These baked Buffalo chicken wings hit the oven, not the fryer, saving on fat and calories. Just like the original Buffalo wings, these baked Buffalo wings are coated in a tangy, spicy sauce and served with carrots, celery and your favorite creamy dipping sauce.
Baked Buffalo Chicken Wings
Eating Well
PHOTO: JEN CAUSEY
Active Time
20 mins
1 hr 5 mins
Total Time
8
Servings
Ingredients
2 pounds chicken wings, separated if necessary
1 ½ teaspoons canola oil
1 teaspoon baking powder
3 tablespoons Buffalo-style hot sauce (such as Frank's RedHot)
2 tablespoons unsalted butter
1 tablespoon honey
2 teaspoons cider vinegar
Blue cheese or ranch dressing, carrot and celery sticks for serving
Directions
Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Place a wire rack on the baking sheet; coat with cooking spray. Pat wings dry and place in a medium bowl. Add oil and baking powder; toss to coat well. Arrange the wings in an even layer on the prepared rack. Bake until the skin is crispy and the chicken is thoroughly cooked, 45 to 50 minutes.
Step 1
Meanwhile, combine hot sauce, butter and honey in a small saucepan; bring to a simmer over medium heat. Cook, swirling occasionally, until slightly reduced, about 5 minutes. Remove from heat and stir in vinegar.
Step 2
Transfer the wings to a large bowl. Add the Buffalo sauce; toss until evenly coated. Transfer to a platter. If desired, serve with dressing, carrots and celery.