Baked Buffalo Wings Recipe - NYT Cooking
Baked Buffalo Wings Recipe - NYT Cooking
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YIELD 4 servings
Romulo Yanes for The New York Times. Stylist: Vivian Lui
INGREDIENTS
¼ cup mayonnaise
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.
COOKING NOTES
EA SY
45 minutes 45 minutes
EA SY
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