#122 Baked Buffalo Wings

This is a good recipe, easy and quick to make. I loved the firm, well-seasoned crunchy skin of the baked buffalo chicken wings. It is so spicy good. I made the dip using Greek yogurt, minced garlic and chopped fresh parsley.

BAKED BUFFALO WINGS


Ingredients:

3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce

Directions:

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Recipe adapted from HERE

Buffalo wings were created in Buffalo, New York. The residents of Buffalo generally refer to them as "wings" or "chicken wings" rather than "Buffalo wings," but never "hot wings."  There are five different stories about Buffalo wings' history. All remains unsubstantiated. Teressa and Frank Bellissimo claimed they made the first Buffalo Wings in Anchor Bay at this bar that they owned. The Bellissimos said that they was a mis-delivery of wings instead of necks and backs for their spaghetti sauce, so they made use of the chicken wings surplus that they had. Teressa then made the chicken wings to her patrons during a harsh snow storm in Buffalo and her son's college friends upon a late night arrival. A man named John Young claims credit for serving breaded chicken wings in a special "mambo sauce" a specialty at this restaurant during the 1960', which he registered as John Young's Wings 'n Things. READ MORE FROM OUR SOURCE

Thanks to whoever first made it. It's delicious!