Global recipe
Buffalo Wings
The trick to Buffalo wings as crispy as deep-fried versions, without the oil: parboil them first. Seven minutes in salted boiling water renders excess fat from the skin and breaks down the proteins, so when the wings hit a 450°F oven the skin crackles up like cracklings. Toss with the classic two-ingredient Buffalo sauce (butter + Frank's RedHot) and serve with celery and blue cheese.
Prep10 mins
Cook25 mins
Serves5
Difficultyeasy
Ingredients
- Salt (for boiling water and seasoning)
- 3 lbs (1.4 kg) chicken wings, split into drummettes and wings (tips discarded)
- 3 tbsp vegetable oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 6 tbsp unsalted butter, melted (for Buffalo sauce)
- 6 tbsp Frank's RedHot Original Cayenne Pepper Sauce (or similar brand)
Method
7 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 470
- Protein
- 38 g
- Carbs
- 2 g
- Fat
- 33 g
