I know what you’re thinking. “Baked wings? Finally! Something healthy after all the holiday gorging from Thanksgiving! I should make these immediately!”
These little guys look innocent enough. They smell like buffalo wings. They taste like buffalo wings. But much to my dismay, they contain calories… just like fried buffalo wings.
Apparently we forgot that tiny little detail as we inhaled these bad boys. I will admit that we purchased a family pack of wings for two of us. I will not admit, however, that we finished said family pack. In one night.
It is miraculous that I’m not 20 lbs heavier.
But listen, just go ahead and make these. You’ll only regret it if you, like me, have a problem with portion control when confronted with ridiculously delicious foods.
Have a butcher clean 2 lbs of chicken wings for you. Trust me, it’s easier to have them separate the wing and the drumstick, and also to cut off and remove the tip.
Throw the wings in a large Ziploc bag, then add 1/4 cup of all purpose flour, 1 tablespoon of salt, 1/2 tablespoon of black pepper, a good shake or two of garlic powder, then seal the bag and shake.
Obviously you know what’s coming next: the good stuff.
Pour 1/4 – 1/2 cup of hot sauce, depending on how hot you like it (I use Frank’s hot sauce) into the bag. Seal, shake, then place in your refrigerator to rest for a while. I’d give these at least an hour or so, but longer is better. I prepped these before leaving for work one morning and then baked ’em off when I got home.
Place wings (sans extra sauce) on a lined baking sheet. Make sure to spray the foil with oil before placing the wings down. It’ll help prevent them from sticking.
For experiment’s sake, I added a little extra sauce to half the wings (left) to see if it would change the crust at all. Would it be crispier? Would it be soggy? Who knew?
Bake in a 400 F oven for 30 minutes, then remove, flip all of the wings over, and return to the oven for another 20-25 minutes.
Here they are after 30 minutes:
And again after fully cooking:
Turns out adding extra sauce before baking the wings didn’t make much of a difference. If you like a saucier wing, however, you can just douse the wings with extra hot sauce when they’re finished baking.
Thank you, Chicken Wing Gods, for combining chicken and buffalo sauce!
If ever there were a time to be a glutton, this is it. Besides, everyone knows you don’t begin dieting until after the New Year. Am I right, or am I right?
Baked Buffalo Wings
Yields: 4 servings
Time: 1 hr cook time, 1 hr (or longer) resting time
For the chicken wings:
- 2 lbs chicken wings (drumsticks and wings separated, tips removed)
- 1/4 cup flour
- 1 tbsp kosher salt
- 1/2 tbsp freshly ground black pepper
- 1/2 tbsp garlic powder
- 1/4 – 1/2 cup buffalo sauce
- Cooking spray
- Bleu cheese or ranch dressing
- Carrots, celery, anything you like!
- Place chicken wings in a large Ziploc bag. Pour flour, salt, pepper, and garlic powder inside. Seal and shake to coat.
- Add buffalo or hot sauce to the wings, seal and shake to coat. Place in a refrigerator for at least 1 hour or up to one day.
- Preheat an oven to 400 F. Line a baking sheet with aluminum foil and spray with cooking oil. Place chicken wings on the sheet and bake for 30 minutes. Remove from oven, flip each wing, then return to the oven for 20-25 minutes.
- Serve with carrots, celery, bleu cheese, and/or ranch dressing.