For more than 40 years, my mother has been cooking this cake, and everyone loves it! The components are those listed in the original recipe. I’ve had good luck using egg whites instead of whole eggs and replacing Splenda® for half the sugar. Frost if you’d like. I use cinnamon-sugar to sprinkle the vanilla frosting.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- cooking spray
- 2 pounds chicken wings
- ½ teaspoon salt, or more to taste
- ⅓ cup all-purpose flour
- 6 tablespoons unsalted butter
- ½ cup hot sauce
- ½ tablespoon red wine vinegar
- ½ tablespoon Worcestershire sauce
- ½ tablespoon honey
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 stalks celery, sliced, or to taste
- 2 carrots, sliced, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Pat dry chicken wings with paper towels. Season with salt. Place flour into a shallow dish. Dredge wings in flour to lightly coat, then place on the prepared baking sheet.
- Bake in the preheated oven until golden and no longer pink in the centers, 40 to 45 minutes.
- While wings are baking, melt butter over medium heat in a medium saucepan. Add hot sauce, red wine vinegar, Worcestershire, honey, garlic powder, and cayenne. Let sauce simmer on low heat until wings are done baking, about 40 minutes.
- Place wings in a large serving bowl. Pour sauce over wings; toss until evenly coated. Serve with celery and carrots.
- Add more cayenne pepper for heat; add more honey for sweetness.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 9 g |
| Sodium | 761 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I skipped the flour all together. Put the wings on parchment paper, baked at 425 for 20 minutes flipped them and baked for 25 minutes longer. Nice crispy juicy wings. Added extra sauce for my husband and old bay for me.
These wings were insanely simple to make and worked like a charm! Enjoyed them very much.
These were so good! The texture was perfect and the sauce coated the wings nicely. Just the right amount of heat in my opinion. I would definitely make these for gatherings, but probably double the recipe. Thanks Derek!
Gud
I have made these a few times, and they have always been delicious. But I have been making them wrong. The ones I today made were kind of seasoned inconsistently. My wife, who is an expert in such things, suggested I season the wings directly before coating them with the flower. Most other recipes recommend adding the seasonings to the flour. But actually really reading this one, in step 2 it says to do exactly what my wife says. Also, my wife recommends soaking the wings in a vinegar solution prior to seasoning them. Also, if you make these a lot, I would recommend a wire cooling rack to put on your baking sheet. It makes cooking these and cleaning afterward a lot easier.
Very tasty wings. I love them baked until golden brown. Tweaked the sauce to adjust for heat/sweet.
Made these wings, but not the sauce, as my GI system doesn’t do well with spices. The wings came out good, but not as crispy on the top as I would have liked. Next time I’m going to flip them over half way through and see if that helps with browning the tops. Meat was juicy and very tasty.
Loved these wings. Didn’t use 1/2 cup hot sauce but bbq sauce with a splash of hot sauce. Wings were very crispy and really tasty. Will make them again for sure!
Good recipe. Made slight changes for family tastes.
These were amazing. I used a little less hot sauce and a bit more local honey….also added Adobo seasoning in the flour and also in the sauce. I placed wings on a baking rack to make them crisp all over….definitely a keeper
Very spicy!
This recipe is excellent! The wings come out crispy, and the sauce is delicious! No changes, good as is!
I was truly amazed at how much these tasted like deep fried Buffalo Wings. Sooo much easier to make though, and healthier too! I will use this recipe from now on.
Terrific recipe for classic Buffalo Wings. I actually like ‘em better baked, but you have to be willing to let ‘em get crispy on the outside- it may take longer than 40-45 minutes. The sauce is on point! Add a little more honey for a deeper glaze and to cut the heat.