If you are looking for a great go-to appetizer (or even meal for that matter) for the big game, look no further. While the usual buffalo wing has anywhere from 150mg-400mg of sodium per wing, this recipe has less than 100mg total. So while we say these are salt-free, they are really low sodium as chicken already has some sodium in it. Where you get your chicken from also really changes the sodium content. Big box stores like Walmart add salt water to their chicken to prevent some shrinkage. Also, this recipe is even healthier than the usual fried wings as we bake them to cut back on fat.
A great salt-free version of buffalo wings to get your ready for the big game.
Thaw the wings to room temperature and pat them dry with a paper towel to remove any extra moisture. With cooking shears or a knife, cut off and discard the small tip of each wing.
Line a ¾” deep baking sheet with foil, and spray a light coating of cooking spray.
Place the wings on the sheet and bake in a 350 degree F oven until crisp, about 35-40 minutes.
Melt the butter in small saucepan over medium-high heat, and whisk in the hot sauce and vinegar. Add black pepper, coriander, cayenne, and cumin and stir.
Place wings in a large bowl or container that can be covered with a lid, or some foil. Pour sauce over the wings, cover the bowl tightly with foil or a lid and shake to coat the wings.
Remove wings from the sauce and collect the remaining sauce in a bowl for guests who want more sauce.
Mix all ingredients in a bowl by hand or use a small food processor for a smoother consistency.
Serve in a bowl for dipping. Top with some more dill to create a nice look.
Ingredients
Directions
Thaw the wings to room temperature and pat them dry with a paper towel to remove any extra moisture. With cooking shears or a knife, cut off and discard the small tip of each wing.
Line a ¾” deep baking sheet with foil, and spray a light coating of cooking spray.
Place the wings on the sheet and bake in a 350 degree F oven until crisp, about 35-40 minutes.
Melt the butter in small saucepan over medium-high heat, and whisk in the hot sauce and vinegar. Add black pepper, coriander, cayenne, and cumin and stir.
Place wings in a large bowl or container that can be covered with a lid, or some foil. Pour sauce over the wings, cover the bowl tightly with foil or a lid and shake to coat the wings.
Remove wings from the sauce and collect the remaining sauce in a bowl for guests who want more sauce.
Mix all ingredients in a bowl by hand or use a small food processor for a smoother consistency.
Serve in a bowl for dipping. Top with some more dill to create a nice look.
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