Lighter Bake-fried Buffalo Wings
by TheSingingBaker
I enjoy great buffalo wings every now and again, but longed for a lighter taste and one that is a little nicer on the waistline. I sometimes like to "Bake-Fry" menu items to lighten the meal. This is where you would take something that is typically deep-fried, & instead just lightly fry it for only a few minutes in a saucepan just enough to get a little crisp and then finish it off in the oven. Here is my version of a "lightened", but still very tasty buffalo wing.
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1 cup All-purpose flour
- 1/2 teaspoon Paprika
- 1/2 teaspoon dash garlic powder
- 1/2 teaspoon Salt
- 1/8 teaspoon dash ground black pepper
- 3/4 teaspoon Cayenne Pepper
- 20 chicken wings
- 5 tablespoon oil ; for deep frying
- 1/2 cup Butter
- 1/2 cup hot sauce
INSTRUCTIONS
In a small bowl mix together the flour, paprika, garlic powder, salt, black pepper & cayenne pepper. Roll chicken wings in the flour mixture to coat and shake off any excess. Place wings separated, on a platter, cover platter and refrigerated for 1-2 hours.
About 30 minutes before ready to make wings, take them out and let come to room temperature. Preheat oven to 350 deg F.
In a saute pan on the stove, heat oil to medium-low heat. Once it beings to sizzle, lightly fry chicken wings in oil for 2-3 minutes, just enough to crisp up on all sides, turning wings over to cook all sides. Transfer to a baking sheet. Repeat wilth all wings until they have all been just lightly fried. When done, transfer baking sheet to oven and finish cooking by baking for 30- 35 minutes or until juices are running clear.
While wings are baking in oven, place the butter & hot sauce in a small saucepan and heat on low, until butter has melted and both ingredients are mixed thoroughly. Take off heat and set aside until wings are finish baking.
When wings are cooked, take out and place in a large bowl. Toss with reserved hot sauce and place on a platter along with fresh carrots, celery sticks and blue cheese or ranch dressing, if desired.
NOTES
TheSingingBaker
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (322g) | ||
| Recipe Makes: 4 Servings | ||
|
|
||
| Calories: 1416 | ||
| Calories from Fat: 1235 (87%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 137.2g | 183 % | |
| Saturated Fat 44.5g | 222 % | |
| Monounsaturated Fat 39.8g | ||
| Polyunsanturated Fat 43.8g | ||
| Cholesterol 233.8mg | 72 % | |
| Sodium 1476.5mg | 51 % | |
| Potassium 337.8mg | 9 % | |
| Total Carbohydrate 18.7g | 6 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 17.6g | ||
| Protein 29.7g | 42 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 1416
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.