Baked Buffalo (wings)
From mark555 12 years ago
- 2 hours to make
- Serves 4
I admit we hardly ever use wings, most of the time we use legs. Why you might ask? Because it kills me to pay more for chicken wings per pound then you do for the rest of the chicken. Years ago wings, briskets and ribs were some of the cheapest cuts you could buy. Read more Now they are popular cuts and priced accordingly. Let me take s step down from my soap box…aha that’s better. I don't do a wing sauce as Lura can't do heat or heavy hot spice. We just spin it with a favorite BBQ sauce and serve them up that way. See less
Ingredients
- 3/4 Cup flour shopping list
- 1/2 tsp ground cayenne pepper shopping list
- 1/2 tsp garlic powder shopping list
- 1/2 tsp salt shopping list
- 10 - 20 chicken legs. shopping list
How to make it
- Pre heat oven to 400
- Line a baking sheet with aluminum foil, and spry with a non stick cooking spray (I tend to use a butter flavored one)
- Place all dry ingredients in a reclose able plastic bag, shake to mix.
- Put a few pieces of chicken in the bag and shake to coat completely, shake off extra seasoning and place on baking sheet.
- Once all your chicken is coated and on the sheet refrigerates for 1 hour. (This makes the crust a bit crunchier, I admit that I sometimes skip this step as I don't plan far enough ahead.)
- Cook for 25 minutes, turn over and cook for another 20 minutes. Cook for 45 minutes total.
- I then remove them and drop them a few at a time into a plastic container with a favorite BBQ sauce and shake to stir. Remove to a serving platter and repeat until all are coated with your sauce.
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