I’m still on my football food kick, because #fall. And with fall and football, logically, comes wings.
This past weekend, I made both your typical Buffalo Wings and Teriyaki Style Wings, but today I’m just going to share the Buffalo Wings. I’m saving the Teriyaki Wings for a special project coming to you in a couple months 😉
I have previously made baked chicken wings, but wanted to improve on the recipe a bit without going all-in restaurant style and frying them. I made a few adjustments and the result was amazing!
Here’s what made a difference:
- Breading the chicken pre-baking. I refused to fry them, but did want to add some breading to create a more restaurant-like texture. I replaced all-purpose flour with coconut flour, seasoned the flour and let is rest for over an hour.
- Adding the sauce post-baking. I used to marinate the chicken in the sauce and bake it in it as well, adding some as needed. Saving the sauce until after makes ALL the difference.
- Adding a little butter to the sauce. Apparently (according to my sources at Food Network) this is the restaurant-trick. It adds flavor and helps bind the sauce to the chicken. I compromised by adding half the amount recommended by those heart un-concscious Food Network chefs and used margarine. You can try using a source of fat that works for you or forgoing it all together if it doesn’t fit your diet
Disclaimer: I did use drumsticks in the photos shown. We prefer them to wings and my son has an easier time eating drumsticks. If you want to use drumsticks instead of wings, like me, increase the baking time. Instead, bake at 400 degrees F for 60 minutes, flipping them every twenty minutes.
- 1 lb. chicken wings
- 1/2 cup coconut flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/3 cup hot sauce
- 1 tbs margarine
- 1 clove garlic, minced
- Mix flour, salt, pepper, paprika, and cayenne pepper in a bowl. Cover wings in flour mixture until well coated. Place on baking sheet, let sit in refrigerator for an hour or more.
- Preheat oven to 400 degrees F.
- Bake wings in oven for 30 minutes, flipping once halfway through. *see note above if you choose to use drumsticks instead of wings
- While wings cook, combine hot sauce, margarine and garlic in a saucepan over low to medium heat. Stir until butter is melted and sauce is heated through.
- Place cooked wings in sauce and toss to coat.
- Serve with your favorite dipping sauce!
What type of chicken wings have you made? What sauces should I try? Link your blog posts below to your own version! I’d love to try them out!