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.