Who doesn’t LOVE buffalo wings" I know that they’re a staple in Sian’s diet, and because we want her part of the Skinnymixers team forever, I knew it was my duty to create a healthier version for her to enjoy. I learnt the trick of crisping up the chicken without frying from my friend, Sasha, who learnt it from a YouTube video – I used this recipe as as guide for the timing on these. I hope you love them as much as Sarah, Kirsty, Michael, Todd our pool guy and myself did today! Love Nik xx

skinnymixer's Buffalo Wings   Print Author: skinnymixer's Ingredients Buffalo wings 2 kg | 70.6 oz chicken wings, separated in to wings and drumettes 2 Tbsp baking powder (NOT baking soda!) ½ tsp salt Hot sauce 150 g | 5.3 oz hot sauce (I recommend Franks original hot sauce from Coles or my Roasted Chilli Sauce) 40 g | 1.4 oz butter or olive oil 20 g | 0.7 oz honey (optional for low carb) ¼ tsp garlic powder ¼ tsp onion powder 2 pinches of salt Instructions Preheat oven to 120°C or 250°F. Line a baking tray and place an oven proof wire rack on top. Pat chicken wings with kitchen paper so that they are as dry as possible. Using a large bowl, toss chicken wings through baking powder and salt and place on rack in a single layer (its ok if they're touching, they shrink) to cook in the oven at 120°C or 250°F for 30 minutes. Increase oven temperature to 220°C or 430°F and cook for a further 30 minutes or until wings are crispy. When t...