TEXAS PETE BUFFALO SAUCE RECIPES
BAKED BUFFALO WINGS RECIPE | ALLRECIPES
These easy to make hot wings are crispy without being fried. Always yummy to snack on. They only take 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! Enjoy.
Provided by Leesah
Categories Buffalo Chicken Wings
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 20 chicken wings
Number Of Ingredients 7
Steps:
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
Nutrition Facts : Calories 125.4 calories, CarbohydrateContent 3.8 g, CholesterolContent 31.5 mg, FatContent 9.2 g, FiberContent 0.2 g, ProteinContent 6.8 g, SaturatedFatContent 4.2 g, SodiumContent 257.6 mg, SugarContent 0.1 g
SKINNY BUFFALO CHICKEN STRIPS
Quick and easy – these buffalo chicken strips are spicy and delicious! I like to serve them with my homemade skinny blue cheese dressing and celery sticks on the side for a hot and spicy appetizer.
Provided by Gina
Categories Appetizer
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Combine garlic powder, paprika, chili powder and black pepper in a medium bowl.
- Season chicken with spices and toss to evenly coat the chicken.
- Heat half of the oil in a large non-stick sauté pan over medium-high heat, when hot add half of the chicken and cook until golden, about 3-4 minutes, turn chicken and cook until center is no longer pink.
- Set aside; repeat with remaining oil and chicken.
- Pour the hot sauce over the chicken tossing well.
- Serve with celery sticks and blue cheese dressing if desired.
Nutrition Facts : ServingSize 2 strips, Calories 111 kcal, CarbohydrateContent 2 g, ProteinContent 21 g, FatContent 2 g, CholesterolContent 43 mg, SodiumContent 640 mg, FiberContent 1 g
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