Speaking of photography, if you want to grow your food blog fast, there is no better way out there right now than getting your photos accepted by Foodgawker and/or Tastespotting. If you have tried and been rejected, don’t give up! And don’t be bitter – get better! Nobody wants to hear you whine (on your blog, twitter, or to anyone else who will listen) repeatedly about how they only accept a certain type of photo, or from certain blogs, or whatever it is you tell yourself to soften the blow of their rejection! I’ve been rejected so many times I’ve lost count!!! I STILL get rejected way more often than I get accepted – especially by Tastespotting!! But when I do make the cut, my blog traffic spikes dramatically. We have a love/hate relationship (love to get accepted, HATE to get rejected!), and I credit their exposure for getting me to this point so quickly. Though I have cussed them out mentally many, many (many many many many many…a LOT ok?) times, I’m grateful to them both! So work harder, learn the basics of lighting and exposure (again, Plate to Pixel people!) and keep submitting! Oh and do yourself a favor and pore over the submission guidelines and do your research! Sarah G. over at Tastespotting finds photos of half eaten food gross, hates cilantro, and won’t accept your photo (even if it’s amazing) if your post is boring or too personal (Uh oh, this post is toast! ha ha!!) (see Sarah, I have been paying attention!) Keep abreast of what’s trendy or popular and blog about it – it will raise your chances of getting accepted by a lot!
And so I’m finally moving on to the food which is why most of you are here! Sorry it took so long, guess I had a lot to say today! If this is your first time here I swear I’m not usually quite this wordy! But cut a girl some slack, it’s a big day for me! So, the chicken wings! Who doesn’t love them?? Nobody I’ve ever met that’s for sure! And since it’s playoff season and no Superbowl party worth attending is without a big platter of wings, this seemed like as good a time as any for this recipe! There are a million delicious variations on chicken wings but since I’m doing low carb this week I kept it simple and sugar free – though a sticky, sweet, teriyaki chicken wing is hard to beat! The classic buffalo wing (at least in CT where I’m from) is generally Frank’s red hot sauce and butter. I added a quartered habanero for more heat but that was my only flavor enhancement. One thing I don’t do is deep fry my wings. It’s completely unnecessary in my opinion. There is enough fat in the skin and wing to fry itself when you bake it in the oven.
The trick is to bake them with no sauce first until they are crispy and cooked through. Then a bath in the sauce and back in the oven where they will get nice and crisp and the sauce bakes on – yum!. There isn’t much worse than a soggy chicken wing. But if you put the sauce on while they are raw and then try to bake them, by the time they get crisp (if ever) the meat will be completely dried out and barely palatable. So bake first, then sauce, then bake – repeat if you like them really saucy! And another thing – do yourself a favor and don’t pay extra for the bags of frozen winglets! Fresh wings are cheaper and all you have to do is make two cuts per wing to get the same product! Cut off the tips (I use them to make stock) and then cut through the joint to separate the “wing” from the “drumette.” It’s cheaper and better quality than those freezer burned thingy’s they sell in a bag!
Classic Buffalo Wings
Print Recipe
Pin RecipeIngredients
- 4 to 5 lbs of fresh chicken wings
- 1 lrg bottle of Frank’s Red Hot sauce
- 1 stick of unsalted butter
- 1 habanero, seeded & quartered (optional)
Instructions
- After you trim the chicken put the pieces onto a cookie sheet (preferably foil covered, it took me forever to scrub mine clean last time!). Bake in a 350 degree oven for about 30 minutes until golden and crisp – longer if you like them really crispy.*
- Meanwhile in a medium saucepan melt the butter and add the entire bottle of hot sauce as well as the habanero, if using. Simmer over low heat while the wings are in the oven.
- Remove wings from the oven and dump into the sauce, toss until well coated. Take them out and put them back on the cookie sheet – back in the oven for another 30 minutes or more.
