Baked Buffalo Wings

Who doesn’t love Buffalo Wings? They go perfectly with watching football.

Baked Buffalo Wings

Baked Buffalo Wings

But they are something that usually are enjoyed at a restaurant because most people don’t have a deep fryer in their home kitchen.

Breaded and deep fried Buffalo Wings are super high in fat, so they are not something you should eat everyday.

But what if there a way to enjoy Buffalo Wings in your own home? And what if they had far less fat than the traditional sports bar appetizer, yet had all the great flavor?

That was the challenge I came up with for myself. The result were these delicious baked Buffalo Wings.

While chicken wings are still higher in fat than low-fat diet staples like boneless skinless chicken breast or ground turkey, because these Buffalo Wings are baked instead of submersed in hot cooking oil they have less fat and fewer calories than those found at Hooter’s, Buffalo Wild Wings, or your favorite watering hole.

Chicken wings are also some of the least expensive proteins you can buy. Usually, you can find them for $.99/lb or less.

Only a few decades ago, chicken wings were either thrown away or used to make chicken stock.

But back in the 1970s, a woman named Teressa Bellisimo – owner of the Anchor Bar in Buffalo, New York — invented them on the spot to feed a bunch of hungry college students her son Domonic brought home unexpectedly. She threw a bunch of wings in a deep fryer then tossed them in a mixture of cayenne pepper sauce and butter, then served them up with blue cheese dressing and celery sticks.

They quickly became a fixture on sports bar appetizer menus everywhere.

Franks Wing Sauce

Franks Wing Sauce

My reduced fat recipe uses the same sauce — melted butter and Frank’s Buffalo Wing Sauce — but the wings are baked instead of fried, then tossed with bread crumbs and baked again.

The result is a delicious, reduced fat version of this classic appetizer. And just in time for the NFL playoffs!

Baked Buffalo Wings

1 lb. Chicken Wings (about 8 to 10 wings)

Sea Salt

Fresh Cracked Black Pepper

1/2 cup Unsalted Butter, melted

1/2 cup Franks Buffalo Wing Sauce

1 cup Bread Crumbs (I used Panko, Japanese-style breadcrumbs that are larger than traditional breadcrumbs)

Celery Stalks

Blue Cheese or Ranch Dressing

1/4 cup Blue Cheese Crumbles

1. Preheat oven to 375F. Separate wings  at the joint. If the wing tip is included, you can either save it for stock or discard it because it doesn’t have enough meat on it to make it worth keeping. Spray a baking sheet with pan spray and lay out the chicken wings. Season with S&P, flip over and season the other side. Bake for 20 minutes and remove from oven.

2. Combine melted butter and wing sauce in a mixing bowl. Add chicken wings and toss so that all are thoroughly coated. Add bread crumbs and toss again. Return wings to sheet pan and return to oven for another 10 minutes.

3. Remove from oven. Combine dressing and blue cheese crumbles. Serve on the side with celery stalks.

A question for my foreign readers: Are Buffalo Wings strictly an American phenomenon or are they popular elsewhere as well? I’m just curious!

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Buffalo Chicken Pizza

I can honestly say that this is one of the best tasting recipes I have ever made. I loved it.

Of course, Buffalo chicken wings and pizza are two of my favorite foods in the world, so why wouldn’t I love Buffalo chicken pizza?

I can remember a time when chicken wings were a garbage peice of the bird, something you either threw away or saved for chicken stock.

But in the 1970s, an enterprising cook named Teressa Bellisimo — who owned the Anchor Bar in Buffalo, New York — scrambled to feed a bunch of hungry college students her son Domonic brought home unexpectedly. Using whatever was at hand, she threw a bunch of wings in a deep fryer then tossed them in a mixture of cayenne pepper sauce and butter, then served them up with blue cheese dressing and celery sticks. The rest is history.

Today, Buffalo chicken wings, also known as hot wings, are a multi-million dollar industry and are sold in bars and restaurants from coast to coast. These inexpensive appetizers remain a crowd-pleasing favorite.

This recipe keeps the great flavor of Buffalo chicken but disposes of the dish’s worst elements — namley the fat and tendons of the chicken wings and the deep frying. I won’t claim that this pizza is any less fattening than a plate of wings, but it definitely is lower in cholesterol.

If you are fan of Buffalo wings and pizza, I guarantee you are going to love this as much as I do.

I’ve given the recipe for my pizza crust before, so I won’t repeat it here.

Buffalo Chicken Pizza

1 TBS EVOO

3 boneless, skinless chicken breasts (About 1-1/2 lbs)

Salt and pepper

1/3 cup Franks Red Hot Buffalo Wing Sauce

1/2 cup reduced fat blue cheese dressing (or ranch)

1/3 cup blue cheese crumbles

8 oz shredded fresh mozzarella

1/3 cup scallions, sliced

1. Preheat oven to 400F. Put your cast iron pan on the fire. When hot, add EVOO. When smoking, season both sides of the chicken breasts with salt and pepper, then carefully place the chicken breasts skin side down in the pan. Cook until lightly browned. Use a tongs to flip over, then place the whole pan in the oven and cook until breasts are cooked through, about 15 minutes. Dice chicken into large chunks then place in bowl with the hot sauce. Cover and refrigerate until ready to use. This can be done well ahead of time.

2. Roll out pizza dough crust to a circle slightly larger than your pizza pan, then transfer it to the pan using your rolling pin. Crimp the edges all the way around between your thumb and forefinger, like you would a pie. Use a fork to poke holes in the bottom of the crust. This is called “docking” the crust and prevents big air bubbles from forming while it cooks. Spray crust with pan spray then cook for 20 minutes, turning the pan once midway through to cook evenly.

3. Use a spatula to spread the blue cheese dressing evenly on the bottom of the crust. Distribute the chicken throughout the pie, then sprinkle with the blue cheese crumbles. Cover the pie with the mozzarella, then arrange the scallions over the top. Bake until the top just starts to get brown and bubbly, about 20 minutes, again turning the pan once midway through to cook evenly.

What recipes do you break out when you want to please a crowd? Share your ideas in the comments section below. And thanks for looking at my blog!