Ingredients
salt,as needed
3lbschicken wings,split into drummettes and wings
3tbspvegetable oil
1tspchili powder
1tspground cumin
1tsppaprika,smoked
6tbspunsalted butter,melted
6tbspfrank’s red hot original cayenne pepper sauce,or similar brand
Preparation
Preheat the oven to 450 degrees F and set an oven rack in the middle position.
In a large pot, bring 8 cups of water and 1 tablespoon of salt to a rapid boil. Add the chicken wings, return to a boil, and boil them for 7 minutes. Drain the wings thoroughly in a colander.
Place the wings on a 13×18-inch baking sheet. Using a wad of paper towels, blot the wings as dry as possible and wipe off any moisture from the baking sheet.
Drizzle the oil over the wings and sprinkle with 1 teaspoon salt, chili powder, cumin, and smoked paprika. Toss with a rubber spatula until the wings are evenly coated.
Bake for 15 minutes, then remove the pan from the oven and, using tongs, flip the wings over. Return to the oven and bake for about 10 minutes more, or until the wings are crispy all over.
Transfer the wings to a serving platter and serve with the Buffalo sauce on the side, if desired.
Combine buffalo sauce ingredients in one bowl. Serve with wings.
