You can’t have a Superbowl party without wings (in my opinion)! You can though, have them crispy and flavorful without being fried. I visited friends at the University of Buffalo years back. We, of course, got the famous Buffalo wings and as you can imagine they were fabulous. I can’t believe it has taken me this long to post my version here. In college I was a big fan of Wings over Amherst (these are not healthy). I definitely still think about those fried boneless wings (and the cajun cheese fries). Many of my friends ordered honey mustard, BBQ, garlic parmesan… me? Give me Buffalo any day of the week. The tip I found years back that I love (and successfully tried last week with my Sweet Potato Chili Fries), is placing a wire rack on the baking sheet. Gets everything nice and crisp!
I had to ask Mike this morning who was playing and what time the game was starting. Oops. I was so busy planning my menu, I missed those minor details. So much for being a sports gal…
- 1 lb. chicken wings, about 15 (simply adjust to fit your party)
- 1 tsp Himalayan sea salt
- 1 tbsp garlic powder
- 1 tbsp extra-virgin olive oil (grass-fed butter, ghee, or coconut oil)
Are you cooking for the Superbowl? Do you go for traditional Buffalo flavor when ordering wings?
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