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 sure why the animal changes from chicken to buffalo when you introduce a little hot sauce, but whoever thought of that idea was brilliant since chicken wings are one of the biggest selling menu items in sports bars and restaurants.
One reason I have never been a fan of chicken wings or making them is that they are typically deep-fried or coated in a sauce packed with preservatives. For a 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 how to make chicken wings in the oven with the same great taste as deep-fried but healthier.
You can bake your wings on a pizza wheel, glass baking dish, or any oven-proof dish that leaves room enough for your wings to spread out. One of my favorite high-heat pans by Pampered Chef called
What I love most about this two-ingredient recipe is it requires almost no work, the results are finger licking good, and the baking method creates a fried chicken texture and taste without the extra oil and fat. Tender, juicy, meaty, and packed full of flavor. You can also add miniature chicken legs to the mix for those who like the legs and the wings.
Because I like my ingredients clean, I use Annie’s organic BBQ sauce with no preservatives but
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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