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Buffalo Chicken Wings III

These baked wings get an extra flavor kick from cayenne pepper. See more

READY IN ABOUT 1¼ hrs

Buffalo Chicken Wings III

Read Reviews (147)

"Chicken wings baked with a mixture of hot sauce, tomato sauce, chili powder and cayenne. A nice spicy bite! Vary the seasonings to your liking." — WALTDOUD

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Cooking with Cayenne Pepper

Original recipe makes 4 servings Change Servings

20 chicken wings, split and tips discarded
1/2 cup butter, melted
1/2 cup red pepper sauce

3/4 cup tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper

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Directions

Preheat oven to 375 degrees F (190 degrees C).
Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.
When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.

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PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

Footnotes

British English recipe for Buffalo Chicken Wings III.
French recipe for Ailes de poulet Buffalo III.
Australian recipe for Buffalo Chicken Wings.

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From the "inventor": The ingredients are key... allrecipes didn't mention my notes (if you want to taste them the way I intended). Instead of "3/4 cup tomato sauce", use 1/2 cup plus 1 tablespoon "no salt added" tomato sauce (proportion is critical), Franks Red hot cayenne sauce (nice vinegar/pepper balance), Tone's Chili powder (seems to have proportionally less salt than average). I usually deep fry the wings for 10 minutes. Baking is lower fat, but 30 minutes is a probably a little too short. I like spicy food, and with the called for 1 tsp ground cayenne with the other proportions gives a good "bite" IMHO. Hope you all enjoy... thanks for the nice comments!!!

—WALTDOUD

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Most Helpful Critical Review

Nov 26, 2010

Like to have your house smell like greasy chicken? How about your cloths? And, it really does a number on the inside of your oven! Don't bother, order out.

—SAHLE

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190 Ratings

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Jan 01, 2006

Excellent!!!! However, I did change the recipe to: 1 bottle Franks (12 oz), 1 (8 oz) can Hunts No Salt Tomato Sauce, 1/3 cup Unsalted Butter, 4 dashes Cayenne & 1 1/2 Tbsp Chili Powder. Baked in preheated 400 F oven for 45 min - dipped in sauce which I boiled over med. temp for 5 min.; replaced on clean 11 x 17 pan, baked add'l 15 min, Dipped again in remaining sauce, baked for 10 min. Then removed from oven and the meat was sooooo tender! (Probably should bake on a broiler pan to keep as much fat separated from chicken to make crispier) But loved it - all my guests raved and asked for the recipe! Hurray for a tasty buffalo wings that you can bake and not have to fry! Thanks for all the reviews who contributed to the outcome of this recipe!

—LUCKERAMA

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Oct 02, 2006

First time I ever made these. Did half by baking and the other by grilling. Baking is totally the way to go. Used only drumettes. Baked the wings for 30 minutes at 400 (using the broiler pan to drain the fat) and after 30 minutes basted with the sauce. The sauce: omitted the tomato sauce and used hot wing sauce (Wing-Time), garlic and butter. Also added in the cayenne pepper and chili powder (Also added in 1 tblsp Chili Garlic sauce which they serve at Thai restaurants). Mixed with a wisk. We like it very spicy, lips are still burning. Cooked for 5 minutes more, added another layer of sauce, cooked another 5 minutes at 300. Then used the leftover sauce for dipping (if you dare) and cut up some celery and added ranch dressing. Very good!

—Jennifer

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Sep 29, 2003

These are SOOOOOOOOOOOOOOO good! I could live eating just Buffalo Wings. I added some honey, worchestershire sauce and chili sauce to the mixture to give it a sweet and spicy taste.

—Hartini

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Jan 04, 2007

I never write reviews but I thought these wings were fantastic! I followed the recipe pretty much exactly, using Franks Red Hot as the submitter suggested. I used all drumettes,and I might add that the sauce was enough to do an entire frozen 4 lb bag of drummettes. My only regret is that I only did 24 drummettes instead of the whole bag. We easily could've eaten the whole bag--once thawed and cooked they shrink a lot. I did follow another person's advice and after the frist 45 min bake, I dipped them in suace and placed in a clean dish for the remaining bake time. I served with celery, ranch dressing and cornbread. I will be serving these a lot! Thanks!

—kgb123

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Sep 03, 2006

My husband lives for hot and spicy ... he loves these! I did change it some ... I added more chili powder and cayenne pepper . I made a half of batch the first day ... the sauce didn't seem to coat real thick . I had the remaining sauce in the fridge overnight to make the rest the next day ... after being in the fridge overnight the sauce was MUCH thicker and coated very nicely , so from now on I will mix the sauce a day ahead . Also my husband said they were not " messy " enough for wings so I actually dipped them one more time when I took them out of the oven ... I got a thumbs up on the recipe after that and it has now become the one I will always use for his wings

—Kimberly N

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Sep 16, 2005

DELICIOIUS!! This is THE BEST Hot Wing recipe!!! You've got to try it....easy to put together, better than fried. Don't add the cayenne unless you want your eyes to water.....it's got plenty of kick without it - too much for kids unless they're used to it. I still can't believe how great they were - definitely going to make it again this weekend!! Thanks Walt!!

—LadyBugOnTheGo

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Nutrition

Calories
406 kcal
20%

Carbohydrates
4.9 g
2%

Cholesterol
112 mg
37%

Fat
35.7 g
55%

Fiber
1.9 g
7%

Protein
17.9 g
36%

Sodium
1224 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Buffalo Chicken Wings III

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 406
Calories from Fat: 321

% Daily Value *
Total Fat 35.7g 55 %
Saturated Fat 18g 90 %
Cholesterol 112mg 37 %
Sodium 1224mg 49 %
Potassium 378mg 11 %
Total Carbohydrates 4.9g 2 %
Dietary Fiber 1.9g 7 %
Protein 17.9g 36 %
Sugars 2.5g
Vitamin A 42 %
Vitamin C 44 %
Calcium 4 %
Iron 18 %
Thiamin 8 %
Niacin 61 %
Vitamin B6 29 %
Magnesium 10 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.