Eosinophilic Esophagitis Friendly Classic Buffalo Chicken Wings
Total time1 hr 5 min
Prep time15 min
Cook time50 min
4.6(27)
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Learn more →Ingredients
4 servings
- 3 lb chicken wings, split into flats and drumettes, tips discarded
- 1 tbsp baking powder
- 1 tsp kosher salt
- ½ tsp black pepper
For the Buffalo sauce
- ½ cup frank's redhot original hot sauce
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp white vinegar
- ¼ tsp garlic powder
- ¼ tsp worcestershire sauce
For serving
- celery sticks, for serving (optional)
- blue cheese dressing or blue ranch dressing, for serving (optional)
Can be omittedblue cheese dressing
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and lightly coat the rack with nonstick spray.
- 2
Pat the wings thoroughly dry with paper towels — the drier the skin, the crisper the result. In a large bowl, toss the wings with the baking powder, kosher salt, and black pepper until evenly coated.
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