- 4 pounds of chicken wings
- 1 tablespoon of baking powder
- 1 tablespoon of kosher salt
Sriracha Buffalo Sauce:
- 3/4 cup of Sriracha
- 6 tablespoons of unsalted butter
- 2 jalapenos, thinly sliced
- 1 small bunch of cilantro, roughly torn
- To break down a wing into a drumette and wing, slice the wing where it bends down to the joint. Using your hands, break the wings apart even further until the joint is visible. Take a knife and slice between the joint. You can also have a butcher do this. I love the wing tips so I keep them on!
- Pat dry the wings with paper towels. Combine the salt and baking powder in a bowl and toss wings to coat. Arrange on a baking rack on top of a baking sheet lined with foil. Leave room between the wings. Place wings in front of a fan for at least an hour to dry out the skin. I usually do this next to a window.
- Preheat the oven to 475 degrees with the rack placed at the top of the oven. Bake for 20 minutes and flip wings and bake for another 15 minutes, until golden brown.
- To prepare the Sriracha Buffalo sauce, melt butter and Sriracha together in a small pot until simmering. Pour into a bowl and toss hot wings in the sauce. Add jalapenos and cilantro and toss.
- Serve immediately.