I was looking for recipes for oven baked chicken wings to serve my guests during a Chinese New Year get-together, and I found a couple of baked buffalo chicken wings recipes from the internet. I modified one of them, and the result I got was this not-so-buffalo baked chicken wings, haha!
If you want a recipe to make buffalo wings without all the frying, below is the original recipe that I based on:
3/4 cup flour
1/2 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce
1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic 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.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
What I did with the recipe was I replaced 1/2 cup of hot pepper saucee with HP barbeque sauce, and used only perhaps1-2 tablespoon of hot pepper sauce, considering there were kids on my guest list. That’s why the wings didn’t turn out to be as red as I saw from the photo shown on allrecipes.com. It may also partly due to how I prepared the wings. Instead of dipping the wings into the sauce, I actually brushed the sauce on top of the wings before sending them into the oven. I was afraid that the sauce might not be enough. 😛 Anyway, it did turn out to be absolutely delicious!
I love the garlicky taste (garlic powder is so convenient!), and a hint of spiciness that even kids can accept. At parts of the wings that were not brushed enough with the sauce, the skin was actually crispy, the effect was like an oil-fried chicken wing. Now I know the secret to making crispy chicken wings without frying!
Perhaps the next time I use this recipe again, I would use drumlets instead of the full chicken wings for convenience sake. I would also put a lot more hot pepper sauce, provided all the eaters are adult. And just last week, I had buffalo wings at the Chilli’s, so now I know how buffalo wings should taste like. 😉