Buffalo Wings
photo by Ashley Cuoco
- Ready In:
- 2hrs 57mins
- Ingredients:
- 9
- Yields:
-
20 5 pieces each
- Serves:
- 4
ingredients
-
Wings
- 1 cup flour
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 20 chicken wings
-
Sauce
- 1⁄4 cup butter
- 1⁄4 cup frank's hot sauce
- 2 dashes ground black pepper
- 2 dashes garlic powder
directions
- In a small bowl, mix together flour, paprika, cayenne pepper, and salt.
- Place chicken wings in a large bowl and sprinkle flour mixture over them until they are evenly coated.
- Cover and refrigerate for 1 1/2 - 2 hours.
- Line a cookie sheet with aluminum foil and spray generously with non-stick cooking spray.
- Place wings on the cookie sheet.
- Bake at 400F for 40 minutes, turning once.
- Broil for 2 minutes, turning once.
- Toss with Sauce.
- Sauce: Combine butter, hot sauce, pepper, and garlic powder in a bowl and microwave until melted.
- Stir for a couple of minutes to blend evenly.
Reviews
-
UPDATE: Made this recipe for my extended family and they were RAVING!! I can't believe there aren't more reviews. If you are considering making this, do! My hubby and I have made these wings several times and love them still. I love that you don't have to fry them, and it's all sooo easy. We like using Frank's Hot Sauce and it's the perfect blend of spicy for us.
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These were fall-apart tender and very tasty. I have to confess - my cayenne is super hot so I used hot paprika instead. Along with the Frank's Red Hot that I used for the sauce, the wings turned out just barely hot. I think next time I'll add in some cayenne after all. One note: even though I greased my pan heavily the wings still stuck and big chunks of skin tore off. I would highly recommend lining the pan with nonstick foil. Overall though, this is a great way to make hot wings without deep frying. Thanks for posting!
see 10 more reviews
Tweaks
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These were fall-apart tender and very tasty. I have to confess - my cayenne is super hot so I used hot paprika instead. Along with the Frank's Red Hot that I used for the sauce, the wings turned out just barely hot. I think next time I'll add in some cayenne after all. One note: even though I greased my pan heavily the wings still stuck and big chunks of skin tore off. I would highly recommend lining the pan with nonstick foil. Overall though, this is a great way to make hot wings without deep frying. Thanks for posting!
RECIPE SUBMITTED BY
Amy Ann Ash
Forest Hill, 60
<p>FOOD, FOOD, FOOD! WINE, WINE, WINE! Iron Chefs rule. So does Cakebread Cab, Darioush Duel, and everything Ledson!</p>