Baked Buffalo Wings

No offense to apple pie, but in my mind the most American food of the 21st Century has to be buffalo wings. Not just buffalo wings, but anything buffalo flavor. It’s almost the PSL (pumpkin spiced latte, for those unfamiliar) for a large portion of the country. I’m not above this trend, and love wings that are borderline painfully spicy. Heather doesn’t like to intentionally eat foods that make her cry, but we both love these wings.

I wanted to put together a wing that would have the flavor I like without the intense heat that turns off a lot of people. These buffalo wings have the flavor, with almost no bite. There is some heat, but after eating a dozen you won’t be crying—at least neither of us were. We have made these wings each weekend throughout the playoffs, even with the devastating Packers loss to the Seahawks. We’re still a little sour over the way that game ended; nevertheless, we will be watching Superbowl XLIX with friends and these wings.

Ingredients
4 lb chicken wingettes
1/2 C Frank’s Red Hot
1 Tbsp garlic powder
2 tsp cayenne powder
1/4 tsp turmeric powder
1/4 tsp black pepper
1/2 tsp salt

Method

Place wingettes in a stain-proof bowl or large ziplock bag. Pour over hot sauce and toss to coat evenly. Allow to marinate at least 2 hours, but preferably overnight.

Prepare spice mix to sprinkle over wings liberally. Line your baking pan with parchment paper, and lightly oil wire rack. Preheat oven to 400ºF.

Place wings on baking trays (we needed two), and sprinkle about half of the dry mix over the wings. Flip wings and repeat with remaining spices.

Place in oven for 35 minutes. Then swap trays’ locations on racks and cook an additional 20-30 minutes.

The meat will start to pull away from the bones, and the skin will become very crispy.

Allow to cool, and get your eat on! Check out our Superbowl round up from last year, as well as this, and this, for a load of recipe ideas.

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