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.