Sunday, February 5, 2012

SIDES: Fiery, baked buffalo wings

I love, love, love buffalo chicken wings, but I don't often indulge in this fried beauties because, well, they're just plain bad for you.  I made these wings for a family Super Bowl party, and not only did they taste amazing, the wings itself were perfect in terms of texture.

Servings: 5-6

  • 4 lbs chicken wings (ready-to-cook - tips removed)
  • 2 bottles Louisiana Wing Sauce
  • 2 tbsp cayenne pepper
  • 2 tbsp crushed red pepper flakes
  • 2 tbsp black pepper
  • 2 tbsp salt
  • Fill a large pot (or two) half way with water
  • Boil water, wings, and all spices (except sauce) for 15 minutes
  • Set oven on "roast" on 450 or on bake at 450 (preferably roast)
  • Strain boiled wings
  • Cover a large cookie sheet in foil
  • Pour one bottle of Lousiana Hot Sauce in a small to medium size bowl
  • Dunk wings in Lousiana Hot Sauce and place on the cookie sheet
  • Place wings in the oven - bake/roast for 10-12 minutes on one side
  • Take wings out and brush sauce on the top of the wings
  • Flip wings over and brush sauce on the other side of the wings
  • Return the wings to the oven for another 10-12 minutes
  • Remove from oven and enjoy with celery, carrot sticks, and some low-fat ranch dressing!

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