Chicken wings are on the list of “Great American Foods,” right after hot dogs and apple pie. Add a little hot sauce, and they suddenly become buffalo wings. I’m not quite sure why the animal changes from chicken to buffalo when you introduce a little hot sauce, but whoever thought of that idea was kind of brilliant since they are one of the biggest selling items in sports bars and restaurants alike.
One of the reasons I have never been a fan of chicken wings or for that matter, making them, is because they are typically deep fried or coated in a sauce packed with preservatives, GMO’s and other undesirable edibles. For a little tiny food that takes a lot of work to eat (especially if you take the skin off like me), it just didn’t seem worth it. That is until I discovered an oven baked version of these little guys that turned on the green light for me to give them a try.
I recently took an online culinary class that taught how to make fried chicken wings in the oven, and I had to give it a try. I decided to add BBQ sauce to my wings since everybody at my house loves that flavor. I baked them on one of my favorite high-heat pans by Pampered Chef called Rockcrok Grill Stone. You can find it here, but any type of baking pan will do.
What I love most about this recipe is that it only uses two ingredients, requires almost no work, the results are delicious and although they are not fried, the process in which they are made creates a fried chicken texture and taste without all of the extra oil and fat. Tender, juicy, meaty, and packed full of flavor. I am happy to say that I can finally add oven fried chicken wings to my list of family favorites. Next time, we’re going buffalo style!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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