Chicken & Eggs · American
Crispy Buffalo Wings
Buffalo wings, born in Buffalo, New York, are the ultimate game-day snack: crisp chicken wings tossed in buttery hot sauce. Pasture-raised organic wings are meatier and have more flavor, and baking them with a little baking powder makes the skin shatter-crisp without a fryer.
- Prep15 min
- Cook50 min
- Total65 min
- Servings4
Ingredients
- 1.5 kg pasture-raised chicken wings, split into flats and drumettes $150
- 1 tbsp baking powder (not soda) and 1.5 tsp salt
- Organic pork lard for frying (optional, if not baking) $340
- 1/2 cup Louisiana-style hot sauce
- 80 g butter
- 1 tsp Worcestershire sauce, 1/2 tsp garlic powder
- Blue cheese or ranch dip, celery and carrot sticks
Instructions
- Pat the wings very dry and toss with the baking powder and salt. If you can, chill them uncovered on a rack for a few hours.
- To bake: heat the oven to 220 °C (425 °F). Arrange the wings on a rack over a tray and bake 45 to 50 minutes, turning once, until deeply golden and crisp.
- To fry instead: heat the lard to 180 °C (350 °F) and fry the wings in batches 10 to 12 minutes until crisp. Drain.
- Melt the butter with the hot sauce, Worcestershire and garlic powder in a large bowl.
- Toss the hot wings in the sauce until well coated.
- Serve immediately with blue cheese dip and celery and carrot sticks.
Tips
- Dry skin is the key to crispy wings.
- Add a spoonful of chipotle in adobo to the sauce for a smoky Mexican twist.
