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Photo: Jennifer Causey
Active Time:20 minsTotal Time:1 hr 5 minsServings:8Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 5 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundschicken wings, separated if necessary1 ½teaspoonscanola oil1teaspoonbaking powder3tablespoonsBuffalo-style hot sauce (such as Frank’s RedHot)2tablespoonsunsalted butter1tablespoonhoney2teaspoonscider vinegarBlue cheese or ranch dressing, carrot and celery sticks for serving
Cook Mode(Keep screen awake)
Ingredients
2poundschicken wings, separated if necessary
1 ½teaspoonscanola oil
1teaspoonbaking powder
3tablespoonsBuffalo-style hot sauce (such as Frank’s RedHot)
2tablespoonsunsalted butter
1tablespoonhoney
2teaspoonscider vinegar
Blue cheese or ranch dressing, carrot and celery sticks for serving
DirectionsPreheat oven to 400°F. Line a large rimmed baking sheet with foil. Place a wire rack on the baking sheet; coat with cooking spray. Pat wings dry and place in a medium bowl. Add oil and baking powder; toss to coat well. Arrange the wings in an even layer on the prepared rack. Bake until the skin is crispy and the chicken is thoroughly cooked, 45 to 50 minutes.Meanwhile, combine hot sauce, butter and honey in a small saucepan; bring to a simmer over medium heat. Cook, swirling occasionally, until slightly reduced, about 5 minutes. Remove from heat and stir in vinegar.Transfer the wings to a large bowl. Add the Buffalo sauce; toss until evenly coated. Transfer to a platter. If desired, serve with dressing, carrots and celery.Originally appeared: EatingWell.com, December 2020; updated November 2022
Directions
Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Place a wire rack on the baking sheet; coat with cooking spray. Pat wings dry and place in a medium bowl. Add oil and baking powder; toss to coat well. Arrange the wings in an even layer on the prepared rack. Bake until the skin is crispy and the chicken is thoroughly cooked, 45 to 50 minutes.Meanwhile, combine hot sauce, butter and honey in a small saucepan; bring to a simmer over medium heat. Cook, swirling occasionally, until slightly reduced, about 5 minutes. Remove from heat and stir in vinegar.Transfer the wings to a large bowl. Add the Buffalo sauce; toss until evenly coated. Transfer to a platter. If desired, serve with dressing, carrots and celery.
Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Place a wire rack on the baking sheet; coat with cooking spray. Pat wings dry and place in a medium bowl. Add oil and baking powder; toss to coat well. Arrange the wings in an even layer on the prepared rack. Bake until the skin is crispy and the chicken is thoroughly cooked, 45 to 50 minutes.
Meanwhile, combine hot sauce, butter and honey in a small saucepan; bring to a simmer over medium heat. Cook, swirling occasionally, until slightly reduced, about 5 minutes. Remove from heat and stir in vinegar.
Transfer the wings to a large bowl. Add the Buffalo sauce; toss until evenly coated. Transfer to a platter. If desired, serve with dressing, carrots and celery.
Originally appeared: EatingWell.com, December 2020; updated November 2022
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Nutrition Facts(per serving)178Calories13gFat3gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
