Fudgy Cheesecake Brownies with a Creamy Vanilla Swirl
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Oven-crisped chicken wings coated with baking powder and spices, then tossed in a warm, buttery buffalo sauce.
Total Time:About 1 hr 35 min
Yield:4
Ingredients
Wings
3 pounds (about 1.4 kg) chicken wings, split, tips removed
1 tablespoon aluminum-free baking powder
1 teaspoon fine salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
Buffalo sauce
½ cup (120 ml) cayenne pepper hot sauce
â…“ cup (75 g) unsalted butter
1 tablespoon honey
¼ teaspoon garlic powder
To serve
Celery sticks, carrot sticks, blue cheese or ranch dressing
Instructions
Position racks in the lower-middle and upper-middle of the oven. Preheat to 250°F (120°C). Set a wire rack on a foil-lined rimmed baking sheet.
Pat the wings very dry. Mix the baking powder, salt, garlic powder and pepper, then toss with the wings until evenly coated.
Arrange the wings skin side up in a single layer on the rack.
Bake on the lower-middle rack for 30 minutes.
Move to the upper-middle rack, raise the oven to 425°F (220°C) and bake 40–50 minutes more, until deep golden and crisp, and at least 165°F (74°C) inside.
Meanwhile, melt the butter over low heat and whisk in the hot sauce, honey and garlic powder.
Toss the hot wings with the sauce and serve immediately with celery, carrots and dip.
Nutrition
Not calculated: values depend heavily on wing size, the bone-to-meat ratio and how much sauce clings to each piece.
Notes
Use baking powder, not baking soda.
For extra-crisp skin, refrigerate the seasoned wings uncovered on the rack for several hours or overnight before baking.
Refrigerate leftovers within 2 hours and eat within 3–4 days. Reheat to 165°F (74°C).
