Monday was Valentine’s Day, if you recall. And if you know anything about my husband, his heart does cartwheels for all things buffalo chicken-y. I mean, the man practically lives off Buffalo Chicken Dip throughout the college football and basketball seasons. And oh, fabulous…March Madness is right around the corner! He’ll probably be a MLB fan before I know it. They play, what, 160-some games a year…not including playoffs.
And when I boycotted the making of Buffalo Chicken Dip, he stepped up to the plate. The man knows the recipe by heart.
To swoon him on the day of love, I decided to try my hand at Baked Buffalo Chicken Wings with Homemade Buffalo Wing Sauce. A key to a man’s heart is through his stomach they say…
Oven-Fried Buffalo Chicken Wings slightly adapted from Food Wishes
5 pounds chicken wings, cut into wings and drumettes
salt and fresh ground black pepper, to taste
3 Tbsp Frank’s hot sauce
2 Tbsp canola oil
1 cup flour
2/3 cup Frank’s Louisiana hot sauce
1 stick (1/2 cup) cold unsalted butter
1 1/2 Tbsp white vinegar
1/4 tsp Worcestershire sauce
1/2 tsp Tabasco sauce or other hot sauce
1/4 tsp cayenne pepper
1/8 tsp garlic powder
Preheat oven to 400 F.
Season wings with salt and pepper and drizzle with Frank’s Hot Sauce. Toss to distribute flavors. Drizzle with oil and re-toss. Toss with 1 cup flour and dredge to cover.
Line 2 baking sheets with tin foil and coat with non-stick spray. Arrange chicken wings on the baking sheets and spray with non-stick spray to lightly coat. Bake for 60 minutes, turning wings after 30 minutes.
Bring sauce ingredients to a boil over medium-high heat. Adjust flavor, if needed. Remove from heat. Toss wings with sauce and allow to cool for 5 minutes before serving. Yield: about 40 wings with sauce.
Nutrition Information (per wing with sauce): 146 calories; 7.2 g. fat (2.7 g. saturated); 57 mg. cholesterol; 227 mg. sodium; 2.5 g. carbohydrate; 0 g. fiber; 16.8 g. protein
Result: These were very good and Mr. Prevention gave a big thumbs up! I made half of this recipe and it made about 20 wings (wings and drumettes). Mr. P was very impressed that they got as crispy as they did…and no frying necessary! These would be great for a group on game day or for any casual entertaining! Enjoy!
And now, a confession.
I have prided myself on never having cooked poultry with its skin. After my attempt at baked wings, that is no longer the case. Wings are good because they are crunchy (thanks to the skin) on the outside and juicy on the inside. It’s easy not to think about the skin when you’re not the one preparing the wings and you can blissfully nosh away on spicy, delicious wings without a care in the world. Calories, who? Saturated fat, what? Mhmmm.
Not so much when you’re the one making them. HOWEVER! These wings are baked, not fried. So while the traditional wings not only contain the chicken skin (saturated fat) they are then deep fried (trans fat). You see, folks…I’m doing my husband’s health and waste-line a favor. Because let’s be honest, Buffalo Wild Wings is 0.9 miles from my front door and my husband frequents the joint on the regular. 😉
On an unrelated note, thank you for the well wishes! Tuesday was definitely the worst of the cold, but a migraine plagued me yesterday. I took the day off from work but made it to class to teach. I needed the day to recoup before lecturing for a few hours! I think I am on the mend and the worst of it is over. Good thing, my parents get to town tomorrow and I have a filthy house that needs a major deep clean! 😀
Question: What food would turn the key to your heart (or stomach)? 🙂