This is the similar to the hot wings recipe served at a popular restaurant chain. Our healthier version features less butter and no frying!
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 10 chicken wings
- 2 tablespoons butter
- ¼ cup hot sauce
- 1 clove garlic, minced
- 1 dash ground black pepper
Directions
Step 1
Mix together flour, paprika, cayenne pepper, and salt in a small bowl. Place chicken wings in a large dish and sprinkle flour mixture over them until well coated. Place on baking sheet and refrigerate for 1 hour, uncovered.
Step 2
Preheat oven to 400 degrees F (204 degrees C).
Step 3
Bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15 minutes per side.
Step 4
Combine butter, hot sauce, pepper, and garlic in a small saucepan over low heat. Cook and stir until butter is melted and mixture is well blended, about 3 minutes. Place chicken wings in serving bowl and add hot sauce mixture, mixing well.
Editor’s Note:
This recipe is a healthier version of Restaurant-Style Buffalo Chicken Wings.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 160 | |
% Daily Value * | |
Total Fat10g | 12% |
Saturated Fat4g | 22% |
Cholesterol33mg | 11% |
Sodium465mg | 20% |
Total Carbohydrate10g | 4% |
Dietary Fiber1g | 2% |
Total Sugars0g | |
Protein8g | |
Vitamin C9mg | 44% |
Calcium10mg | 1% |
Iron1mg | 6% |
Potassium85mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Rita
- 11 years ago
Each time I make them I change up the spices in the flour mixture to give them different flavors and then combine with different dipping sauces. To cut on time, I freeze them for 30mins and the pop in the oven at 415-425 until done, flipping once. They come out crispy and yummy each time.
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- by: Pat Deveau
- 11 years ago
Hey kids
The secret is to dry off the wings as much as possible before tossing with flour.
I stack mine with 3 layers of paper towel between each layer of wings after patting them dry, then I put them in refrigerator over night.
I then pat them dry again Then I put 5-6 wings in bag with flour & coat.
Also I cook mine @ 425 convection on parchment paper.
A bit of effort is required but it is well worth it. -
- by: Lola
- 11 years ago
I’ll rate this 4 stars. However, I don’t understand the need to add butter. I season my wings and bake them for over an hour, draining off the fat before drizzling them with Frank’s Hot Sauce and tossing in a bowl. Easy peasy, and a lot less greasy. The meat falls off the bone. But try baking them longer and using less butter and fat, there’s already plenty of fat in the skin.
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- by: Candace Bates
- 11 years ago
AWESOME WINGS!!! I don’t see myself frying much in the future now! I sprayed the pan, put down the wings, and sprayed the wings before covering in saran wrap and putting in the freezer for 30 min (I didn’t have an hour to refrigerate). As for the seasonings, I used Garlic salt instead of regular salt, some Tony Chachere’s, and Mrs. Dash Original seasoning.
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- by: Qatarcutie
- 11 years ago
This came out very tasty. I added pre-chopped garlic and ginger at the seasoning stage and a bit of extra salt. I didn’t get as far as making the butter sauce, because I fell asleep whilst they were in the oven and had to get dinner on the table quick!
So mine had a sort of crispy coating instead of a moist coating (we are from the UK, where this recipe is virtually unknown, so the kids didn’t know any different). It was a real hit and I will do it again and minus the butter sauce it was superhealthy.
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- by: Whisper04
- 11 years ago
This recipe is wonderful – you can always add more or less spice depending on taste. Several of the people “rating” this recipe aren’t rating it at all – they’re creating their own version of a completely different recipe not using flour. It has nothing to do with how these wings are made and if they don’t want to use flour that’s fine, but don’t rate a recipe you haven’t made or tasted.
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- by: Dishingitgirl
- 10 years ago
Delish! I basically followed the recipe but added just a few changes. The recipe did not call for it, but I seasoned my wings first before dipping them into the flour mixture. Then for the hot dipping sauce I added a few dashes of the hidden valley ranch seasoning packet just to add some tangy flavor.
It was a hit for my family who by the way is my worst food critic!
I will definitely be making these again….— yodiegirl243 -
- by: Frim Jolly
- 10 years ago
FINALLY, I have an easy recipe for DELICIOUS wings!!! I actually broiled the wings on both sides after baking cause I love crunchy skin. I also used a different sauce since my wife is not a big Buffalo-hot fan. So I used garlic powder and onion salt in the flour as well as a little bit of a spicy dry-rub. Then I combined Teriyaki and Robert Rothchild Roasted Pineapple Habanero sauce.
I got the sauce to room temp and then put the hot wings in a bowl and poured the sauce over – you can hear the sizzle!!
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- by: Cyd_Delve
- 10 years ago
This was good for a home recipe, and bonus: no frying! I used chicken legs and baked them for an hour in a 400F oven. Next time I might cook them a little longer to get them a little crispier. The flavor was good, and I liked the spices in the flour dusting (I mixed them all together in a gallon-sized Ziploc bag and shook the chicken in the bag). The sauce was good but I will definitely decrease the butter next time; even this little amount left a sheen of oil on top of the sauce. A terrific alternative to ordering pizza and wings! Thanks!
