Buffalo Chicken Wings:
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(corn, dairy, dye, egg, gluten, peanut, soy, tree nut free)
- 4 Lbs. chicken wings, thighs or drumsticks
- 1 T. Olive oil
- 1 T. Paprika
- 2 tsp. celery salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. sugar
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. dried mustard
- 1 tsp pepper
- 1/2 tsp. cayenne pepper (or to your tastes)
Wash and pat the chicken dry with paper towels. Remove the wing tip if using chicken wings and use to make stock broth.In a gallon size freezer bag place chicken pieces and olive oil. Toss till well coated. Place all of spices in second bag, add the oiled chicken pieces and toss again till well coated.Refrigerate at least 3 hours or overnight to blend flavors.Preheat oven to 450 degrees. Arrange chicken pieces on a shallow baking sheet. Bake for 15 minutes on middle rack of oven. Turn each piece and bake for 12 minutes more or until crispy.
Tips: This recipe is also good cooked outside on a bar-b-que grill till done.
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