Buffalo Wings

prep 15 min, cook 2 hours
× 4
These spicy, tangy wings are maded with the original Buffalo sauce (a strong mix of vinegar and cayenne pepper), but baked instead of deep-fried.

1

  • 20
    chicken wings
  • 3/4 cup
    flour
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    salt
Prepare a large ziploc bag with the flour and spices. Then, cover a baking sheet with aluminum foil and grease lightly with oil. A few at a time, drop the chicken wings into the bag, seal, and shake to cover the chicken. Lay out the wings on the tray as you go along. Place the tray in the refigerator for an hour to set.

2

  • 1/2 cup
    Frank's RedHot Buffalo Sauce
  • 1/2 cup
    butter
Melt the better and hot sauce in a tall, narrow container (e.g., a coffee mug). Using tongs, dunk the wings, one at a time, and return to the baking sheet. Reserve the remaining sauce.

3

Pre-heat the oven to 400°F. Bake the wings for 45 minutes, turning them over mid-way. The remaining sauce can be placed in a small bowl to serve with the wings along with some ranch dressing.

https://www.allrecipes.com/recipe/166638/baked-buffalo-wings
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