Really Good Oven-Fried Buffalo Wings | Serious Eats : Recipes

Really Good Oven-Fried Buffalo Wings Serious Eats : Recipes:
I made a variation of these wings last night. I actually marinated the wings in the sauce for about 4 hours (in a bowl-- covered) and then added the baking powder/salt combo for the last hour (because of all of the salt complaints that I read). I still question how much salt is needed with the baking powder (if any)—I lowered the amount of salt & they were fine. I LOVE the baking powder idea, though. My wings were perfectly crispy-- and I truly believe that the baking powder helped.
The other thing that I changed was the cooking method. I cooked them at 425 on a wire rack on top of a sheet pan lined with foil. In addition, I poked several holes/made several slits in a sheet of parchment paper & put it on top of my wire rack. This allowed the fat to drain onto the lined sheet pan without having the wings stick and without having those awful wire marks on your food-- worked perfectly. There was A LOT of fat that drained onto the sheet pan. Lastly, I would suggest to everyone to use Frank's Hot Sauce. In my opinion, there's no other sauce that hits the mark. How much butter you use, is up to you. I like to add one garlic clove to my sauce while it's heating.