These Oven Baked Buffalo Chicken Wings have all the classic taste with no messy frying and no added fat! Serve these at your next football party and enjoy the compliments.
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 5servings
Ingredients
Cooking spray
¾cupall-purpose flour
½teaspooncayenne pepper
½teaspoongarlic powder
1teaspoonsaltdivided
20chicken wing pieces(all drummettes, all wingettes, or a combination)
½cupbuttermelted
½cupFrank’s Red Hot Wing Sauce
2tablespoonshoney
2tablespoonssoy sauce
Instructions
Line a baking sheet with foil. Spray a cooling rack generously with cooking spray and place in the baking sheet.
Dry the wings well with paper towels.
Place the flour, cayenne pepper, garlic power and 1/2 teaspoon of salt in a large Ziploc bag. Shake to mix well.
Add the dried wings to the bag with the flour mixture and toss until well coated.
Remove the wings, shaking off excess flour coating, and place on the prepared cooling rack.
Place the prepared wings in the refrigerator, uncovered, for at least one hour.
Preheat the oven to 400 degrees.
Bake the wings for 25 minutes.
Remove from the oven, turn each wing over and return to the oven.
Bake for an additional 25 minutes.
Meanwhile, whisk together the melted butter, hot sauce, honey, soy sauce and remaining 1/2 teaspoon of salt in a small bowl.
Remove the wings from the oven and dip them 3 or 4 at a time in the sauce mixture.
Place the coated wings back on the pan, return the pan to the oven and cook for an additional 6-7 minutes.
Remove from the oven, place on a serving dish and drizzle remaining sauce over wings.
Notes
For the chicken wings, you can use all drummettes, all wingettes (also called flats), or a mix of both.
The amount of cayenne pepper used in this recipe makes very mildly spiced wings. If you like yours hot, increase the cayenne.
Don't skimp on the chilling time for the wings. This step is what creates baked crispy wings.