Healthier Buffalo Wings
Love buffalo wings? Does your stomach and/or acid-reflux filled chest hate you after devouring an entire plate? Me too. But that doesn’t mean I’m going to give up on them for good because, really, what is football Sundays without wings? Instead, I decided to make my own healthier version that I don’t have to feel guilty about devouring.
Special Equipment: cooling rack
Ingredients (serves 4):
Chicken wings (I would say 4-6 as a side is a safe estimate per person but buy accordingly)
Franks red hot sauce (1 cup) – or any hot sauce of your choosing
Butter (¼ stick)
Baking powder
Cayenne pepper (dash)
Paprika (dash)
Turmeric (dash)
Chili powder (dash)
Salt & pepper
Directions:
1. The night prior, pat your chicken wings dry and evenly coat them with salt, pepper, and a spoonful of baking powder. Place them on a cooling rack and leave in the refrigerator overnight to dry out
2. When ready to make the wings, cook them in the oven @ 350 on the cooling rack evenly spaced and placed over a tin-foil covered baking sheet
3. While the chicken is cooking, prepare your sauce:
Combine the Franks red hot sauce, butter, cayenne pepper, paprika, turmeric, chili powder, and salt & pepper in a covered pot
Once the butter melts and the mixture begins to come to a boil, lower and continue to cook for ~5 minutes on a simmer
**This can be done the night prior and kept in the fridge**
4. After cooking for ~20 minutes, remove from the oven and flip. Cook on this side for an additional ~10 minutes and then continue to flip and cook until they have reached the correct temperature
5. Once the chicken is cooked, toss in the sauce and serve hot