Touchdown this SuperBowl Sunday with these Spicy Baked Buffalo Wings that even the fittest athletes can’t say no to. This recipe is courtesy of Gozney, a company that makes the coolest and most powerful mini pizza ovens for your backyard (see more on the ovens at this link). Instead of deep-frying the wings, try Gozney’s technique for creating crispy skin while keeping the meat to remain incredibly moist inside. You can learn the tricks to crispy skin and more in this educational and entertaining step by step video here.
PREPARE CHICKEN A DAY AHEAD
2-3 TB plain flour
1/2 tsp baking powder
1 TB salt
12-16 chicken wings, a mix of wingettes and drumettes
This step allows for the chicken skin to get crisp, by removing all the moisture: Toss first three ingredients together in a bowl. Separate the wings from drumettes by cutting through the knuckle if they are still attached. First remove excess moisture from the skins by placing chicken between two paper towels and pressing down, then dredge in the flour mixture, shake. Set on a cooling rack and refrigerate overnight, uncovered.
MAKE THE BLUE CHEESE DIP
1 CUP sour cream
1/2 CUP buttermilk
4 oz blue cheese (gorgonzola or other soft blue)
Mix thoroughly in a bowl. Season to taste, if needed. This can be made a day ahead, and would allow the flavors to really meld.
MAKE THE SAUCE
6 TB Unsalted Butter
8 TB Franks Hot Sauce
While the chicken is cooking, melt ingredients together and keep warm.
PREHEAT OVEN 400ºF…COOK THE WINGS
Lightly heat a cast iron grill pan in the oven, about 5 min. Add chicken and cook for about 30-35 mins, rotating and flipping a few times. When skin in nice and browned, remove from oven and use tongs to dip the wings in warm hot sauce, transfer to a plate. Serve with blue cheese dip in a bowl alongside the wings.