John Myers
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Baked Buffalo Wings
The perfect baked buffalo wings recipe with a picture and simple step-by-step instructions.
For the buffalo sauce:
- 1 Tbsp (heaped) Baking powder
- 2 tsp Salt or chicken broth, Kraft bouillon
- 0,5 tsp Black pepper, fresh from the mill
- 120 g Barbecue sauce, smoky, (e.g. Jay’s kitchen, BBQ-Saus Kansas City)
- 3 tbsp Unsalted butter
- 2 tbsp Lime juice, fresh
- 3 medium sized Cloves of garlic, fresh
- Salt and black pepper, fresh from the mill, to taste
To garnish:
- Flowers and leaves
- For the 3-part chicken wings, cut off the outer end and discard. Use as finger food to separate the upper and lower arm in the joint. Dip the chicken wings one at a time in lightly salted, boiling water with a slotted spoon and swirl until the skin is smooth and takes on a slightly yellowish color. Drain the chicken wings well and let them cool. Mix the baking powder, salt and pepper in a large bowl. Rub the well-dried chicken wings with it and leave to mature for 1 hour at room temperature.
- In the meantime, melt the butter, squeeze a large lime and cap, peel and squeeze the garlic cloves at both ends. Mix everything together with the BBQ sauce and season with salt and pepper.
- Preheat the oven to 200 degrees top heat. Line a baking sheet with parchment paper and place the chicken wings on top. Fry until golden brown on medium heat for approx. 15 minutes. Turn over and fry the 2nd side until golden brown. Take out of the oven, brush the wings with some of the sauce and bake (about 5 minutes) until they sizzle and brown.
- Remove from the oven, turn the chicken wings, brush with the sauce and bake for 5 minutes. Put the finished chicken wings in a serving bowl. Serve with the remaining buffalo sauce for dipping and enjoy as finger food.
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