Description
An easy and non-fried recipe of Buffalo chicken wings. Serve with blue cheese salad dressing, sticks of carrot, and celery.
Ingredients
- ½ pound chicken wings, split and tips discarded
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup butter
- ¾ cup red hot sauce
- ¼ cup brown sugar (Optional)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add chicken wings
- put lid on steamer
- and steam wings until no longer pink at the bone and the juices run clear
- about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Spread chicken wings onto a platter to cool; pat dry with paper towel. Spread wings onto a rimmed baking sheet; season with salt and pepper.
- Bake wings in preheated oven for 20 minutes
- flip
- and continue to bake until crispy
- about 20 minutes more.
- Melt butter in a saucepan over low heat. Stir hot sauce
- brown sugar
- onion powder
- garlic powder
- and cayenne pepper into the melted butter; cook
- stirring occasionally
- until the seasonings dissolve into the liquid and the mixture is hot
- about 5 minutes.
- Put wings in a large bowl; pour sauce over wings and toss to coat.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 30 mins
Servings: 8