Buffalo Chicken Wings
It’s been rainy here all day long, so I spent the majority of the day here at the house and I decided to cook up Jeremiah and me some chicken wings for lunch instead of the typical grab-and-go turkey sandwich. They turned out pretty good… so good I almost didn’t get a picture of them before I noticed there were only three left! Instead of a typical wet glaze of buffalo sauce, I opted to flour and bake them to give the skin a little crispiness. So I thought I’d share this recipe with y’all:
Baked Buffalo Chicken Wings
Ingredients:
2 packs of Hollow Oak Farm Pasture-Raised Chicken Wings, about 12-16 wings (online order here!)
bottle of your favorite buffalo sauce, or make your own
2/3 - 1 cup all-purpose flour
4 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
Directions:
Place the chicken wings and buffalo sauce in a gallon ziplock bag and allow to marinate for a couple of hours or overnight in the fridge.
Preheat your oven to 425 degrees.
Line a baking sheet with aluminum foil and dot the pan with small slabs of butter.
Mix your flour, paprika, garlic powder, onion powder, salt, & pepper in a shallow dish. Take each wing, covered in buffalo sauce, and coat each side in the flour mixture, and place on the baking sheet.
Once all wings are coated, bake for 30 minutes. Remove from oven, flip each wing, and return to the oven for another 15 minutes or until done.
Serve with ranch, blue cheese, or with some chives or parsley.
