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Garlic Knots
Skillet Fried Pizza
Baked Buffalo Chicken Wings
You won’t believe how easy these Baked Buffalo Wings are to make, no messy deep-frying, and you still get crispy golden wings. We actually like them better than the regular fried version.

With 1 pound of wings you can expect to get about 6 whole wings, remembering that for buffalo wings, that means about 12 pieces because the whole wings will be cut into the drummettes and flats. It's difficult to say how many servings 4-5 pounds of wings will provide, since it depends on how many you plan to serve each person. 
4-5 pounds chicken drummettes or wingettes (or a combination of both)
1/2 cup melted butter
1/2 cup red pepper sauce (we prefer Crystal Hot Sauce)
1 teaspoon  garlic powder
Celery sticks (optional)
Blue cheese Dipping Sauce (optional)

Preheat the oven to 400 degrees F.
Line several baking sheets with non-stick aluminum foil.

Place chicken wings evenly on the baking sheets; don't crowd them.
Bake for 30 minutes. Remove from the oven.
If there is a lot of grease in the pan remove it with a spoon or baster.
Turn all of the wings over and return to the oven.
Bake for an additional 25 to 30 minutes, or until brown and crisp.

In a large bowl, combine the melted butter, hot sauce, and garlic powder.
Put the wings in the bowl  (you may have to do this in several batches, depending on the size of your bowl.) Use a large spoon to turn the wings into the sauce until they are all fully coated.  Transfer the wings to a serving platter. Serve with celery sticks and blue cheese dressing for dipping.

Blue Cheese Dipping Sauce
(This sauce can also be thinned with milk to make a delicious blue cheese salad dressing)

1 cup plain Greek yogurt (or a combination of sour cream and mayonnaise)
1/2 cup blue cheese, crumbled
1/2 teaspoon garlic powder
1 teaspoon lemon juice
3-4 dashes of Worcestershire sauce
Salt and pepper
Buttermilk or milk to thin

Stir together all the ingredients in a bowl. Add buttermilk or milk until the sauce is to your desired consistency.  Refrigerate for at least 30 minutes to allow the flavors to develop.
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If you stretch out a chicken wing, you'll notice that there are three sections, the drummette, the wingette or flat, and the tip.  The drummette looks like a small drumstick and is the meatier part of the wing.  The wingette, sometimes called the flat, is the middle section that is composed of two bones running horizontally through the middle of it with meat in the middle.

Flip the whole chicken wing over so it's skin side down and you can easily see the joints. Locate the joint between the tip and the wingette section. With a sharp knife,  you will cut off the wing tip and discard or save to make chicken stock. 

Use your fingers to locate the joint between the drummette and the wingette portions. Use a sharp knife to cut all the way through the joint to separate the two pieces.