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Thursday, March 28, 2024
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HomeBaked Buffalo Chicken Wings

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.

Ingredients

Ingredients:
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 melt  (one stick)  butter
1/2 cup hot  pepper  sauce (I like Frank’s RedHot)

Preparation

1. Line a  baking  sheet with aluminum foil, and lightly grease with cooking spray. (I chose to buy disposable tins to cook mine in, and it was great because they were very messy at the end and I could just throw them out!
2. Place 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.
3. Place the wings onto your prepared  baking  sheet (or disposable  baking  sheets) and place into the  refrigerator  for a least an hour. (I did this the day before and let sit over night. This making day-of cooking that much easier!)
4. Preheat oven  to 400 degrees F (200 degrees C).
5. Whisk  together  melted butter  and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back onto the  baking  sheet.
6. Bake  in the  preheated oven  until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes.  Turn  the wings over halfway during cooking so they cook evenly.
7. 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. I thought they were just right, TBW added more hot sauce to his  plate  and enjoyed that, too.
Credit: Foodista

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