Buffalo Chicken Wings

Buffalo Chicken Wings

Prep Time: 20 Minutes

Start to Finish: 55 Minutes

Servings: 24 appetizers

12 chicken wings (about 2 lb)

2 tablespoons butter or margarine

½ cup Gold Medal® all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

1 cup barbecue sauce

1 tablespoon red pepper sauce

½ teaspoon Cajun seasoning

¼ teaspoon ground cumin

Celery sticks, if desired

Blue cheese dressing, if desired

1 Cut each chicken wing at joints to make 3 pieces;

discard tip. Cut off and discard excess skin.

2 Heat oven to 425°F. In 13x9-inch pan, melt butter

in oven. In large resealable food-storage plastic

bag, mix flour, salt and pepper. Add chicken; seal

bag and shake until chicken is completely coated

with flour mixture. Place in pan.

3 Bake uncovered 20 minutes; turn chicken. In small

bowl, mix barbecue sauce, pepper sauce, Cajun

seasoning and cumin. Pour over chicken; toss until

evenly coated with sauce. Bake uncovered 10 to

12 minutes longer or until chicken is no longer pink

in center.

4 Serve chicken wings with celery and dressing.

PER APPETIZER: Calories 70; Total Fat 4g (Saturated Fat 1g);

Sodium 175mg; Total Carbohydrate 3g (Dietary Fiber 0g);

Protein 5g

SERVE-WITH

Carrot and zucchini sticks are also tasty served with

the celery, wings and dressing.

THE ORIGINAL CHICKEN WINGS WERE FIRST SERVED IN

1964 AT THE ANCHOR BAR IN BUFFALO, NEW YORK.

IN BUFFALO, CHICKEN WINGS ARE ALWAYS SERVED WITH

CELERY STICKS AND BLUE CHEESE DRESSING.

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