Baked Buffalo Chicken Wings


I love chicken wings. They are one of my all time favorite football munchies. I used to fool myself that they really weren’t that bad for me. I mean
chicken = protein,
celery = vegetable,
Ranch dressing = uummm dairy, ya that’s it, dairy.

But once I really started to pay attention to calories and all that fun stuff (plus watching The Biggest Loser), I realized that one serving of 10 buffalo wings could run as much as 1590 calories and 107 grams of fat!!! Which breaks down into 159 calories each! YIKES!!! I sadly walked away from my beloved buffalo wings thinking that I would never return again.

Then I began my cooking adventures. I started taking old recipes that I loved, or comfort foods I treasured, and trying to make them even just a bit more healthy. Why I never thought of changing things up with my wonderful tangy buffalo wings I have no idea. I am a little slow at times, but I get there eventually.

Now these wings still have a bit of butter in them, but by bypassing the deep frying process we are saving a ton, and I mean a TON of calories and fat. Wanna know how much? We cut that figure in half!! 10 baked wings? 786 calories BooYaaaa!! OK, no, they still aren’t the healthiest things under the sun, and I don’t recommend eating them every week. But it is nice to know that we can indulge once in a while without feeling like you have to sacrifice your whole entire days worth of calories just to eat 10 little buffalo wings right?

You can make these as hot or mild as you want by playing around with the cayenne pepper. I used 1 teaspoon and Jessi said they were a good heat level for her (remember she is my non-spicy girl). If I had made them for just Kevin and I, I would have used at least 2 teaspoons if not a touch more.

Baked Buffalo Chicken Wings
2 lbs chicken wings
3/4 cup all purpose flour
1 teaspoon cayenne pepper
2 teaspoons garlic powder
1 teaspoon salt
1/2 cup melted butter
1/2 cup hot wings sauce (Recommended – Franks Red Hot)
In a plastic storage bag, add the flour, cayenne, garlic powder, and salt. Shake to combine and then add the chicken wings to the bag. Seal the bag and shake until the chicken is thoroughly coated. Remove the chicken wings from the bag one at a time and place them on a baking sheet sprayed with non stick spray. Refrigerate for at least 1 hour.
Preheat oven to 400 degrees F. 
Whisk melted butter and hot wings sauce together. Carefully dip each wing into the sauce and return to the baking sheet.
Place baking sheet on the center rack in the oven. Bake for 45 minutes, or until the coating it nice and crispy, making sure to turn the wings half way through.
Remove from oven and serve with your favorite dipping condiment (low cal of course)

Pin It

About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s