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Buffalo wings have been my arch nemesis for quite awhile. I have tried making them so many times with various wings and sauces and even though they taste good, they are never crunchy enough. I have tried recipe after recipe, but every batch comes out missing that yummy crispy outside that any good wing has…until now. I learned the secret is actually par-cooking the wings and then getting them nice and dry before sticking them in the oven. This allows the skins to get really crispy and delicious. This time I was working with frozen wings so I par cooked them in the microwave in some water but a steam basket would also work. Then once you take them out of the oven, toss them with some butter and buffalo sauce, and serve with skinny ranch or blue cheese.
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