Buffalo Chicken Wings
- 5 pounds whole chicken wings
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 2 tbsp hot sauce
- 2 tbsp vegetable oil
- 1 1/2 cup all-purpose flour
- non-stick canola oil spray
- large mixing bowl
- aluminum foil
- 2 sheet pans
- 1 cup of your favorite Buffalo chicken wing sauce or glaze
It's important to cut your whole chicken wings into sections before they can become delicious Buffalo chicken wings. As you can see in the photo, you want to separate each chicken wing at the joints to give you three sections per wing. In Buffalo chicken wing lingo these are called the "tip," the "flat," and the "drum."
Once you've cut up all the whole chicken wings, transfer the flats and drums to a large bowl. You can save the tips to make chicken stock, but they are too small to use in this Buffalo chicken wing recipe.
To the bowl of chicken wings, add the salt, pepper, hot sauce, and oil. Toss to coat evenly.
Add the flour to a large plastic grocery bag, or clean garbage bag, and pour in the chicken wings. Twist the top of the bag closed and shake vigorously to coat the wings in the flour.
Cover the two baking sheets in foil, and spray them thoroughly with canola oil. Place the floured chicken wings evenly on the pans, and spray the tops of the wings lightly with the canola oil.
Bake the chicken wings in a preheated 400 degree F. oven for 30 minutes. Remove from oven and turn over each wing. Place back in the oven for another 30 minutes, or until the wings are golden-brown and the coating is getting crispy.
Once the Buffalo chicken wings are cooked, remove them from the oven, and transfer into a clean mixing bowl. Toss with 1 cup of the sauce, or glaze, of your choice.
Once the chicken wings are coated with the sauce, transfer to serving plates, and allow to cool for 5-10 minutes. The sauce will soak into the skin, and they will cool enough to be easily handled. Enjoy!