Oven Baked Buffalo Wings is a main dish that every person in our family enjoys! The recipe source is one of my favorite cookbooks; Nourishing Traditions. I modified Sally Fallon’s “Sesame Buffalo Wings” recipe, as several people around our table aren’t fans of sesame seeds. It’s best to prep this dish either several hours or the night before you plan to bake it. There is no frying involved, but the marinade causes a delicious crispy outside, while the chicken remains tender and moist under the skin. Yummy!
Did you know eating chicken off the bones is an excellent way to get skeletal-healthy nutrients into your diet? So, eat your Buffalo Wings friends; they’re great for your joints! (But stick with the baked version – your body will thank you.) So, with no further ado, here’s the recipe!
Baked Chicken Wings
- 24 chicken wings, separated at the joints (Trader Joe’s is a great source!)
- 1/2 cup naturally fermented soy sauce (I use Bragg’s Liquid Aminos, available online or at many grocery stores)
- 1/2 cup brown rice vinegar
- 3 tablespoons honey
- Juice and grated rind of 2 (large) lemons
- 1 clove garlic, peeled and mashed
- 1/4 teaspoon ground ginger (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Cayenne Pepper – desired amount (the more, the spicier!)
- 3 tablespoons melted butter
Mix soy sauce, vinegar, honey, lemon juice & rind and all the seasonings. Marinate buffalo wings in the mixture several hours or overnight. Remove from mixture and pat dry. Place in stainless steel baking pan, brush with butter and bake at 350 degrees about 1 1/4 hours. These are also great re-heated!