I’m on a low carb diet right now and I’m allowing myself to have wings once a week. I love our authentic (we are from Buffalo) Buffalo Wing Recipe, but I didn’t have any hot sauce so I had to “WING” it. In other words, use what I have. In addition…I am tired of clogging my arteries with butter, it scares me, so I opted for olive oil. But you’re saying, “Wait a minute. Aren’t these supposed to be ‘BAKED DRY RUB CHICKEN WINGS’? Why the need for oil?” Why yes, they are, but the oil helps keep the dry rub on the wings. It also adds excellent flavor/texture.
I should also mention that my Dad suggested adding the vinegar and he has been baking wings for years and years. He was so right. The flavor the olive oil, vinegar, and spices add to these better for you baked wings is amazing. I had everyone chowing these wings down immediately saying “Ohhh, man these are good”.
Lastly, you will not find exact measurements of the spices below because you have to get them where you want them, and everyone is different. I suggested a starting point, and then you can adjust according to your pallet, or your person. For example, for my teen I skipped the red pepper. For my husband, I added a ton of red pepper.
Oh wait…here’s my last thing. Don’t be afraid. You can’t screw these up. Have fun with it.
Here’s the Buffalo Wing Recipe, too!Tags: appetizer, dinner, low carb, recipe, wing recipe, wings Posted by