Buffalo Hot Chicken Wings
Traditional Buffalo hot wings
Servings: 10 people
- 4 lbs. meaty chicken wings (if frozen, defrost and pat dry)
- 1/2 cup Frank's Hot Sauce
- 1/2 cup unsalted butter
- pinch of salt
- additional cayenne pepper to taste if you like it really hot.
Pre-heat oven to 425 degrees F.
Line baking sheets with foil to prevent sticking and for easy clean-up. Spread wings out so they are not touching. Bake for 25-30 minutes. Remove excess grease if there is any, turn wings and cook an additional 25 minutes or until wings are golden brown and cooked through. Skin should be crispy.
If the wings are cooked, but not browned, place them under broiler for a few minutes per side to crisp and brown.
While wings are cooking, melt butter in a small saucepan over a low heat. Whisk in hot sauce and salt.
Toss cooked wings in sauce until well coated.
Serve with blue cheese dressing and celery sticks.
Serving: 1g | Calories: 484kcal | Carbohydrates: 1g | Protein: 33g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 164mg | Sodium: 502mg | Potassium: 283mg | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg