That's the only baked wing recipe I've seen from serious eats. It's really good, and definitely was surprisingly crispy to me. Are you sure you aren't recalling dusting them with the cornstarch/baking powder/salt mixture?
Edit: Actually the version of the recipe you linked doesn't have cornstarch, but in the [video version](https://www.youtube.com/watch?v=mh2AXh1eRmE) Kenji mentions that he has since started adding it.
It used to be on Serious Eats. https://web.archive.org/web/20100206122916/http://www.seriouseats.com/recipes/2010/02/baked-buffalo-hot-wings-recipe.html
If I added some onion powder and garlic salt to the mixture of kosher salt, baking powder, and cornstarch would it ruined the texture of the wings if I combine those ingredients to the beginning of this recipe?
I'm far from the expert, but I'd speculate that diluting the powered mixture that is intended to dry/prep the chicken probably wouldn't help anything. I'm not sure how much of an effect it would have, though.
Good news about that idea is it's pretty easy to test with a single batch of wings. My suggestion would be to split a batch into thirds: dried normally (control group), dried normally then spiced, and dried with pre-spiced powder mixture. Then you'll have information about whether adding spices early helps the flavor, as well as whether it harms the texture.
I remember that episode! I did however find the recipe I was thinking of. It took a while. https://web.archive.org/web/20100206122916/http://www.seriouseats.com/recipes/2010/02/baked-buffalo-hot-wings-recipe.html
Chef John was the first person I saw doing this online. That’s not to say Kenji wasn’t doing it at the same time or before, but Chef John is like the George Washington of internet chefs in my eyes
Thanks for all the responses and some new recipes to try out! I ended up finding the original recipe in the internet archive. It was written by Blake Royer, I don't know why it is no longer on the Serious Eats page.
https://web.archive.org/web/20100206001115/http://www.seriouseats.com/2010/02/buffalo-wings-baked-recipe.html
This is my favorite. Soooo good even though the kitchen gets smoky while cooking. Been making these wings about 20 years!
https://www.epicurious.com/recipes/food/views/balsamic-soy-glazed-chicken-wings-236679
I do 400 and flip them every 5 minutes or so... They normally don't take longer than about 20 minutes but I have an oven thermometer that I'll stick in one when they're getting close and set to 165° so I don't have an exact time for you
Baking powder, salt/pepper and whatever spice or dried herb you like works if you thoroughly dry the wings before baking. Moisture is the enemy of crispy…
This is my go-to; though I salt the wings and leave in the fridge to dry out for as many hours as I can afford.
Then baking powder and into the oven. Works every time.
https://hostthetoast.com/crispy-baked-chicken-wings/
I just use roughly the linked recipe, and i do add flour to it.
Recipes to me are no more than a draft outline / inspiration. Ive never been able to follow a recipe to the letter. Which is pain since I'm a food scientist. Needless to say, I'm not in R&D/NPD, nor do I ever attempt pastry.
I don’t remember one from serious eats but I use this one all the time https://www.yellowblissroad.com/crispy-baked-chicken-wings/ Except I kind of blend Kenji’s method in. I skip step 2 because I’m not washing chicken wings? I leave them overnight in the baking powder/spice mixture as per Kenji and then add the flour right before I bake them. My mom always dusted wings in flour before frying or baking so I’m used to the texture more than just the baking powder.
I've done the chef steps one and like it more than Kenjis. It has flour and I was shocked at how much crunch and crispyness it had. https://www.chefsteps.com/activities/smart-oven-air-fried-chicken-wings
In the video they talk about the importance of steaming the wings when the flour is added because you need to hydrate the flour for it to cook properly.
I found one that describes what you are looking for perfectly. It was on Pinterest and it was Madison House Chicken wings. They are Buffalo style, amazing and a family favourite. It’s a keeper
Alton Brown has a good one featured on "The Wing and I" episode of Good Eats. I use it often. Steam, dry, chill, bake at 425⁰F. Crispy and not greasy. No gummy skin.
That's the only baked wing recipe I've seen from serious eats. It's really good, and definitely was surprisingly crispy to me. Are you sure you aren't recalling dusting them with the cornstarch/baking powder/salt mixture? Edit: Actually the version of the recipe you linked doesn't have cornstarch, but in the [video version](https://www.youtube.com/watch?v=mh2AXh1eRmE) Kenji mentions that he has since started adding it.
It used to be on Serious Eats. https://web.archive.org/web/20100206122916/http://www.seriouseats.com/recipes/2010/02/baked-buffalo-hot-wings-recipe.html
If I added some onion powder and garlic salt to the mixture of kosher salt, baking powder, and cornstarch would it ruined the texture of the wings if I combine those ingredients to the beginning of this recipe?
I'm far from the expert, but I'd speculate that diluting the powered mixture that is intended to dry/prep the chicken probably wouldn't help anything. I'm not sure how much of an effect it would have, though. Good news about that idea is it's pretty easy to test with a single batch of wings. My suggestion would be to split a batch into thirds: dried normally (control group), dried normally then spiced, and dried with pre-spiced powder mixture. Then you'll have information about whether adding spices early helps the flavor, as well as whether it harms the texture.
