• 30
    Prep Time
  • 45
    Cook Time
  • 36

Crispy Buffalo Wings


  • 1-1/2 cups Hungry Jack® Mashed Potato Flakes
  • No-stick cooking spray
  • 1 stick butter, melted
  • 1 jar (5 oz.) cayenne pepper sauce
  • 1 teaspoon celery seed, optional
  • 2 pounds chicken wings, rinsed and dried


  1. Heat oven to 425°F. Line a sheet pan with foil. Spray with no-stick cooking spray.
  2. Combine butter, cayenne sauce and celery seed, if desired, in a shallow microwave-safe dish. Microwave on HIGH (100% power) 45 to 60 seconds or until butter is melted. Blend ingredients well with fork. Reserve 1/2 cup of sauce.
  3. 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.*
  4. Drizzle wings just before baking with remaining cayenne sauce.
  5. Bake wings uncovered 40 to 45 minutes or until juices run clear when meat is pierced with a fork.

Tip *At this time, wings can be covered and held for several hours in the refrigerator.