Oven-Baked Buffalo Wings
55 min serves 4
Ingredients
- •3¼ lb chicken wings
- •½ tsp nonstick cooking spray
- •⅓ cup ketchup
- •⅓ cup distilled white vinegar
- •1½ tsp cayenne pepper
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Method
Adapted from the Armed Forces Recipe Service
- Preheat the oven to 375°F.
- Trim any excess fat from the wings.
- Pat the wings dry with paper towels.
- Lightly coat two rimmed sheet pans with nonstick cooking spray.
- Arrange the wings skin-side up in a single layer, without touching, across both pans.
- Wash your hands, the sink, and any utensils that touched the raw wings with hot soapy water.
- Bake the wings for 20 minutes.
- Meanwhile, whisk together the ketchup, vinegar, and 1½ teaspoons of the ground red pepper (cayenne) in a small bowl.
- Taste the sauce and whisk in more cayenne, up to 1¼ tablespoons total, for a hotter buffalo sauce.
- After 20 minutes, remove the wings from the oven.
- Using tongs, dip each wing in the sauce to coat it well.
- Return the sauced wings, skin-side up, to the sheet pans.
- Discard any leftover sauce.
- Wash your hands and the sauce bowl before handling anything else.
- Bake for an additional 20 minutes (40 minutes total), until an instant-read thermometer inserted into a thick piece reads 165°F or higher.
- Let the wings rest for 3 minutes before serving.
- Serve immediately while hot.
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Recipe and photo by Live Better AI. Adapted from the Armed Forces Recipe Service, a US public domain source.