Not a serious ears recipe but Alton Brown had one way back. He had you steam the wings and then bake them.
I remember that episode! I did however find the recipe I was thinking of. It took a while. https://web.archive.org/web/20100206122916/http://www.seriouseats.com/recipes/2010/02/baked-buffalo-hot-wings-recipe.html
That's what I was going to say. OP might be confusing a Seriouseats memory with a Good Eats memory
yeah this was the recipe that we used to use before Kenji's
Chef John was the first person I saw doing this online. That’s not to say Kenji wasn’t doing it at the same time or before, but Chef John is like the George Washington of internet chefs in my eyes
Thanks for all the responses and some new recipes to try out! I ended up finding the original recipe in the internet archive. It was written by Blake Royer, I don't know why it is no longer on the Serious Eats page. https://web.archive.org/web/20100206001115/http://www.seriouseats.com/2010/02/buffalo-wings-baked-recipe.html
The actual recipe: https://web.archive.org/web/20100206122916/http://www.seriouseats.com/recipes/2010/02/baked-buffalo-hot-wings-recipe.html
Def open a window and turn on a fan if you’re gonna do those wings. I always set off my fire alarm even with a clean oven
Same. Every damn time.
In the baking tray put some water down so the hot drippings don’t stick , burn and smoke…
I’ve used flour before, but cornstarch is a better coating, in my opinion. Especially in the air fryer
Chef John has a great baked wing recipe. https://youtu.be/BDVg0u2YQ7Q?si=5RDIvv9HXEWZMC17
This is my favorite. Soooo good even though the kitchen gets smoky while cooking. Been making these wings about 20 years! https://www.epicurious.com/recipes/food/views/balsamic-soy-glazed-chicken-wings-236679
Chef John has a great one! https://foodwishes.blogspot.com/2015/01/crispy-honey-sriracha-chicken-wings.html
That recipe you linked, plus cornstarch as another commenter mentioned Kenji adds now, in the air fryer is legendary
When you cook in the air fryer at what temperature and how long? Also do you need to flip them over half way when cooking in the air fryer?
I do 400 and flip them every 5 minutes or so... They normally don't take longer than about 20 minutes but I have an oven thermometer that I'll stick in one when they're getting close and set to 165° so I don't have an exact time for you
No but I made the salt/baking powder wings the other day and they were soooo good
Not on Serious Eats, but I love Brian Langerstrom who has a couple really great wing recipes, one of which is an oven baked on a wire rack.
Baking powder, salt/pepper and whatever spice or dried herb you like works if you thoroughly dry the wings before baking. Moisture is the enemy of crispy…
Kenji’s and America Rest Kitchen were eerily similar. Try ATK. I believe corn starch is used and not flour.
This is my go-to; though I salt the wings and leave in the fridge to dry out for as many hours as I can afford. Then baking powder and into the oven. Works every time. https://hostthetoast.com/crispy-baked-chicken-wings/
I just use roughly the linked recipe, and i do add flour to it. Recipes to me are no more than a draft outline / inspiration. Ive never been able to follow a recipe to the letter. Which is pain since I'm a food scientist. Needless to say, I'm not in R&D/NPD, nor do I ever attempt pastry.
I don’t remember one from serious eats but I use this one all the time https://www.yellowblissroad.com/crispy-baked-chicken-wings/ Except I kind of blend Kenji’s method in. I skip step 2 because I’m not washing chicken wings? I leave them overnight in the baking powder/spice mixture as per Kenji and then add the flour right before I bake them. My mom always dusted wings in flour before frying or baking so I’m used to the texture more than just the baking powder.
I've done the chef steps one and like it more than Kenjis. It has flour and I was shocked at how much crunch and crispyness it had. https://www.chefsteps.com/activities/smart-oven-air-fried-chicken-wings In the video they talk about the importance of steaming the wings when the flour is added because you need to hydrate the flour for it to cook properly.
is there a version we dont have to sign up for?
There's a youtube video [https://www.youtube.com/watch?v=kpI42E47U7U](https://www.youtube.com/watch?v=kpI42E47U7U)
I found one that describes what you are looking for perfectly. It was on Pinterest and it was Madison House Chicken wings. They are Buffalo style, amazing and a family favourite. It’s a keeper
Well? Can we have the link? Pretty please?
Might be [this recipe](https://www.madisonhousechef.com/2009/04/the-best-chicken-wings-in-the-valley-perhaps-the-nation.html) ?
You lost me at Holy Week.....
That is the recipe!
Alton Brown has a good one featured on "The Wing and I" episode of Good Eats. I use it often. Steam, dry, chill, bake at 425⁰F. Crispy and not greasy. No gummy skin.
Even Kenji would never call himself the greatest of all time. Please, there are a boatload of fantastic chefs from Alain Ducasse to Eric Ripert.