Eosinophilic Esophagitis Friendly Party-Style Buffalo Wings
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.5(25)
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Learn more →Ingredients
8 servings
For the wings
- 4 lbs chicken wings, split into drumettes and flats, tips removed
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
For the buffalo sauce
- ⅔ cup frank's redhot original hot sauce
- 6 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 tbsp white vinegar
- ½ tsp worcestershire sauce
- ¼ tsp cayenne pepper
For serving
- celery sticks, for serving
- blue cheese dressing, for serving
Can be omittedblue cheese dressing
- carrot 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 coat the rack lightly with nonstick spray.
- 2
Pat the wings thoroughly dry with paper towels — the drier the surface, the crisper the skin. In a large mixing bowl, toss the wings with the baking powder, kosher salt, garlic powder, onion powder, and black pepper until every piece is evenly coated.
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