While wings are cooking, whisk together the Buffalo sauce ingredients. Toss the wings with the sauce to evenly coat.
• Enjoy.

Steps:

• Preheat oven to 400°F.
• Prepare chicken wings by using poultry shears and sniping off the wing tips (discard, or freeze for other use, like stock), and snip at remaining wing joint. This gives you "2" wings per wing.
• Spread oil on baking sheet.
• Spread wings in single layer on baking sheet.
• You may choose to slide wings around on the oiled sheet, to put a light coating of oil on the wings. Less oil on wings makes for slightly less crispness.a bit of oil helps seasoning stick. You could omit oil, and spray with a good quality non-stick olive oil product.
• This step is optional. Sprinkle as liberally as you dare with your choice of seasoning. This is where experimentation comes in, be daring, try what's in your spice cabinet, however I've come to like a common "All Island Soul Seasoning", with a touch of cayanne or ground red or white pepper. If you're cutting back on salt, be cautious of prepared seasoning, as they have a lot of sodium.
• Bake until browned, cooked through, and a bit crispy. About 40 minutes. Use your nose and eyes to check! I use my convection setting on my oven too, which cuts on the cooking time, but makes a nice crisp even coating.
• Remove from oven, and cool for about 15 minutes.
• Melt butter and mix with hot sauce. (again. amount of hot sauce to your taste).
• Toss with the wings in a serving bowl with the butter/hot sauce mixture.
• Serve with your favorite Blue Cheese Dressing and celery sticks.