- If you love them really saucy you can repeat this step. Or if you are cooking them for a party later, refrigerate the sauce and wings and then re-dunk and blast for 20 minutes in the oven right (375 F) before your guests arrive.
- Serve with lots of celery sticks and good quality blue cheese dressing! Nom, nom, nom!
Notes
*I seasoned mine with salt and pepper before baking and the finished product turned out a bit too salty. I didn’t use unsalted butter which may have been the problem. So if you season them before baking, use a light hand with the salt and make sure you use unsalted butter in the sauce!
- Category: Appetizer
- Cuisine: Chicken
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These are very good. I did toss them in a teaspoon and a half of baking powder and left them in the fridge on a rack overnight , then baked them both times for 45 minutes, then hit them on the grill for a few minute. So delicious!
★★★★★
I made these tonight in my multipot with its crisping lid. I did dry the wings. Tossed in baking powder (yay, no carbs). 8 minutes @ 425°, turned, 8 minutes. Brushed with Chalula Chipotle sauce & butter (again, yay! No carbs) since I’m wimpy and don’t do hot sauce. Then 2-3 more minutes under the crisping lid, turned and 2 minutes. DONE! OH SO GOOD!
(Mealthy Multipot and Mealthy Multipot Crispy Lid)
★★★★★
One thing I would recommend for crispier skin would be to toss the wings in one tsp. baking powder then let the wings air dry in the fridge, uncovered for 8 hours to overnight on a grate set atop a baking sheet. Then follow the recipe as listed. Makes for super crispy wings- almost as if they were breaded and deep fried!
★★★★
Great recipe and yummy. However I have a recommendation. Do NOT line the pan with foil, use parchment paper instead. With foil, my wings stuck to the foil and when I tried to move them, the skin got stuck and parts of it tore away. I switched to parchment paper and no more sticking and losing part of the skin on them.
★★★★
omg…. wings are my favorite fall back low carb/keto food. I love them!!! :)
Doris Brennan
★★★★★
Super easy, healthy and delicious! I used parchment paper on the tray and cleanup was a snap. Will definitely be making again!
★★★★★
I am on day 6 of the egg fast and I am down 6 lbs ! After a stall of several months I am thrilled and that I found your post about the egg fast. Thank you so much for the menu and all the recipes ! So the classic buffalo chicken are next up and I have a question , has anyone baked them using a copper crisper ? I just purchased one , but have not tried it out yet.
Susan
Great recipe! The only thing us I don’t know the nutrition facts or portion size. It would be great if they included this in all recipes. I use carb manager to track and not having this info makes it difficult.
I saw a comment left by Sandie back on March 2, 2016 at 11:46 am
Here’s her nutritional content analysis:
If anyone is interested, I logged this into Myfitnesspal and if you use 4# of fresh wings and a 12 oz bottle of Frank’s Red Hot Sauce, allowing 1/2 a pound per person, the Calories per person is 521 with 0 (zero) carbs and 1881 mg of sodium. If you use 5 pounds of wings, the sodium count comes down of course. I have a friend from England who has been using this recipe for 20+ years and everyone loves it!
Hi! If you scroll way back in the comments, the person who wrote this commented saying she eats 6-8 of the wings. Someone else commented saying if you eat 1/2 lb, you will get 0 carbs, 1588g sodium (I believe). Hope this helps. I was wondering the same thing.
Hey guys!
Here is the Nutrition Info relating to carbs I found off of the labels:
chicken wings: 0 carbs
Franks Red Hot Original: 0 carbs
Unsalted Butter: 0 carbs
I made Hot Lemon Pepper, so 1 tbsp lemon is 2 carbs, and black pepper is .1 carbs per tsp.
Loved this recipe, I could never figure out what I wasn’t getting right when trying to sauce without using a recipe, BUTTER – it makes a world of difference!!
★★★★★
I made these last night and they were great. I added 10 minutes at the end and they came out crispy.
★★★★★
Hi! LOVING all the recipes I’ve tried. Thank you for sharing your expertise with us!
