Ahh Buffalo wings. The heart and soul of every Buffalonian. They can be found at every bar, football tailgate and as a side dish to a large pizza. Every summer in Buffalo there a huge Buffalo Wing Festival, where dozens of restaurants come together to serve thousands of wings to hungry wing-lovers. It is a great way to try lots of different flavors of wings all in one place.
Traditionally, the Buffalo wing is deep-fried, then tossed in Buffalo sauce – essentially made from melted butter and Frank’s hot sauce. Since I need to fit into a wedding dress in less than 4 weeks, I decided to forgo the deep fryer and bake these wings. I was surprised that the baked version tasted very similar to the fried version.The key to a crispy baked wing is to bake them on a rack, so the excess grease drips below the wing itself. These wings would be perfect for football games this fall (if the NFL ever gets its act together!).
Baked Buffalo Wings
Yields: About 20 wings
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot sauce
Take a large baking sheet, and line with aluminum foil and spray lightly with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
Preheat oven to 400 degrees F.
Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. (If you prefer a crisper wing, bake on a roasting rack). Turn the wings over halfway during cooking so they cook evenly.
Serve immediately with blue cheese and celery. If you like a saucey wing, be sure to toss the wings in additional hot sauce after baking.