Oven baked Buffalo chicken wings

Name: Oven baked Buffalo chicken wings
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 lb (1.8 kg) whole chicken wings, separated; 3 tablespoons Frank’s Red Hot Original Sauce + a bit for the service; 1 tablespoon canola oil; 2 tablespoons baking powder (not soda!); 2 teaspoons chili powder; 1 teaspoon sweet smoked paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon Italian spices; 1/2 teaspoon salt; Ranch sauce; Celery sticks; Pepper to taste

Preparation 20 min
Refrigeration 30 min
Cooking 45 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
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I am a big fan of Buffalo chicken wings. On the other side, I do not like when they are deep fried and too spicy! While doing research on the internet, I found the trick to make crispy chicken wings in the oven! Important detail; do not throw away the tips of the wings! They will become perfectly crispy and you will not be able to stop eating them.

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Ingredients

4 lb (1.8 kg) whole chicken wings, separated
3 tablespoons Frank’s Red Hot Original Sauce + a bit for the service
1 tablespoon canola oil
2 tablespoons baking powder (not soda!)
2 teaspoons chili powder
1 teaspoon sweet smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian spices
1/2 teaspoon salt
Ranch sauce
Celery sticks
Pepper to taste

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Preparation

Rinse the chicken wings several times under cold water and drain well. Using several paper towels, pat dry the wings thoroughly to dry them completely. Throw wings in a large bowl and add Frank’s Red Hot sauce and canola oil. Toss to coat and reserve.
In another bowl, mix baking powder, chili, paprika, onion powder, garlic powder, Italian spices and salt, then season with pepper to taste. Pour half of the mixture over the wings and mix well to coat. Add the rest and mix well a second time. Reserve in the fridge for 30 minutes uncovered.
Preheat the oven to 400 °F.
Cover the bottom of a large roasting pan (or two) with foil and add the grill. Place the chicken wings on the rack, making sure to space them well.
Bake for 40 to 45 minutes until wings are cooked and crispy. Rotate the roasting pan 180 degrees halfway. Gently remove the wings from the grill and serve with celery sticks, ranch sauce and Frank’s Red Hot sauce!

Our sommeliers suggest

Celler la Muntanya Negre 2010

Fresh, racy, on a present tannin without being oppressive. We love its roundness, its spicy and smoky side that are in harmony with the spicy notes of these chicken wings. We drink it a little cool (15-16 degrees) and... boom it's a perfect match! See the product

Assemblage Sauvage, Avant-Garde, 7.2%

Opt for this wild beer that will offer notes of clove, leather, lemon, red wine and berries. Its maturation in oak barrels of red wine and tequila will make this beer, complex and tart, a perfect companion for these crispy and spicy wings. The acidity will cut in the sting of the wings to give way to another bite... and another sip! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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