关于此食谱

香脆、多汁、回味无穷——这些是你会反复制作的水牛鸡翅。秘诀是双重干燥静置，从鸡皮中提取水分以获得最大的酥脆度，以及简单的Frank's RedHot黄油酱，可以提供标志性的辛辣口感。不需要油炸锅——烤箱可以完成繁重的工作，还可以选择使用烧烤功能以增加额外的脆度。配芹菜杆和蓝芝士酱或牧场酱。

步骤说明

1. 1

   Pat the chicken wings completely dry with paper towels — the drier, the better. Moisture is the enemy of crispy skin.

2. 2

   In a large mixing bowl, whisk together the baking powder, kosher salt, black pepper, and garlic powder. Add the chicken wings and toss until every piece is evenly coated.

3. 3

   Place a wire rack on a rimmed baking sheet. Arrange the chicken wings in a single layer on the rack, skin-side up, making sure they are not touching. For best results, refrigerate uncovered for at least 1 hour (or up to overnight) to dry out the skin further.

4. 4

   Preheat your oven to ![425°F]. Bake the chicken wings on the middle rack for 25 minutes.

5. 5

   Flip the chicken wings using tongs and bake for another 20–25 minutes, until the skin is deep golden brown and visibly crispy. The internal temperature should reach %[165°F].

6. 6

   Optional but recommended: Switch the oven to ^[broil on high]. Broiler the chicken wings for 3–5 minutes, watching closely, until the skin blisters and crisps up even further.

7. 7

   While the chicken wings finish baking, make the sauce. In a small saucepan over ^[medium-low heat], warm the frank's RedHot original sauce, Worcestershire sauce, and garlic powder until just steaming — do not boil.

8. 8

   Remove the saucepan from heat. Add the butter pieces one at a time, whisking constantly with a whisk until each piece is fully melted and emulsified into the sauce. Add the white vinegar if using and stir to combine. Taste and adjust kosher salt if needed.

9. 9

   Transfer the hot chicken wings to a large mixing bowl. Pour the Buffalo sauce over them and toss well to coat every piece generously.

10. 10

    Pile the chicken wings on a platter and serve immediately with celery sticks and a bowl of blue cheese dressing / ranch dressing on the side.