Ingredients

The following ingredients have 14 Servings
  • 2 pounds chicken wings or wingettes (see note)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • carrots, peeled and cut
  • celery stalks, sliced
  • blue cheese dressing
  • non-stick cooking spray
  • 1/2-3/4 cup Hot Sauce (I use Franks Red Hot Sauce)
  • 1 teaspoon white vinegar
  • 1 teaspoon unsalted butter

Instruction

  • Ensure the chicken wings are completely dry before placing them into the flour.  Pat them dry with a paper towel.
  • In a large storage bag, add and combine the flour, salt, black pepper, garlic powder, onion powder, chili powder, paprika, cumin, thyme, and parsley.  
  • Add the chicken wings to the storage bag and coat completely with the seasoned flour
  • Spray a large baking sheet with non-stick cooking spray.
  • Place the floured wings on the baking sheet and refrigerate for about an hour.
  • Preheat the oven to 425 degrees. 
  • Remove baking sheet from refrigerator, give wings a quick spray with the non-stick cooking spray. bake for 25 minutes.
  • While wings are baking, make the sauce. In a small saucepan over medium heat add the hot sauce, white vinegar, and unsalted butter until the butter is melted. (you can use a microwave for this step). Set aside until ready to use.
  • After the 25 minutes of baking, remove the baking sheet from the oven. Coat the chicken wings in the Buffalo sauce and place back on a baking sheet.  Turn wings over when placing back onto the cookie sheet.
  • Bake for another 15 -20 minutes until cooked through.
  • Serve with Blue Cheese Dip, carrots, celery.