I know what you’re thinking– oven fried can’t possibly be as good as a true deep fried wing. As a wing lover, I’ll tell you I absolutely agree, but these are pretty damn close to the real deal! I love fried foods but really hate frying food. I avoid it if possible because its both messy and stinks up your house, and frankly, who wants to be standing over a greasy pot of hot oil all day on Superbowl Sunday. I have to say though, I was really impressed with this method of oven-frying wings. The idea is to get the skin as dry as possible and blast it under high dry heat so that the skin blisters like it would in a fryer. The recipe I used here uses baking powder to help crisp up the skin by way of some science that is beyond me– but it works! The results were wings that were crispy, blistered and brown (the blisters really help the sauce cling to the wings!)
This sauce is a twist on a classic buffalo sauce, which is simply Frank’s Hot Sauce and butter. Instead, I replaced the Frank’s Hot Sauce with Sriracha and tossed in some cilantro and jalapeno for even more heat. Stay tuned tomorrow for a sweeter take on hot wings: Pink peppercorn and honey-glazed wings– honestly, yum!
Chicken Wing Ingredients:
- 4 pounds of chicken wings
- 1 tablespoon of baking powder
- 1 tablespoon of kosher salt
Sriracha Buffalo Sauce Ingredients:
- 3/4 cup of Sriracha
- 6 tablespoons of unsalted butter
- 2 jalapenos, thinly sliced
- 1 small bunch of cilantro, roughly torn
To break down a wing into a drumette and wing, slice the wing where it bends down to the joint. Using your hands, break the wings apart even further until the joint is visible. Take a knife and slice between the joint. You can also have a butcher do this. I love the wing tips so I keep them on!
Pat dry the wings with paper towels. Combine the salt and baking powder in a bowl and toss wings to coat. Arrange on a baking rack on top of a baking sheet lined with foil. Leave room between the wings. Place wings in front of a fan for at least an hour to dry out the skin. I usually do this next to a window.
Preheat the oven to 475 degrees with the rack placed at the top of the oven. Bake for 20 minutes and flip wings and bake for another 15 minutes, until golden brown.
To prepare the Sriracha Buffalo sauce, melt butter and Sriracha together in a small pot until simmering. Pour into a bowl and toss hot wings in the sauce. Add jalapenos and cilantro and toss.
Serve immediately.
(images by HonestlyYUM)
These are my go to wings, they are the best wings I’ve ever had and I make them for my family all the time. They LOVE it. Seriously after this, the fried wings from the restaurants really can’t compete. Thank you so much for sharing this recipe with us! It’s on regular rotation at my home!
Aww, yay!!!! That makes me so happy. Glad you and your family enjoy 🙂
Hey Karen thanks for the quick reply! I will try as you just explained, will let you know on monday how good they were 😉
Loved your oysters photos and reviews… went to Hog Oyster once… and still want to go back.
Cheers and thanks again
No problem! Enjoy!
Hi Karen, I just checked this recipe, looks great but have a couple of questions:
1st) How can you toss and coat 4 pounds of wings with only 1 table spoon of salt and one of baking powder?
2nd)After the wings are coated with the powder and salt mix, wouldnt it be a bad idea to put the wings in front of a fan, because it could blow away the powder and the salt…
Those are the only questions I have, would love to have a reply. It really looks delicious and would like to try it over the weekend.
Hi Victor, the powder is a very light coat so there is enough. The powder won’t blow away since the wings are a little damp and the baking powder sticks. You also don’t have to place them directly in front of the fan. The purpose is just to get the skin as dry as possible. Hope you enjoy them!
A sweet friend of mines loves wings and Siracha! I’m so going to make these for him!
I liked the crispness but really tastes the baking soda. 🙁
I think that’s because you used baking soda instead of baking powder– it makes a big difference! I make that mistake all the time!
I made this for the Super Bowl last night — they were out of this world. Nothing but compliments and the entire platter was devoured in just minutes. Couldn’t have been easier to make — definitely a winning recipe.
Thanks Diana– glad they were a hit!
Love hot wings and siracha, awesome idea!
The only thing that could improve a buffalo chicken wing is Sriracha!
That’s right!
Sriracha makes the best wings!
Just made this recipe (http://www.bonappetit.com/recipe/sambal-chicken-skewers) from Bon App’s July cover. Really similar to your idea and INSANELY good. Really spicy, for sure, but my husband and I just kept talking about how good it was. I even hoarded the leftovers. 🙂
Wow those look amazing– may have to try those. I love the addition of the fish sauce!
Yea! and Yum!
Ah! I love sriracha! When I lived in the UK, I couldn’t find it anywhere and had to have my parents send me some. I go through it like water. Just a lovely, tangy taste… and I’m pinning this! x
The UK has to get ON IT– how do they not sell Sriracha?! You clearly have great parents 😉 Thanks Supal!