Buffalo wings
Unbreaded wings in a sauce of hot pepper sauce and butter. Salt draws the moisture out before baking.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dry the wings with kitchen paper, salt them and leave them uncovered on a rack in the fridge for at least four hours, better overnight.
Dust with the baking powder and toss so the coating is thin and even. Too much leaves a soapy taste.
Spread them on a rack over a tray and bake at 120 °C for twenty minutes: the fat renders out.
Raise the oven to 220 °C and bake another twenty-five minutes, to a deep gold and a crisp.
Melt the butter, take it off the heat and whisk in the pepper sauce, vinegar and garlic powder to an even emulsion.
Toss the hot wings with the sauce in a bowl and serve immediately with celery and blue cheese dip.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Willis Lam · CC BY-SA 2.0