Baked Buffalo Wings
chicken wings, olive oil, all-purpose flour, white vinegar, cayenne pepper, garlic powder, Worcestershire sauce, Tabasco sauce, Louisiana hot sauce
When we first set out to make buffalo wings back in the day, we felt that the best place to search for a recipe was in Buffalo, New York. It just seemed a no-brainer. We found a great recipe from the Anchor Bar in Buffalo and sort of adjusted it to our liking, finding small ways to make the wings healthier.
And healthy version or not, these wings are really freaking yummy. Make a plate for your next game-watching night, and your friends will be designating you as the host supreme. Enjoy!
18 chicken wings, cut into two pieces each (a flat and a drum), skin removed
3 tablespoons vegetable oil or olive oil
1 teaspoon kosher salt
1 cup all-purpose flour*
1 ½ tablespoons white vinegar
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
½ teaspoon Worcestershire sauce
2 teaspoons Tabasco sauce
¼ teaspoon salt
6 tablespoons Louisiana hot sauce
Preheat oven to 425 degrees F.
In a bowl, toss the wings with 1 tablespoon of the vegetable oil and salt. Place into a large Ziploc bag, add the flour, and seal. Shake well to coat the chicken evenly.
Remove wings from the bag, shaking off any excess flour, and spread out evenly on oiled, foil-lined baking pans. There should only be one layer of wings (don’t stack!). Bake for about 20 minutes and then turn the wings over. Bake another 20 minutes, or until the wings are cooked through and are browned.
While the wings are baking, mix the rest of the ingredients for the sauce in a pan. Place the pan over low heat, bring to a simmer, and stir occasionally. Remove from heat.
After the wings are cooked, transfer them into a large mixing bowl. Pour the sauce over the hot wings and toss to coat completely. Serve!
You can trade out the all-purpose flour for oat flour, which is gluten-free.
For extra crispy wings, you can par-boil them for 5 minutes to render some of the fat out of them. They’ll be crispier and leaner!