This oven-fried crispy buffalo wing recipe makes baked wings that are less messy than their fried counterpart, and taste almost indistinguishable.
than their deep-fried counterparts.
Despite near hour-long cooking times for some recipes, the skin never blisters in quite the same way—it stays smooth and tight. What little sauce can adhere to it rapidly causes it to turn soft and soggy.Dehydration and rendering: Unfortunately, the baking soda wings had a very distinct metallic bitterness that immediately eliminated them as an option. Baking powder was promising for its effect on browning, but did nothing to aid rendering or blistering.
The goal? The steaming process supposedly helps some of the excess fat render out of the skin, decreasing the time they need to crisp in the oven. Also, when the hot wings are placed on a rimmed baking sheet fresh out of the steamer, their retained heat helps their moisture evaporate, leaving you with wings that are in factthan un-steamed wings fresh from the package. Very clever, Alton.
I decided to use a method that works wonders on whole birds and red-meat roasts alike: air-drying. Hopefully allowing the wings to dry on a rack overnight would dehydrate them enough that rapid browning could happen in the oven.
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