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- by: Priscilla Santiago
- 10 years ago
Never made buffalo wings before and I love them after trying to find a restaurant that made good ones I gave up & decided to look for a recipe. Totally love this one made a large batch (70) wings for a fight night and let me say there were a huge hit! I used parchment paper to make the wings & it came out crunchy although I did cook them on 400 & for longer time until I saw them brown up. I took the left over sauce & jared it back into the Franks Original Hot Sauce bottle & used it after for some breaded baked chicken breast delicious! Thanks this recipe will stay in my family for a long time! Oh to the dry mix I did add a little extra to what was recommended & some adobo just a little.
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- by: Gobears!
- 10 years ago
I can’t say they were amazing, but they gave a good base to work with. I’m sure after trying some of the other recommendations I’ll be able to give it 5 stars. They were very tender though. I’m curious what hot sauce others used. We used Sriracha, which wouldn’t have been my first choice, but sometimes you have to go with what the pantry says. Overall, I like that they are baked and not fried. Now I have extra calories to spend on beer.
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- by: NICKALI
- 10 years ago
I’ve made these this way a few times now and they are just as good as fried wings. The only thing I do differently is to use Piri Piri spice instead of cayenne pepper. They are even good without the added sauce. I have one child who doesn’t like spicy sauce so just eats them plain, they still have a good flavour from the flour mixture without too much kick.
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- by: Plates4u
- 9 years ago
These are always in my recipe box and a go to recipe. After making it several times, I would suggest to spray the baking sheet with cooking spray and also spray the wings as you turn them. It will brown them a bit more on the outside without burning the wings. That is my only tip I have for this recipe.
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- by: Kira Campbell
- 7 years ago
I was initially a little intimidated by the comments and mentions of “soggy” wings but mine turned out perfectly! I made 24 wings with this amount and cooked for 18 minutes on each side and 5 at the end but they were fall off the bone good! I will be making again for sure!!!
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- by: Jencharlotte
- 7 years ago
Read all the reviews and adjusted. Turned out great! Cooking – Temp: 425 degrees. Same cooking time. Lined pans with Reynolds Non-Stick foil so I wouldn’t need oil or spray. Prep: Husband had used up all the cayenne, so had to powderize some crushed red pepper. Reduced flour by half and there was still excess flour. Sauce: Cut butter in half, added pinch of dried ginger, 1/4 tsp of Aleppo pepper for more heat, and 1/2 tsp flour to thicken sauce. Texture was medium crispy. We like really crispy, but I didn’t want to risk dry chicken.
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- by: Jilly
- 7 years ago
Made as directed. Didn’t crisp up in 30 minutes so gave each side 10 more minutes at 425, then 2 minutes each side under the broiler. Will make these again, but try them without the flour to see if they crisp up better. Also used less butter in the sauce, probably about 1 1/2 t. Good flavor, used Frank’s original hot sauce. Almost forgot, I baked them on a rack sprayed with cooking spray so fat could drip away. Maybe they need to be in the fat to crisp up. So guess I really didn’t follow the recipe!!! Sorry! Still a keeper!
Reviewed on 3/26/17, but my review says 1/1/2001 ?!?!? -
- by: Beverly Jones
- 6 years ago
I thought these were very good. I up’d the spices a little and added some garlic powder to the flour. I put parchment paper on the cookie sheets and let them sit for an hour or more in the fridge. The reason for only 4 stars is that I didn’t use the sauce in the recipe, I just used Sweet Baby Ray’s Buffalo Sauce, just to make it easier. I did find that I had to let them cook a little longer then written to get to the crispiness we like. But all in all, they were very good! And a lot less expensive than buying them out!
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- by: Icook2
- 5 years ago
I made these as directed and my wife and I loved them but I would have liked them to brown and crisp just a bit more, so next time I’ll spray the wings as well as the tray. I also made Chef John’s Buffalo Wing Sauce which probably takes away from the “healthy” just a bit because of the amount of butter but it has that authentic “Buffalo” flavor that we like. I stopped eating fried foods a couple of years ago and I try to bake them as much as possible, so this recipe will be my “go to” for “oven fried” anything for a long time to come. Goin to try it on my chicken fried steak as well. Thanks for an excellent recipe addition to my collection. Five stars and high fives
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- by: Dave
- 5 years ago
Followed most of the directions with some tips from other reviewers. I used whole wheat flour instead of white. I patted them dry thoroughly and put them in the freezer for 30 minutes rather than the fridge for and hour. Everything else was from the recipe. The wings came out decent, but definitely should’ve broiled for 10 minutes or baked longer as they weren’t crispy enough. Also wish I omitted the butter as they’re not very healthy!
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