Prep 15 mins
Cook 50 mins
These wings are baked not fried. My DH is from Western New York and says these wings are as great as the best in Buffalo!
- 24 chicken wings
- onion powder
- garlic powder
- 2 crushed garlic cloves
- 4 tablespoons margarine
- 1 tablespoon distilled white vinegar
- 1⁄3 cup hot sauce
- Arrange the wings on a sprayed broiler pan, may want to add a little water to the bottom of the pan for easy clean up. Sprinkle with garlic and onion powder. Bake at 425 for 45 minutes.
- About 10 minutes before wings are done melt the margarine in a large skillet. Stir in the garlic, vinegar and hot sauce. Season with pepper. The hot sauce has a lot of sodium so if you do add salt you may want to use just a little.
- After chicken wings are baked add them to the skillet and coat them. Place the wings back on the broiler pan, baste with remaining sauce in skillet. Broil for 5 minutes or until a little crispy. ENJOY.
I just wanna say how much I enjoy your naming of these delish-looking wings. Also, baking is certainly healthier than deep-frying.