I call these hot wings, however many call them Buffalo wings because they were invented in Buffalo, New York.
I didn’t separate the wingettes and drummettes here, but it’s easy to do so yourself with kitchen shears, or ask the butcher to do it.
I had no idea hot wings were so easy to make, and for some reason they remind me of party food. Maybe because they’re finger food, and they have a kick to them. In any case, no need to have an excuse, like a football game, to make these.
I’ve followed tradition and prepared them with a creamy dressing, and sliced carrots and celery.
After I landed a dairy-free ranch dressing I wanted to use it in other recipes, including this one. I used the ranch dressing straight up, but you can add blue cheese to it if you prefer.
As for getting the wings crunchy without deep frying them, again, it’s easier than I thought. And read the head notes for another trick.
Baked Hot Wings
Ingredients
2 pounds chicken wings (cut into pieces, see headnotes)
- 1 teaspoon salt
- 2 tablespoons melted ghee or butter if you are ok with a bit of dairy
- 1/4 cup hot sauce
Instructions
- Preheat your oven to 400°F (200°C, or gas mark 6)
- Prepare a baking sheet with parchment paper and a wire rack on top of the paper.
- Toss the wings in the salt, or sprinkle it over the chicken.
- Arrange the chicken on a wire rack and bake for 35 to 40 minutes, or until the wings are crispy and browned.
- Make the dressing, and slice up carrot and celery sticks.
- Make the wing sauce by combining the hot pepper sauce and melted butter.
- Toss the wings in the wing sauce and serve with the dressing, carrots and celery.
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