Baked chicken wings
One of my all-time favorite foods that always sounds good — right up there with pizza, burgers and sandwiches — is chicken wings. And yet, I have never attempted to make them.
Chicken wings have always been a food others did so well that it was enough for me. However, in NY, we have yet to find a solid chicken wing experience. I’m sure it’s out there and we haven’t been looking hard enough, but I couldn’t wait any longer. It was time to try.
Let’s get aligned first. In my opinion, chicken wings should be bone-in and doused with a buttery hot sauce mixture. And the drums that I prefer should be dipped in ranch. I support and respect those who prefer flats and/or blue cheese. But let’s get one thing straight — boneless “wings” are not wings. They’re a saucy piece of fried chicken that is delicious, but a different experience that scratches another itch.
Ali Slagle’s Baked Buffalo Wings via NYT Cooking + Classic Ranch Dressing
Why I chose this recipe: This caught my eye and enticed me to finally give this a shot because it had “baked” in the title — making it feel approachable and less messy. I also appreciated that it had a dry brine option that only took an hour.
Served with: Our go-to when we’re eating chicken wings is a sinful potato wedge situation that’s topped with fake cheese, bacon bits, jalapeños and more. To recreate this at home, I did some roasted potato wedges and a mixed green salad that was less photogenic.
