Baked Buffalo Chicken Wings

Do you love chicken wings, but not the deep frying? Our Baked Buffalo Chicken Wings answer your craving—but by reducing fat and calories and keeping the crispy exterior you need. The Buffalo sauce is perfectly complemented by the sweet honey and tangy cider vinegar. Cool it off with crisp and antioxidant-rich carrots and celery and a creamy dressing—choose a yogurt-based dressing to add more good-for-you nutrients.

Makes: 8 servings
Time to cook: 20 minutes

Ingredients

· 2 pounds chicken wings, separated if necessary

· 1½ teaspoons canola oil

· 1 teaspoon baking powder

· 3 tablespoons Buffalo-style hot sauce (such as Frank's RedHot)

· 2 tablespoons unsalted butter

· 1 tablespoon honey

· 2 teaspoons cider vinegar

· Blue cheese or ranch dressing, carrot and celery sticks for serving

Cooking Instructions 

1. 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 2 pounds of wings dry and place in a medium bowl. Add 1 1/2 teaspoons oil and 1 teaspoon 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.

2. Meanwhile, combine 3 tablespoons hot sauce, 2 tablespoons butter and 1 tablespoon 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 2 teaspoons vinegar.

3. 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. 

Nutrition per serving
178 calories; 13 grams fat; 5 grams saturated fat; 3 grams carbohydrates; 13 grams protein; 2 grams sugar; 335 milligrams sodium 

Original Recipe by Liv Dansky, Eatingwell.com

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