Baked Buffalo Chicken Wings

 

Super Bowl Sunday just wouldn’t be the same without Buffalo Chicken Wings. This is my favorite way to prepare them because it requires no frying and they taste delicious. I  like to broil the wings for just a minute after coating them with the sauce. Perfect for a Super Bowl snack because you just pop the Buffalo Chicken Wings into the oven and continue to enjoy the party. This low carb Super Bowl snack is always a hit.

(9 votes, average: 4.78 out of 5)
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Baked Buffalo Chicken Wings

Ingredients

  • 4 pounds chicken wings
  • 3 tablespoons cooking oil
  • 4 cloves garlic, chopped
  • 1 3/4 teaspoons salt
  • 1 1/2 teaspoons cayenne
  • 4 teaspoons vinegar
  • 1/4 teaspoon fresh-ground black pepper
  • 1/4 cup tomato paste
  • 1 tablespoon Tabasco sauce
  • 8 ribs celery, cut into sticks

Instructions

  1. Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne.
  2. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
  3. In a large bowl, combine the tomato paste, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. (Broil for a minute if desired.)
  4. Serve the wings with the celery sticks and blue-cheese dressing alongside.

Yield: 4

 

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Melissa Lieser

Melissa Lieser began her training in Culinary Arts at Kendall College in Chicago, Illinois and most recently at the French Culinary Institute in New York City, where she graduated with distinction and at the top of her class. She has worked in multiple kitchens across the United States and is the founder of missysrecipes.com. Melissa spends her time raising her two amazing children, reading, and exploring the city. She promotes the use of seasonal, local and fresh ingredients to create flavorful and simple dishes. So much so, that after recently moving to San Francisco, she has decided to dedicate the entire year of 2011 to eating only local foods and blogging about it on www.theeatlocalexperiment.com.

Melissa Lieser
Melissa Lieser

Melissa Lieser began her training in Culinary Arts at Kendall College in Chicago, Illinois and most recently at the French Culinary Institute in New York City, where she graduated with distinction and at the top of her class. She has worked in multiple kitchens across the United States and is the founder of missysrecipes.com. Melissa spends her time raising her two amazing children, reading, and exploring the city. She promotes the use of seasonal, local and fresh ingredients to create flavorful and simple dishes.

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Karen Beatty
Karen Beatty
10 years ago

I wish you had carb counts, Looks good and will try, have to calculate my own carb counts.

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Jane Kokernak
Jane Kokernak
13 years ago

I made this for a Super Bowl Party. Delicious! Everyone wanted more.
I used ketchup instead of tomato sauce, and I broiled them for 10 minutes not 1 min.

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