Baked Buffalo Wings Yield : 4 Serving Time: 35 minutes 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? 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 K...
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