Recipe: America's Test Kitchen's Oven-Baked Buffalo Wings

Best Baked Chicken Wings-Buffalo Sauce, from America's Test Kitchen's New Family Cookbook

Serves 4 to 6  Total Time 1 hour

Why this recipe works: For this barroom classic, we set out to ditch the deep fryer but still turn out wings that wouldn’t disappoint. Baking powder helped to dry out the skin so it became crisp when roasted in a superhot oven; baking the wings on a wire rack let the rendered fat drip away. A quick stint under the broiler crisped the skin even further and ensured a flavorful char. A spoonful of molasses added depth and richness to these oven-baked yet still finger-licking-good Buffalo wings. The mild flavor of Frank’s RedHot Original Cayenne Pepper Sauce is crucial to the flavor of this dish; we don’t suggest substituting another hot sauce here. Serve with Creamy Blue Cheese Dip.

3          pounds chicken wings, halved at joint and wingtips removed, trimmed
1          tablespoon baking powder
1/2      teaspoon salt
2/3      cup Frank’s RedHot Original Cayenne Pepper Sauce
1          tablespoon unsalted butter, melted
1          tablespoon molasses

1. Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil and top with wire rack. Pat wings dry with paper towels, then toss with baking powder and salt in bowl. Arrange wings in single layer on wire rack. Roast wings until golden on both sides, about 40 minutes, flipping wings over and rotating sheet halfway through roasting.

2. Meanwhile, whisk hot sauce, butter, and molasses together in large bowl.

3. Remove wings from oven. Adjust oven rack 6 inches from broiler element and heat broiler. Broil wings until golden brown on both sides, 6 to 8 minutes, flipping wings over halfway through broiling. Add wings to sauce and toss to coat. Serve.