Buffalo sauce is my nemesis. I just don’t like it. I know, right? It’s a weird version, but there’s something about the tang of buffalo sauce that I do not like.

These wings were inspired by my poorly made lunch decision at Buffalo Wild Wings.

My coworkers wanted to visit the new Buffalo Wild Wings that moved into Glendale, just up the road from our office. It sounded like a great idea for lunch and we rarely eat out as a group so we hopped into a car and drove up there to check it out.

Knowing that I didn’t like buffalo sauce, I planned on ordering wings with BBQ, honey or teriyaki sauce. Then I saw it – Spicy Garlic Wings. It caught my eye and I decided to order the lunch portion of 6 boneless wings with that sauce on it. Why not? Well, I should have thought that through because when the wings came to my table they looked awfully orange, like buffalo sauce. Indeed, they were covered in it, all because I didn’t stop to think what the base sauce was for these “spicy garlic wings.”

While I know it was my mistake, it sparked inspiration for me to create my own spicy wings WITHOUT buffalo sauce. Easy right? Actually, it is – a combination of dry and wet ingredients make these spicy baked chicken wings delicious and flavorful.

Sriracha is my favorite hot sauce because it doesn’t just provide heat, it has flavor. So yes, I used a garlic hot sauce with additional garlic powder. What can I say? Garlic is GOOD.

These wings are not super crispy like they would be if they were fried, so don’t expect that here. These are get-your-fingers-messy wings (don’t let the white parchment paper fool you). But that just means you’ll have to lick your fingers, and I find nothing wrong with that. The combination of the spices and Sriracha really take your favorite barbecue sauce to a whole new level. The next time you decide to make barbecue wings (or barbecue anything), consider this spice combination first!

Spicy Baked Chicken Wings

Serves 2

Ingredients:

• 10 chicken wings
• 2 tbsp canola oil
• 2 tsp cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• 2 tsp Sriracha
• 1/2 tsp salt
• Barbecue sauce of your choice

DIRECTION

1. Preheat oven to 450 degrees and line a baking sheet with foil.
2. Rinse and dry the chicken wings. Grab a gallon size resealable bag and add the oil, spices, salt and Sriracha. Mix together so that each piece of chicken is coated and let sit for 15 minutes.
3. Mix together so that each piece of chicken is coated and let sit for 15 minutes.
4. Place the chicken on the baking sheet and cook for 20 minutes. I flipped them about halfway through. I didn’t have any problem with the wings sticking to the baking sheet, but if you’re worried you can spray the sheet ahead of time and you’ll be fine.
5. I flipped them about halfway through. I didn’t have any problem with the wings sticking to the baking sheet, but if you’re worried you can spray the sheet ahead of time and you’ll be fine.
6. Once the wings reach 165 degrees, remove them from the oven and set aside.
7. Grab your barbecue sauce and either a bowl or a container with a lid (I used a Glad container).
8. Put about 1/3 cup of barbecue sauce in your bowl or container and then add the wings.
9. Stir or shake the wings so that the sauce gets to each wing, covering it but not drowning it in the sauce.
10. Enjoy these wings with your favorite side dish (ours was broccoli) and make sure you grab plenty of napkins.