I really like buffalo chicken wings and cook them quite frequently at home. But sometimes although in the mood for them I sometimes cook something else instead because it seems like such a faff to deep-fry (I don’t have a fryer).
So when I saw a recipe for oven-baked chicken wings on Fröken Dill’s blog I decided to try that approach to compare to the deep-frying.
I stuck to my recipe for buffalo chicken wings but used the new method. And the result? Definitely nice, the skin was crispy and the meat moist but when deep-fried the skin in even crispier and the meat even more moist and tender so deep-frying certainly wins. But with that said, oven baking the wings are great for parties when you need to make a lot or those days when deep-frying appears a bit daunting.
Ovenbaked Buffalo chicken wings, 1 portion
6 chicken wings
2 tbsp mild/neutral oil
salt and pepper
2 tbsp salted butter
1 tbsp hot sauce
Pre-heat the oven to 200C. Place the chicken wings in a colander and pour some boiling water over the chicken wings. Leave to dry for a few minutes. (This procedure makes the skin crispier). Massage the chicken pieces with oil, salt and pepper and place on a tin foil covered baking tray. Bake in the oven for about 60 mins (turn at half time), and make sure they don’t burn.
Place the cooked wings in a tupperware container (with a lid). Melt the butter in a small saucepan. Add the hot sauce to the melted butter and pour it over the chicken wings. Put the lid on the tupperware container and shake to distribute the sauce evenly. Serve immediately.