I noticed there’s no nutritional value on this recipe. Can you post what the serving size is and the calorie count etc? Otherwise I may just eat the entire batch and call it ok?
Thank you!
I would love to know the answer to that question!!! Did you get an answer, Sara?
I just found this site as I have only been dabbling in Keto for a while now. I tried another cleanse, but oh boy. Gross and it had tons of carbs and didn’t seem to do a thing for me other than make me sick. So here I am back to Keto and wanted to some sort of “cleanse”. Anyhow, I do not like hot. Can you suggest some kind of barbecue sauce type substitution or something not so hot that is keto friendly. Thank you!!!!
I’m not Melissa, LOL, but I recommend G. Hughes Sugar Free BBQ Sauce (Hickory flavored is my favorite)!
Where can you find the sugar free bbq source? I don’t like hot stuff
I have fund it at Wal Mart
I don’t like hot sauce either, so after melting the butter I just add enough frank’s to give it some taste and a little bit of kick. Hope this helps!
We’re stationed overseas so I have to order my SF BBQ sauce online. I get mine at Amazon or Vitacost. Usually Vitacost as it’s almost always cheaper. I’ve also discovered at Vitacost if I put things in my cart, but don’t purchase right away, usually by the next day they send me a % off coupon, LOL. It’s worked the last 3 time, so great for me, LOL.
★★★★★
We toss with olive oil, bake at 425 for 45 minutes or until desired doneness. Melt butter, and in a generous amount of quality lemon pepper, baste each wing twice. These are our go to not hot wings. Soo good
Love these buffalo wings. They will go on my menu to have regularly. My husband and I chowed down….at first I could see he was skeptical at being fed chicken wings for dinner. After the first bite, his face lit up! For zero carbs on the wings, these are a no-brainer for a low carb eater. I followed the recipe exactly – when I took the wings out, I wanted a bit more crispiness – I set the broiler and left in for 90 seconds. Perfection! Just a bit crispy, the meat was moist and flavorful. The sauce was a bit spicy, but not too much. Thank you for this recipe!
★★★★★
what is the serving size and nutrition info for these
★★★★★
What are the nutrition facts for this meal?
I made these tonight for dinner. They were wonderful. I wanted to keep eating them till they were gone, but I finally had to put them away so I would have some left for this week. Thank you for this great recipe.
★★★★★
We don’t eat meat on the bone. Can I use chicken breast?
I was hoping someone else would say this! Maybe even boneless thighs for more fat content over breasts?
Hi Melissa,
I just made these wings this evening. I seasoned my wings with salt, pepper, garlic powder, and cayenne pepper. I then realized that I did not have enough hot sauce! So I improvised by using some barbecue sauce with the butter and used Sriracha to kick up the heat and oh boy were they delicious!! I won’t go back to making regular hot wings ever again.
★★★★
could use chicken legs instead of chicken wings? how many legs can i eat?
I made these tonight! It was my first time separating fresh chicken wings into the style of buffalo wings at restaurants, lol. A bit tedious but well worth it! These were amazing! The chicken just fell off the bone, and the spice was perfect. I’m finding this kickstart super doable- thanks!
It doesn’t say the portion I should eat of these on the first day kick start. Also can I freeze the rest?
Once cooked I don’t know that they would freeze well, for the kick start you eat until you are full so go nuts.
Lovely recipe, how many serves for this meal?
★★★★★
Tried these today and they were yummy!!
Question though. I really hate eating chicken off the bone. Can I make these as chicken strips with boneless tenderloins? Or is there not enough fat in them?
Thanks!
You can do them as tenderloins Alison – with a lot shorter cook time obviously! You can up the fat with blue cheese dressing or a high fat side dish if that’s a concern! Enjoy!
Made them today. Delicious!!!! Crispy and the sauce was to die for. After saucing them, I placed in broiler for a crispy skin. Will make chicken tenders next time. Love these wings . ?
★★★★★