Oven Baked Buffalo Chicken Wings

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Baked Buffalo Chicken WingsThis is one of my favorite family recipes, and it’s a big hit with my boys (husband included). And, to make it even better, it’s low carb and low fat!

I know there are a lot of chicken wing recipes on the Internet, but I think they call for too many ingredients. I’m not a fan of making things from scratch if one jar of sauce, and a little seasoning, will do the trick instead of a dozen or so ingredients. So, the following is my recipe for oven baked Buffalo chicken wings, and they are so good!

Preparation:

First, gather up all of the ingredients that we’ll need. Chicken wings, of course, a stick of butter, your favorite hot sauce, and seasoned salt. You might also want to have some sour cream on the side, along with some bleu cheese dressing and celery sticks.

Butter, Frank's Hot Sauce, Lowry's Seasoned Salt

I usually buy the 4-lb bag of frozen chicken wing at Kroger, which yields approximately 28 wings, depending on the size of the wings. We prefer the flats sold in the 5-lb bag but, lately, Kroger’s only been selling the 4-lb bag of mixed wings (flats and drumettes). So, I just cook up the whole bag for four of us, which usually yields about 7 wings per person.

Last week, I bought the large 10-lb bag of frozen chicken wings from Sam’s Club. There are approximately 65 to 70 chicken wings in the whole bag. The bag states 27 4-oz. servings. In fact, I think they’re being liberal with the servings because 10 pounds of wings equals 160 ounces, which would make 40 4-ounce servings. So, I’m not sure exactly how they get those figures. I counted approximately 66 wings in the whole bag, which would be 11 servings of 6 wings each, which I think is a pretty good sized serving. I paid $20.98 for the 10-lb bag, compared to about $12 for the 4-lb bag at Kroger.

Frozen chicken wings from Sam's Club

Directions for Chicken Wings:

    1. Preheat oven to 425 degrees
    2. First, completely thaw wings and pat them dry.
    3. Line baking sheet with foil or parchment paper (it makes cleanup easier) and place a wire rack on top. The rack allows for circulation and the wings don’t stick to the pan. I use a 13″ x 18″ baking sheet, which fits up to 36 chicken wings. If you don’t have a wire rack, coat your foil-lined sheet with non-stick spray. I find that parchment paper helps keep wings from sticking to the pan. Space more so the heat can circulate to get them crispy.
    4. Spread wings in single layer on rack. I usually measure out 28 to 32 wings for the four of us.

Season both sides of chicken wings

    1. Spray both sides with olive oil, or toss in large bowl with 2 tbsp of olive oil, and sprinkle both sides with seasoned salt.

Oven baked chicken wings turned over

    1. Bake for about 30 minutes and turn.

Oven Baked Buffalo Chicken Wings

    1. Bake another 15 to 30 minutes, or until brown and crispy.

Oven Baked Buffalo Chicken Wings

Directions for Buffalo Wing Sauce:

    1. Melt butter in small pan. Add hot sauce, stir and let sit in cool spot to thicken while the wings bake. Can be chilled for up to a week. Rewarm before using.
    2. In a large bowl, toss the wings in Buffalo sauce. If you’d like to bake the sauce into the wings, baste the wings after the first 30 minutes. I find that this isn’t necessary.

Buffalo Chicken Wings tossed in hot sauce

Serve with celery sticks and bleu cheese dressing.

I am a wimp when it comes to spicy foods, so I dip my wings in a mixture of sour cream and bleu cheese dressing. It’s a little trick that I learned sometime ago, when I would use sour cream to dip my nachos or put it on burritos and tacos. It is the quickest way for me to take away the heat, and it works immediately. My husband says eating bread works, too, but that takes too long, is too filling, and since I eat low carb bread is not on my list of foods to eat.

If you like it mild, hardly taste the heat and more buttery, use 1/4 cup of Frank’s Hot Sauce with 1/2 cup of butter (1 stick).

If you prefer to cut up your own chicken wings, you could buy a nice poultry/bone cutter. I do this when the whole chicken wings are on sale. I usually get 14 wings, which produces 28 Buffalo style wing sections. I love the one that I have, OXO Good Grips Professional Poultry Shears. It has a serrated edge and grips onto the bone and cuts through easily.

Oven Baked Buffalo Chicken Wings
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This is one of my favorite family recipes, and it's a big hit with my boys (husband included). And, to make it even better, it's low carb and low fat!
Ingredients
Wings:
  • 4 lbs frozen chicken wings (28 wing sections)
  • 2 tablespoons or spray olive oil
  • Seasoned salt to taste
Buffalo Wing Sauce:
Accompaniments:
  • Sour cream (optional)
  • Bleu cheese dressing (optional)
  • Celery sticks
Instructions
Directions for Wings:
  1. Preheat oven to 450 degrees
  2. First, completely thaw wings and pat them dry.
  3. Line baking sheet with foil or parchment paper (it makes cleanup easier) and place a wire rack on top. The rack allows for circulation and the wings don't stick to the pan. I use a 13" x 18" baking sheet, which fits up to 36 chicken wings. If you don't have a wire rack, coat your foil-lined sheet with non-stick spray. I find that parchment paper helps keep wings from sticking to the pan. Space more so the heat can circulate to get them crispy.
  4. Spread wings in single layer on rack. I usually measure out 28 to 32 wings for the four of us.
  5. Spray both sides with olive oil, or toss in large bowl with 2 tbsp of olive oil, and sprinkle both sides with seasoned salt.
  6. Bake for about 30 minutes and turn.
  7. Bake another 15 to 30 minutes, or until brown and crispy.
Directions for Buffalo wing sauce:
  1. Melt butter in small pan. Add hot sauce, stir and let sit in cool spot to thicken while the wings bake. Can be chilled for up to a week. Rewarm before using.
  2. In a large bowl, toss the wings in Buffalo sauce. If you'd like to bake the sauce into the wings, baste the wings after the first 30 minutes. I find that this isn't necessary.
Notes
Please note: Nutritional information is approximate, and is for one chicken wing section.
Nutrition Information
Serving size: 1 wing unit Calories: 83, Fat: 6, Saturated fat: 2, Unsaturated fat: 3, Trans fat: 0, Carbohydrates: 0, Sugar: 0, Protein: 6, Cholesterol: 24

 

I serve this with my Cauliflower Mac & Cheese or Cauliflower Pork Fried Rice.

Please come back and comment if you try this recipe, and all suggestions are welcome!

Bon appétit!


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