The best oven-fried Buffalo wings from Serious Eats by J. Kenji López-Alt

  • celery
  • Frank's RedHot Original Sauce
  • chicken wings
  • blue cheese dressing
  • EYB Comments

    Must be refrigerated 8-24 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must be refrigerated 8-24 hours.

  • KarinaFrancis on October 06, 2019

    These were excellent and the star of our game day! I heeded the previous reviews and cut back a little on the salt and they were just right. Crispy skin was just what you want with buffalo wings. Great recipe!

  • XXOOL on February 06, 2017

    This technique produced wings with excellent texture however they were WAY too salty. I will make these again but use half the amount of salt. One hour of baking (with flipping as directed) produced light golden brown wings that were juicy and crisp.

  • Laura on April 13, 2013

    Made this for dinner last night and we really enjoyed it. We love hot and spicy foods, which is good, because this is SPICY! (And very salty.) It couldn't be simpler -- so much easier than frying wings. It does require that the wings rest with the baking powder/salt in the refrigerator for 8-24 hours, so advance prep is required. Also, the baking time was not quite long enough to produce a nicely browned wing -- needed several more minutes.

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