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Baked Buffalo Wings

Yields1 Serving

This recipe has been adapted from a number of different recipes.

 ¾ cup all-purpose flour
 1 tsp cayenne pepper
 1 tsp garlic powder
 ½ tsp salt
 1 tsp baking powder
 10 chicken wings (full wing : drumette, wingette, and tip)
 ¼ cup melted butter
 ¼ cup hot pepper sauce (such as Frank's RedHot)

Line a baking sheet with aluminum foil, grate ontop. Place the flour, cayenne pepper, garlic powder, baking 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, the longer the better, even overnight.


Preheat oven to 425 degrees F (220 degrees C).


Remove wings from grate, and spray the grate with oil. Place the wings fleshy-side down. Bake for 25 minutes.


Flip the wings over (fleshy-side up), and bake for an additional 20 minutes.


Melt butter in a pot. Whisk in hot sauce until smooth. Toss the wings with the butter and hot-sauce mix and serve.