- 20 chicken wings
- 3/4 cup flour
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 cup Frank's RedHot®
- 1/2 cup salted butter
- 1 1/2 tblspns white vinegar
- 1/4 tsp Worcestershire sauce
- 1/4 tsp cayenne pepper
- 1/8 teaspoon garlic powder
Preheat oven to 400 degrees F, and prepare the chicken wings by cutting at the joints and discarding the wing tips.
Mix the flour, cayenne pepper, garlic powder and salt into a resealable plastic bag. Toss the wings to coat & place on a greased baking sheet. Bake for about 45 minutes (or until the juices run clear), rotating them half way.
While the chicken bakes, make the buffalo sauce. Combine Frank’s Redhot, butter, vinegar, Worcestershire, cayenne pepper & garlic powder in a saucepan pver medium heat. Stir frequently & set aside once it begins to bubble.
Once the chicken is done, toss to coat in the buffalo sauce. Serve immediately.
Tip: Add cauliflower florets to the oven when rotating the chicken to add buffalo baked cauliflower to the mix.