It’s Super Bowl Sunday, so obviously I’ve been thinking about football snacks and man food. When I think of game night noshes I think wings! With a satisfying skin to meat ratio, spicy kick, and big flavor; Buffalo wings are perfect in their simplicity.
Kimie and I are always looking for healthier alternatives to the foods we love and this version of traditional Buffalo Wings is no exception. The traditional method calls for deep fat frying wings and coating them in a mixture of cayenne pepper sauce and butter. Our wings are marinated and baked to render most of the fat from them which creates crispy skin and well developed flavor. No fancy marinade is required here just your favorite hot sauce will do the trick. We like Crystal Louisiana Hot Sauce. This is a clean label product, meaning it has no weird chemicals, preservatives or artificial colors; just peppers, vinegar and salt. Crystal has a balance of great flavor and heat that I think works really well for this recipe. Crystal is sugar-free, and has zero calories and makes our wings 2 Weight Watchers Points each!
Baked Sheet Pan Buffalo Wings
- 12 Chicken Wings, Patted Dry
- 1, 12oz Bottle Crystal Hot Sauce
- Step 1 Place wings into a Zip-Lock bag and pour the entire bottle of hot sauce into the bag and close the bag tightly, removing as much air as possible. Knead the bag a little to thoroughly coat all of the wings. Allow the wings to marinade overnight under refrigeration.
- Step 2 Arrange the wings on a sheet pan so they are at least one inch apart. Place on the middle rack of a preheated 350 degree oven for about 45 minutes. With a pastry brush base the wings lightly with sheet pan drippings and set the oven to broil for 5 to 10 minutes turning the pan often to ensure even browning.