This is the similar to the hot wings recipe served at a popular restaurant chain. Our healthier version features less butter and no frying!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Mix together flour, paprika, cayenne pepper, and salt in a small bowl. Place chicken wings in a large dish and sprinkle flour mixture over them until well coated. Place on baking sheet and refrigerate for 1 hour, uncovered.

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  • Preheat oven to 400 degrees F (204 degrees C).

  • Bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15 minutes per side.

  • Combine butter, hot sauce, pepper, and garlic in a small saucepan over low heat. Cook and stir until butter is melted and mixture is well blended, about 3 minutes. Place chicken wings in serving bowl and add hot sauce mixture, mixing well.

Editor's Note:

This recipe is a healthier version of Restaurant-Style Buffalo Chicken Wings.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

160 calories; 9.6 g total fat; 33 mg cholesterol; 465 mg sodium. 10.2 g carbohydrates; 8 g protein; Full Nutrition


Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2013
was so good. I oiled the baking pan and had great results. Keeping this recipe. Read More
(99)

Most helpful critical review

Rating: 1 stars
07/04/2012
Flavor very weak. Flour was clumpy and the wings stuck to the pan. No direction to spray pan. 30 minutes made soggy wings. Next time NO FLOUR! Read More
(124)
83 Ratings
  • 5 star values: 58
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
07/04/2012
Flavor very weak. Flour was clumpy and the wings stuck to the pan. No direction to spray pan. 30 minutes made soggy wings. Next time NO FLOUR! Read More
(124)
Rating: 5 stars
01/19/2013
was so good. I oiled the baking pan and had great results. Keeping this recipe. Read More
(99)
Rating: 5 stars
06/19/2013
These turned out sooo good. Not too hot just right I will make them again. Read More
(62)
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Rating: 5 stars
01/06/2014
This recipe is wonderful - you can always add more or less spice depending on taste. Several of the people "rating" this recipe aren't rating it at all - they're creating their own version of a completely different recipe not using flour. It has nothing to do with how these wings are made and if they don't want to use flour that's fine but don't rate a recipe you haven't made or tasted. Read More
(39)
Rating: 5 stars
12/16/2013
Each time I make them I change up the spices in the flour mixture to give them different flavors and then combine with different dipping sauces. To cut on time I freeze them for 30mins and the pop in the oven at 415-425 until done flipping once. They come out crispy and yummy each time. Read More
(34)
Rating: 5 stars
01/03/2014
Hey kids The secret is to dry off the wings as much as possible before tossing with flour. I stack mine with 3 layers of paper towel between each layer of wings after patting them dry then I put them in refrigerator over night. I then pat them dry again Then I put 5-6 wings in bag with flour & coat. Also I cook mine @ 425 convection on parchment paper. A bit of effort is required but it is well worth it. Read More
(29)
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Rating: 5 stars
08/09/2013
This is the BEST! It's easy and healthier then frying. I love it. I make it all the time for my family not sure why it doesn't have 1000 5 star rating. Try it Read More
(16)
Rating: 1 stars
01/03/2014
I agree flour isn't necessary. A little oil and a dry rub of spices is much more healthy. I bake them on a wire rack so they are not sitting in a pool of grease. I like mine crispy so I skip the butter. If you want them hotter add some Tabasco to the oil. Read More
(15)
Rating: 4 stars
01/03/2014
I always make hot wings this way...they are crispy spicy and oh so good. It's the family favorite for any sporting event get together. I have never had a problem with flouring them and also use parchment paper to line my baking sheets for easy removal. Read More
(15)