Buffalo Chicken Wings
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inspiration: We love Buffalo Chicken Wings and during Super Bowl season, the cravings are stronger than ever! Since we don't have a deep fryer and also want to make these as easy as possible, after much trial and error, we found this method for baking the wings just as good, if not better, as the ones you find traditionally made in restaurants and bars.
ingredients:
- 36 raw chicken wings
- 3 tbsp. flour
- 1 tbsp. garlic powder
- 1 tbsp. smoked paprika
- 1 tbsp. chili powder
- 1 tbsp. cumin powder
- 1 tsp. cayenne powder
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup Franks Red Hot sauce
- 1/2 cup barbecue sauce (homemade or store bought)
- 1/2 cup Thai Chili sauce
method: Preheat the oven to 475 degrees.
In a small bowl or Ball mason jar, combine the flour, garlic powder, chili powder, chili powder, cumin powder, cayenne powder, salt, pepper and stir to combine.
Remove chicken wings from their packaging and pat dry with a paper towel to remove any liquid and moisture. This will ensure the dry rub will stick evenly to the skin and also help the wings to get crispy in the oven. Place the wings in either a large bowl or a large freezer bag and add in the spice flour rub. Toss or shake to combine and coat the wings with the mixture.
In another very large bowl, big enough to fit all the wings, combine the Franks Red Hot sauce, barbeque sauce, and Thai Chili sauce to make the Buffalo Sauce that will coat the wings when cooked and set aside.
Place the wings, evenly spaced and fatty side up, on a large baking sheet.
Roast in the oven for 30 minutes. Remove the wings from the oven and while they are still hot, put the wings in the large bowl with the Buffalo Sauce and toss to combine, coating each one with lots of sauce.
Plate the wings in a large bowl or on a platter with Blue Cheese dip and enjoy!
entertaining notes: Chicken Wings can be made 3 hours ahead of time, left, covered at room temperature, and then reheated at 400 degrees for 15 minutes if needed.
Yields: 36 wings (serves about 3 people)
