Baked Buffalo Chicken Wings
Notes: It took my wings about an hour to cook properly in my oven. Keep checking them to see if they are done. Also, the skin never got truly crispy, the way they do when you fry them, but they were still done and tasted great. I omitted the cayenne pepper because I don’t like anything too spicy.
Total Steps
7
Ingredients
7
Tools Needed
10
Ingredients
- 0.75 cup all-purpose flour
- 0.5 teaspoon cayenne pepper(optional)
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 20 pieces chicken wings
- 0.5 stick butter, melted
- 0.5 cup hot pepper sauce (Frank's RedHot preferred)
Instructions
Step 1
Line a baking sheet with aluminum foil and lightly grease with cooking spray. (Alternatively, use disposable baking tins).
Step 2
Combine flour, cayenne pepper, garlic powder, and salt in a resealable plastic bag. Shake to mix. Add the chicken wings, seal the bag, and toss until the wings are well coated with the flour mixture.
Step 3
Arrange the coated wings onto the prepared baking sheet(s) and refrigerate for at least 1 hour (or overnight for best results).
Step 4
Preheat oven to 400 degrees F (200 degrees C).
Step 5
In a small bowl, whisk together melted butter and hot pepper sauce. Dip each chicken wing into the butter mixture, then return them to the baking sheet.
Step 6
Bake in the preheated oven for about 45 minutes, or until the chicken is no longer pink in the center and crispy on the outside. Turn the wings over halfway through cooking to ensure even cooking.
Step 7
Note: Actual baking time may vary; it can take up to an hour for the wings to cook properly. Keep checking for doneness. The skin may not get as crispy as fried wings, but they will still be cooked and flavorful.