We are relatively new Formula 1 fans. True, it’s a great sport that’s addicting to watch, but for us, it’s also another reason to gather. Tomorrow we’ll be with friends in front of a big screen, bonding over our shared enthusiasm for the sport, and these champion wings, of course!
Knowing everyone’s focus is going to be on the television, it’s helpful to choose foods that are easy to eat. Chicken wings are a complete no-brainer, for these casual get-togethers. Fun to serve and easy to eat, they are a true crowd pleaser. If you are a fan, you are going to love ours! They are extra-crispy on the outside, tender on the inside, and slathered in a “loaded with flavor” buffalo sauce (we double the buffalo sauce so there’s extra for dipping).
With all of the glorious summer vegetables at our disposal, we also arrange a crudite platter on a large charcuterie board that is a perfect partner to the savory wings. Crisp peppers, tomatoes, cucumbers and radishes are on hand for dipping in our homemade ranch dressing. After all, what are wings without veggies and ranch? The set up is easy. Prepare your sauces, and slice the vegetables in advance. Then arrange the crudite platter, and place it in the refrigerator until you’re ready for it. Stack plates, set out festive napkins, and ice the beers.
Ready, go!
Crispy Buffalo Chicken Wings
Ingredients
Crispy Baked Wings
- 4 pounds chicken wings, wingettes and drumettes
- 5 teaspoons baking powder
- 3/4 teaspoon salt
Buffalo Sauce
- 1 cup Frank's Original Hot Sauce
- 1 cup unsalted butter,melted
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- freshly ground pepper
Instructions
- If you plan ahead, lay the wings on a rimmed baking sheet and let them dry uncovered in the fridge overnight. Alternatively, pat them dry with paper towels.
- Preheat the oven to 250 degrees F. Put one shelf in th the lower quarter of the oven, and one in the top quarter.
- Line the baking sheet with foil. Spray the rack on the baking tray with oil.
- Place the wings in a large bowl. Sprinkle over baking powder and salt. Use hands to toss well to coat wings evenly.
- Place the wings skin side up on the rack (ok if snug, they shrink). Bake on the lower shelf of the oven for 30 minutes.
- Move tray up to the higher shelf and turn the oven up to 425 degrees F. Bake for a further 40-50 minutes, rotating the tray halfway through. The wings do not need to be turned over.
- The wings are ready when they are a dark golden brown and the skin is very crispy.
- Toss with buffalo sauce, and serve immediately with ranch dip and celery sticks. Use the extra buffalo sauce for dipping. Wings also reheat crispy!
