These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable. Air-drying the wings overnight helps them crisp up faster when you bake them, which corresponds to juicier meat in the end.
Baking powder adds surface area to the chicken wings, intensifying their crunch.
Anybody who thinks that a baked Buffalo wing is any healthier than the deep-fried real deal is about as delusional as Luigi thinking he’s got a shot with the Princess while Mario is still around.
A Buffalo wing is a piece of skin-coated, bone-in chicken fat that’s deep-fried and doused in butter before being dipped in mayo, blue cheese, and sour cream. It’s fat on fat on fat on fat on fat on fat on fat. Is taking one of those fats out of the equation really going to make a difference? Unlikely. Want to allay your unfounded guilt? Load up on negative calories by eating an extra celery stick or two and call it a day.
