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
Ingredients
- 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
Arnjah Dillard says
Day One and I was full with just small portions. The water kept me from feeling the hunger pangs. Breakfast and lunch was awesome. Now for Dinner… wings, wings and more wings! Love it! ❣️ Thanks for the wealth of healthy information.
★★★★★
Trudy Tamas says
Unless I missed it, I don’t see the nutritional values or serving size.
Could you help please, thanks
Trudy
Squeaky says
Hey there, your three day Keto re-start forced me to make wings for the first time. Hello oven wings where have you been all my life? Why was I so intimidated? Made with wings from a local farm where we get our chicken, cut them up how you said, and wow. The kids were crazy for these. Lucky kids got theirs with fries! I had home made blue cheese dressing and celery, as suggested. Husband had all of the above and a handful of greens. Another example of how keto is easy if you’re cooking for a family. Thanks!!
★★★★★
Mellissa Sevigny says
Oven baked wings tho – right???? Also we just recently got ahold of some local chicken wings from the butcher and it was a whoooooole different experience then grocery store wings! Wow – the flavor was amazing! So happy that the entire family got to enjoy these – thanks for taking the time to comment!
DeAnn says
I am also wondering what a large bottle of the Franks sauce is. It comes in several sizes.
Thank you
Juliana Farrell says
I really have never liked hot wings. O usually make a. Few with sugar free stubbs bbq sauce. Lastnight i tried your recipe. Although they tasted good. About five min into eating. My tongue started to swell on the sides and my cheeks developed hive like areas. What can I use in place of hot sauce
Becky says
This recipe is AWESOME! We were looking to have a typical ‘app’ on a Friday night and this hit it out of the ballpark! I followed other suggestions and put the wings on a drying rack in the fridge after a slight dusting or baking powder. I happened to have jalapeno in my fridge, so I sliced that into big chunks in the hot sauce. I served it with Lighthouse Blue Cheese and celery stick. The hubs has asked for these again SOON!!!
★★★★★
Felicia says
What is a LARGE bottle of Frank’s Redhot? It comes in 3 sizes in my supermarkert, large is
23 ounces
Becah says
So, I had this same question. On the Frank’s Red Hot website it calls for 5 ounces per 4 lbs of chicken wings. That’s what I’m making tonight, if it doesn’t work out I’ll let you know!
Courtney says
Yum, these look really good! I have a question though……it say’s 4-5 lbs of chicken wings for just one serving…..is that correct??? Seems like a lot!
Sharon says
I am wondering the same thing. What is the count for one setting?
Maureen Gulizia says
When I cook for just the hubs & i and we are having only wings and celery, I plan on 10-12 pieces each. If there is more to the meal, like a garden salad or garlic bread or other side then I count 6-ish pieces each.
Cindy Hale says
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!
★★★★★
Teresa Wieman says
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)
★★★★★
Thomas says
How many wings is a serving size?
Eva says
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!
★★★★
AnneM says
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.
★★★★
Doris Brennan says
omg…. wings are my favorite fall back low carb/keto food. I love them!!! :)
Doris Brennan
★★★★★
Anna S. says
Super easy, healthy and delicious! I used parchment paper on the tray and cleanup was a snap. Will definitely be making again!
★★★★★
Susan Johnson says
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
Charles says
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.
Debbie M says
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!
Lynz says
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.
Alicia says
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!!
★★★★★
Maureen says
I made these last night and they were great. I added 10 minutes at the end and they came out crispy.
★★★★★