Chef Dad's Baked Buffalo Wings

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By Christina O'Haver By Christina O'Haver

Chef Dad's Baked Buffalo Wings

4 lbs. chicken wings and/or drumettes (thawed*)
1 stick salted butter
1 cup hot sauce (preferably Franks® brand)
2 tbsp. olive oil
1 tbsp. Kosher salt
1 tbsp. chili powder
1 tsp. pepper

Blue cheese or ranch dressing for dipping sauce (optional)

1) Preheat oven to 425 degrees, with your oven rack in the second position from the top. If making more than one rack of wings at a time, use the convection setting of your oven and make the temp 350 degrees instead.

2) Rinse thawed chicken with cold water then pat dry with paper towels. In a large bowl, combine wings with olive oil and toss, then sprinkle on the salt, chili powder and pepper. Toss again to coat. 

3) You'll need a baking pan lined with foil that has a baking rack to set your chicken wings on, so the fat can drain away while baking. Spray your baking rack with cooking spray to prevent sticking. Spread wings across the rack so they don't crowd each other and bake evenly. Put in the oven for 30 minutes. 

4) While the wings are baking, melt your butter and hot sauce together in a small sauce pan over medium heat. Bring to a simmer for just one minute and stir well to combine. Turn off heat and cover until wings are finished cooking. 

5) After wings have baked for 30 minutes, check to see if they are nicely browned. If not, let them go another 5-10 minutes.

6) Remove from oven then put the wings in a large, clean bowl. Pour just enough sauce to coat the cooked wings and toss together then serve. Save excess sauce for other batches you may be making. 

*Some stores sell fresh/thawed chicken wings in their meat department, but most have them only available in the freezer section. Four pounds of wings will only feed 5-6 people, so plan accordingly. If you buy them frozen, you can thaw then quickly by taking them out of the bag and putting them in a large bowl of tap water for about 30 minutes. Don't use hot water, just room temp tap water. Just remember to dry them off with paper towels before adding the oil and seasonings.

Cook's Note: You can double or triple this recipe if you're cooking for a big group, but make sure you don't overcrowd the baking rack. Otherwise, the chicken won't cook thoroughly and brown well. Just throw another batch in after the first one comes out. Finally, if your chicken starts browning early, take them out of the oven and turn wings over then put back in the oven.