Ingredients
Units
For the Wings:
- 1.5 pounds chicken wings
- Oil, for tossing
For the Low Sodium Buffalo Sauce:
- 2 teaspoons ground cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup white distilled vinegar
- 1 cup water, divided
- 6 tablespoons unsalted butter
- 1/2 tablespoon cornstarch
Instructions
- Pat wings dry with a paper towel, then lightly toss in oil. Bake at 350°F until the internal temperature reaches 165°F, about 20 minutes.
- Combine cayenne, garlic powder, onion powder, vinegar, water, and butter in a saucepan. Bring to a boil.
- Stir in the cornstarch slurry and cook until slightly thickened. Remove from heat and let cool. This is your salt-free buffalo sauce.
- Remove wings from the oven and let rest for 15 minutes. While resting, preheat the oven to 450°F. Then transfer to the oven and cook for another 10 minutes, or until crispy.
- Place wings in a bowl and toss with the low-sodium buffalo sauce. Serve immediately.
Notes
- Be sure to pat dry your chicken wings with paper towels. This will make the wings extra crispy!
- Allowing the wings to rest before baking at a higher temperature will make them way crispier, as the wait period renders the fat in the skin.
- Prep Time: 5 minutes
- Resting Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Oven & Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe
- Calories: ~430-450
- Sodium: ~85-95mg
- Fat: ~32-34g
- Carbohydrates: 0g
- Protein: ~32-34g