Baked Buffalo Chicken Wings

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The big game is almost here, and who wouldn’t want to devour a few pounds of these hot wings at a Super Bowl party?  You can make this healthier version of buffalo wings without needing a special fryer.  These will impress your guests.  Be prepared to give them copies of this recipe.

Baked Buffalo Chicken Wings
This recipe is for 2 lbs of wings, and serves 4.

Step 1 – A great way to prepare the wings for baking is to boil them in a big pot with two tablespoons of salt for about 15 minutes.  This cooks off some fat and makes them nice and juicy.  (I made them once adding a teaspoon each of cayenne pepper and crushed red pepper to the salted water and they were killer.)

Step 2 – Bake on a jelly roll pan lined with parchment paper (so they don’t stick), at 500 degrees for 20 – 25 minutes, turning once.

Step 3 – Prepare the sauce.
Combine 1/2 cup Frank’s Red Hot, and 1/3 cup melted butter.  (To kick it up a notch you can add 1 tbsp of white vinegar.)  Whisk together over medium heat until it starts to simmer.

Step 4 – Coat baked wings in sauce.

Serve with ranch or blue cheese dressing and celery sticks.  Enjoy!

After boiling I tossed the wings in corn starch with a pinch of cayenne pepper and seasoned salt.  Tossing them in the cornstarch helps more of the sauce to stick.

Making the sauce at the start of the baking, and allowing it to cool will help it stick to the wings.  We found as the sauce cooled the butter thickened, and we had more on the wings, which is how we like it.

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Total Comments (1)

  1. Jenny Finney
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