Start by bringing salted water to a boil in a 6 quart pot. Once the water is boiling, drop in the wings.
Boil the wings for one minute (no more, no less).
You don’t want to cook the wings. You just want to tighten and permeate the moist skin.
After precisely one minute, move the wings to a wire cooling rack over a sink or other water basin.
Pro Tip
It’s important that all the water drains from the wings so that they’re completely dry.
Next, place the cooling rack over a sheet pan lined with foil.
Pro Tip
Using foil, while optional, makes the cleanup easier.
Allow the wings to dry for 5 to 10 minutes.
Then, just to be sure, use a paper towel to dry the wings a little bit more. (This step is optional)
Place the wire rack, with the wings still on it, over a sheet pan and into a preheated 430°F/220°C convection oven.
Bake for 30 to 35 minutes.
Flip the wings after 25 minutes and continue baking them in the oven.
Once you’ve flipped the wings, it’s time to make the wing sauce.
Our wing sauce is one of the simplest sauces to construct. We use a one-to-one ratio of salted butter and hot sauce. That’s it. We don’t add any vinegar since Original Frank’s hot sauce provides the right amount of acidity.
You just need to melt butter in a sauce pan over a low fire and add the hot sauce once the butter is melted. Yes – it’s that easy.
Once your wings are brown, remove them from the oven. They should be beautifully browned and ready for their sauce.
Dump the baked wings into a medium to large metal mixing bowl. Gradually pour the wing sauce over the wings and toss the wings until the they’re coated.
Pro Tip
If tossing the wings is difficult with your equipment, you could alternatively mix them with a large spoon.
Serve the coated wings with blue cheese dressing on the side along with carrots and celery.
Your guests will likely be amazed and ask you how made tasty Buffalo Wings without using a deep fryer. Unless you spill the beans, you’ll be the only one who knows how easy this recipe is to follow and execute.
