Buffalo wings are always a crowd pleaser. Some like them mild, some prefer them spicy, but everyone likes them crispy, and Hungry Jack mashed potato flakes could be the secret ingredient you’ve been looking for to achieve the perfect crunch. Chicken is coated in cayenne sauce before being rolled in potato flakes. Season a second time, then bake an easy four-step recipe that makes good use of the last of the potato flakes in the box.
Recipe courtesy of Hungry Jack Instant Mashed Potato Flakes.
Tip: *At this time, wings can be covered and held for several hours in the refrigerator.
- Non-stick cooking spray
- 1 stick butter, melted
- 1 (5-ounce) jar cayenne pepper sauce
- 1 Teaspoon celery seed (optional)
- 1 1/2 Cup instant mashed potato flakes, such as Hungry Jack Instant Mashed Potato Flakes
- 2 Pounds chicken wings, rinsed and dried
Heat oven to 425 degrees F. Line a sheet pan with foil. Spray with non-stick cooking spray.
Combine butter, cayenne sauce, and celery seed, if desired, in a shallow microwave-safe dish. Microwave on High (100-percent power) 45 to 60 seconds or until butter is melted. Blend ingredients well with fork. Reserve ½ cup of sauce.
Place flakes in another shallow bowl. Dip chicken into cayenne sauce. Roll in potato flakes. Gently pat potato flakes onto chicken. Place wings on prepared pan.*
Drizzle wings just before baking with remaining cayenne sauce.
Bake wings uncovered 40 to 45 minutes or until juices run clear when meat is pierced with a fork.