Buffalo Wings (aka Hot Wings) No Frying Involved!

These Buffalo wings (hot wings) are especially good because there’s no frying involved! No mess to clean up on your stove and baking them makes them extra crispy so they soak up more sauce! It’s a win-win for everyone!

Originally published October 1, 2013.

This recipe* for Buffalo Wings is one of the first things I ever found on the internet (right after the cinnamon roll recipe I recently posted).

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How do you make easy Buffalo Wings?

These wings are so simple to make, but taste as if they are really difficult to prepare, and to me, the best part is that there is no deep frying involved! Let your oven do all the work while you stir up the hot sauce, then toss it with the wings and you are ready to serve them!

You’ll love these spicy jalapeno poppers, too!

If you love Buffalo Wings, you do not want to wait to make this recipe! The ease is absolutely no reflection on the results as everyone who has tasted or made this recipe has simply raved!

These are seriously one of the easiest recipes I have on my site, and that’s saying something! Perfect for all that football-watching that’s going on this month.

No fry Buffalo Wings (aka Hot Wings)

serves 6             FULL PRINTABLE RECIPE BELOW

Ingredients

• chicken wings, preferably organic
• extra virgin olive oil 
• Kosher or sea salt

Sauce

• Louisiana Hot Sauce (check the label, it should only have peppers, vinegar, salt)
• butter
• dijon mustard 
• apple cider vinegar
• black pepper, freshly ground
• (hot pepper, to increase the heat, if you want super spicy wings)

Preheat oven to 425ºF (220ºC)

Wash and clean the chicken wings; trim off excess fat, and unwanted parts. Drizzle the bottom of a large pan with olive oil, then arrange the wings in the pan. Sprinkle with a little Kosher salt and drizzle with more olive oil.

Place in preheated oven for 30 minutes. Remove from the oven after half an hour and turn the wings, so they brown evenly.

Repeat two more times, for a total cooking time of 1 1/2 hours, or until the wings are golden brown and starting to get crispy. Remove the wings from the pan and place on a paper towel-lined bowl.

(Hint: you can stop here for some finger-lickin’-good chicken wings, but I’d suggest that you continue.)

While the wings are baking, put all the sauce ingredients into a large pot, then bring to a boil while stirring. After a couple of minutes, remove from heat and set aside to cool.

Next, put the wings into the pot with the sauce, cover with a lid and shake to coat them well.

The recipe recommends serving with Ranch dressing,  buttermilk dressing, or blue cheese dressing, celery sticks and bread.

*Since I found this recipe many years ago and copied it into my recipe book, I can no longer recall where I found it or to whom it belonged, so I apologize for not giving credit where credit it due–if you happen to know, please pass on the information. Thank you!

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Buffalo Wings (aka Hot Wings)

Yield: 4 servings

Prep Time: 10 minutes

Bake Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

The best hot wing recipe I've ever found! Best part is there's no frying!

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Ingredients

Wings

• 2 1/2 lbs (1.1 kg) chicken wings, preferably organic
• extra virgin olive oil to drizzle
• Kosher or sea salt

Sauce

• 6 oz Louisiana Hot Sauce (check the label, it should only have Peppers, Vinegar, Salt)
• 1/4 stick (28 g) butter
• 1 tsp dijon mustard (no preservatives added)
• 3 Tbsp apple cider vinegar
• black pepper, freshly ground
• (hot pepper, to increase the heat, if you want super spicy wings)

Instructions

Preheat oven to 425ºF (220ºC)

1. Wash and clean the chicken wings; trim off excess fat, and unwanted parts. Drizzle the bottom of a large pan with olive oil, then arrange the wings in the pan. Sprinkle with a little Kosher salt and drizzle with more olive oil.
2. Place in preheated oven for 30 minutes. Remove from the oven after half an hour and turn the wings, so they brown evenly. (You can also cook the wings on the grill, instead.) Repeat two more times, for a total cooking time of 1 1/2 hours, or until the wings are golden brown and starting to get crispy.
3. Remove the wings from the pan and place on a paper towel-lined bowl. (Hint: you can stop here for some finger-lickin’-good chicken wings, but I’d suggest that you continue…)
4. While the wings are baking, put all the sauce ingredients into a large pot, then bring to a boil while mixing well; then remove from heat and set aside to cool.
5. Next, put the wings into the pot with the sauce, cover with a lid and shake to coat them well.
6. Serve with Ranch, buttermilk or blue cheese dressing, celery sticks and bread.

Notes

You can also serve with this blue cheese roasted pecan dip.

Nutrition Information:

Yield: 5 Serving Size: one serving
Amount Per Serving:Calories: 774Total Fat: 58gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 186mgSodium: 200mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 39g

Nutrition information is simply an estimate.

Did you make this recipe?

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