Eosinophilic Esophagitis Friendly Dairy Free Buffalo Wings
Total time1 hr 5 min
Prep time15 min
Cook time50 min
4.8(4)
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Learn more →Ingredients
4 servings
For the wings
- 3 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp baking powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 4 tbsp vegan butter
- 1 tsp white vinegar
- ½ tsp worcestershire sauce
- ¼ tsp cayenne pepper (optional)
For serving
- celery sticks, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large rimmed baking sheet and lightly coat the rack with cooking spray.
- 2
Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the wings with the baking powder, kosher salt, black pepper, and garlic powder until evenly coated.
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