“See your disappointments as good fortune. One plan’s deflation is another’s inflation.” ~ Jean Cocteau

It’s that time of year again!

The time when you can totally not feel bad about making a meal out of grazing for hours over the best appetizers there are to offer.

Well, at least that’s how we normally do the Super Bowl.

This year, it’s just going to be me and the hubs so we really don’t need several dips for just the 2 of us. Although, I still wanted a Super bowl party feel meal.

Que the Chicken Wings!

I have never attempted to make these at home so I thought what a good time to give them a go.

Baked Buffalo Chicken Wings

  • 20 chicken wings
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup plus 1 tablespoon hot sauce, divided
  • 1 tablespoon vegetable oil
  • 3/4 cup Gold Medal® all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup (1 stick) melted butter
  • 2 Gallon Ziploc bags
  • Blue Cheese or Ranch dressing for dipping

Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil into Ziploc bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.

In the second Ziploc bag, place the flour, cayenne pepper, and garlic powder and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture.

Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.

Preheat oven to 400°F.

Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce.

**If you want to skip this last step, you can buy your favorite jarred wing sauce – mine is Franks – and use it instead. **

Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack.

Bake in the preheated oven until cooked through and crispy on the outside, about 1 hour, turning half way through baking.

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