An easy and non-fried recipe of Buffalo chicken wings. Serve with blue cheese salad dressing, sticks of carrot, and celery.
Ingredients
- chicken wings, split and tips discarded: 0.5 pound
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- butter: 0.5 cup
- red hot sauce: 0.75 cup
- brown sugar: 0.25 cup (optional)
- onion powder: 2 tsp
- garlic powder: 2 tsp
- cayenne pepper: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C).
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add chicken wings, put lid on steamer, and steam wings until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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Spread chicken wings onto a platter to cool; pat dry with paper towel. Spread wings onto a rimmed baking sheet; season with salt and pepper.
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Bake wings in preheated oven for 20 minutes, flip, and continue to bake until crispy, about 20 minutes more.
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Melt butter in a saucepan over low heat. Stir hot sauce, brown sugar, onion powder, garlic powder, and cayenne pepper into the melted butter; cook, stirring occasionally, until the seasonings dissolve into the liquid and the mixture is hot, about 5 minutes.
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Put wings in a large bowl; pour sauce over wings and toss to coat.
