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Baked Buffalo Wings

ALI SLAGLE

YIELD 4 servings

TIME 35 minutes, plus brining (optional)

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Romulo Yanes for The New York Times. Stylist: Vivian Lui

For chicken wings that come out of the oven as

crisp and tender as their fried counterparts,
coat the wings in salt and baking powder. The
combination promotes even browning, crackly-
crisp skin and moist, tender meat. (Do this for
roast chicken, too!) Then, cook them directly
under the high heat of the broiler, which
renders fat and fuses the spicy buttery sauce to
each wing. You can buy any combination of
meaty drumettes, wingettes (flats) or wing tips,
or buy whole wings and break them down
yourself, cutting at the joints to separate each
wing into three pieces. Looking for a vegetarian
version — or simply to add some vegetables to
your spread? Try these Buffalo crudités.

Cooked 429 ratings

INGREDIENTS

FOR THE BLUE CHEESE DIP:

3 ounces blue cheese, crumbled (about

3/4 cup)

¼ cup mayonnaise

¼ cup sour cream

1 tablespoon fresh lemon juice or apple

cider vinegar

1 to 3 tablespoons milk or buttermilk, or to

taste

Kosher salt and black pepper

FOR THE CHICKEN WINGS:

3 pounds chicken wings, or any

combination of drumettes, wingettes
and tips

1 tablespoon baking powder

Kosher salt and black pepper

⅓ cup Buffalo-style hot sauce, such as

Frank’s

3 tablespoons unsalted butter, melted

2 tablespoons fresh lemon juice

2 garlic cloves, minced (about 2

teaspoons)

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PREPARATION

Step 1
Make the blue cheese dip: In a small bowl,
stir together blue cheese, mayonnaise, sour
cream and lemon juice. Thin with milk until
spoonable. Season with salt and pepper and
set aside. (Dip keeps for up to 4 days in the
refrigerator; thin as needed with more milk.)

Step 2
Place an oven rack 4 to 6 inches from the
broiler. Heat the broiler.

Step 3
Prepare the chicken: Pat the wings dry. If the
wings are not yet broken down into three
pieces, cut each wing at the two joints. To do
so, flip the wing over and wiggle each part to
find the joint. Cut at the joint hinge to
separate the meaty drumette from the
wingette (also known as the flat) and the
wingette from the smaller wing tip.

Step 4
In a large bowl, toss the baking powder with
1 tablespoon kosher salt. Add the wings and
toss until evenly coated. Spread the wings in
an even layer on a foil-lined baking sheet. (To
prepare them in advance and allow them to
dry-brine, let the wings sit out at room
temperature for up to 1 hour after coating, or
in the refrigerator overnight. Let them come
to room temperature before proceeding.)

Step 5
Broil the wings in the oven until golden and
crisp all over, turning halfway through, about
15 minutes per side.

Step 6
As wings cook, make the buffalo sauce: In a
large bowl, stir together the hot sauce,
butter, lemon juice and garlic. Season to
taste with salt and pepper.

Step 7
Transfer the wings to the hot sauce-mixture
and toss to coat. Using a slotted spoon,
return the wings to the baking sheet, leaving
extra sauce behind. Broil until sizzling and
browned in spots, about 5 minutes.
(Depending on your broiler, you may need to
rotate the pan so all the food is exposed to
the heat source.)

Step 8
Serve with extra buffalo sauce and the blue
cheese dip.

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COOKING NOTES

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private note.

All 57 Most Helpful 10 Private 0

Sam M 1 year ago

I steam my wings for ten minutes prior to
going in the oven, this makes them
tender, plus renders the fat. which
creates often a smoky house.
38 This is helpful

Amy 1 month ago

I used 1 teaspoon of salt instead of 1
tablespoon and broiled at 400 for 12
minutes on each side and was pleased.
They were delicious. I will make again.
20 This is helpful

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