Baked Buffalo Wings

Yields 20 chicken wings



3/4 cup all-purpose flour

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

20 chicken wings

1/2 cup melted butter

1/2 cup hot pepper sauce (such as Frank's RedHot®)

Ranch and/or bleu cheese dressing, optional

Celery sticks, optional



Line a baking sheet with aluminum foil, and top with a cooling rack.


Place the flour, cayenne pepper, garlic powder and salt into a re-sealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Refrigerate chicken in the bag for at least 1 hour.


Preheat oven to 400 degrees F.


Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into this 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.


Optionally, serve wings with dipping sauces such as ranch and/or bleu cheese dressing, and celery sticks.