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Sometimes when I’m seriously craving chicken wings but not in the mood to fry them cause it’ll cause a mess and I’ll have oil splattered everywhere, I’ll bake them and surprisingly, they’ll come out pretty crazy good! This is how I like to bake my chicken wings and when I make them this way, it makes me feel like they’re actually healthy for me and then I’ll eat double the amount that I probably should.

Oven-Roasted Chicken Wings

Source: Lo Huynh (2 servings)

12 each chicken wings/drummettes, wash and dry
2 tablespoons all purpose white flour
pinch paprika
pinch sea salt

Buffalo Sauce:
1 tablespoon sweet cream butter
1 tablespoon Frank’s Red Hot sauce
sprinkle garlic powder
sprinkle freshly ground black pepper

Other Sauces:
2 tablespoons bottled Kikkoman Teriyaki Sauce
2 tablespoons Mae Ploy Sweet Chilli Sauce

1. Wash and dry your chicken wings/drummettes.
2. Mix the all purpose flour with the sea salt and paprika in a bowl and coat your chicken pieces in this flour mixture.
3. After dredging the chicken with the flour mixture, dust off the excess flour and lay the chicken pieces on a sheet pan lined with foil that has been brushed with some canola oil so the chicken wings do not stick to the foil.
4. Bake your your chicken wings at 425 degrees Fahrenheit for about 40 minutes. Remember to turn the chicken pieces halfway through cooking time so it bakes evenly.
5. Once the chicken pieces have a nice golden color, it’s done!
6. Toss the chicken wings/drummettes with the sauces of your choice. I personally like to coat 4 pieces with the buffalo sauce, 4 pieces with the teriyaki sauce, and 4 pieces with the sweet chili sauce.
7. Serve with blue cheese dressing or ranch dressing, cut up carrots and celery, and coleslaw.

Buffalo Sauce:
In a small sauce pan, heat up the butter over medium low heat until it’s melted. Add the garlic powder, black pepper, and Frank’s Red Hot Sauce. Heat until sauce is hot and turn off heat. Coat your wings with this glorious sauce!