Buffalo Wings: one of my guilty pleasures. If I should find myself at a bar and they’re on the menu, I’ll order them. In reality, I don’t visit bars very often so I get to enjoy them maybe once every two years, if that. I can eat an entire plate of the spicy wings with no help at all. Extra blue cheese dressing on the side, please. Forget the celery sticks. I love celery but they won’t capture my attention when Buffalo wings are on the same plate. It’s not so much the fried meat (though wings and breasts are my favorite chicken parts) but rather the bright, fiery, slightly tangy sauce the wings are tossed in after they’re fried.
As a healthier alternative to my favorite bar food, I made these roasted chickpeas. It might seem a stretch to go from chicken wings to garbanzo beans but if you’re after the fiery flavor, these roasted chickpeas will fit the bill quite nicely. You can enjoy them without the guilt, too. Did you know that garbanzo beans are one of the worlds healthiest foods? Two cups of these legumes provide 100% of the recommended daily value for fiber. Two cups may seem like a lot to eat but roasted like this–crisp, flavorful and addictive–that amount wouldn’t last long at all. Try this variation for the next game day!
Try my other roasted chickpea flavor combinations:
Rosemary Parmesan Roasted Chickpeas
Roasted Chickpeas with Sumac (Sumac is a Mediterranean spice that has a lemony flavor)
Or if you really must have wings:
Tamarind-Marinated Baked Chicken Wings
Buffalo Roasted Chickpeas
Ingredients
- 2 15 ounce cans chickpeas garbanzo beans, rinsed, drained and dried thoroughly with a paper towel.
- 1 teaspoon butter melted
- 1 tablespoon olive oil
- 1 teaspoon granulated garlic garlic powder not garlic salt
- Pinch salt
- 4 1/2 tablespoons Frank's Red Hot Sauce or your favorite hot sauce
Instructions
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Preheat your oven to 400℉ (if cooking with convection like I do, preheat to 375℉).
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Combine the thoroughly drained and dried chickpeas and all the other ingredients in a large bowl. Toss to evenly coat the chickpeas.
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Transfer the chickpeas to a baking pan and arrange in a single layer.
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Bake for 40-45 minutes, tossing the chickpeas once or twice throughout the baking period. The hot sauce may cause the chickpeas to stick to the pan just a little. This won't be a problem. Just use a spatula to scrape them loose from the pan. The chickpeas won't fall apart.
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Note: If you're baking with convection, you will need only bake them for about 30-32 minutes.
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Remove from the oven and let cool in the pan for a few minutes. Transfer to a bowl and serve. Best when enjoyed right away.
Recipe Notes
* The drier the beans are the crunchier they will be after roasting so drain and pat them dry before roasting.
* Dried beans soaked overnight can be used, too.
* My chickpeas don't all come out of the oven crunchy but they're tasty anyway.
I must try these chickpeas, love the buffalo flavor!
How fun, a great idea for the game days ahead! Love this variation!
I’m so making these! Love Buffalo wings, too – but rarely order them because I know how much butter goes in that sauce!!
Chickpeas are legumes?! Maaaann …. I’m paleo. Obviously I’m still learning 😉
Is that all there is … to Buffalo spice? As a vegetarian I have never tried Buffalo Wings but chickpeas? That I can do.
Hi, yes. Buffalo wing sauce is very simple: Frank’s Red Hot Sauce, butter and vinegar. 🙂
Scrumptious and addictive!
Cheers,
Rosa
I love roasted chickpeas! They are so delicious!
Buffalo wings are a weakness, too, but thankfully, I’m not at bars too often these days either. I remember our college campus had dorm delivery of wings and pints of Ben and Jerry’s. Can you say freshman 15?
Anyway, I much prefer this clever twist! This is perfect for game nights at home!
What a brilliant way to enjoy that classic buffalo flavor! I love roasted chickpeas but I’ve never thought to do them this way. Thank you for sharing! I’ll be making a batch soon!
These look amazing! I would have never thought to make a buffalo spiced garbanzo bean, but anything buffalo sounds good to me!
oooh, may have to try these – my kids eat chickpeas by the handful as a snack so these would rock their world.
Wonderful !
I have only had roasted chickpeas in Turkey and they were so good. I am going to try your receipe
Thanks for sharing
Oh how I LOVE a roasted chickpea! These are a must try for me. Lovely photos!! 🙂
I just made these and they’re fantastic!! Thanks for the recipe!
Alison, so glad you liked this recipe. Thanks so much for trying it out! 🙂
You mention “Dried beans soaked overnight can be used, too.” Do you use these in place of the canned chickpeas, with no cooking, just soaking? I guess the point is to dry them out while baking, so cooking them first would be counterproductive!
Hi, Brian. Yes, I meant just soaking. 🙂
Thanks, Jean! I finally got to try these, and they are really amazing. I tried using soaked beans and they ended up a bit chewy, especially a couple of days longer. I fully cooked the next time (I have a lot of dried beans in my pantry so I’m trying to use them up), and they turned out more crunchy and tender. I’m a buffalo chicken freak, so it’s nice to have a healthier version available to snack on!
Brian, I’m glad this recipe worked out. Thanks so much for giving it a chance!
I saw in the post it stated that these were best right out of the oven. Do they have a shelf life or an expiration date?
Aaron, they’ve never lasted long enough for me to determine a shelf life. I just don’t think they’d be good more than a day after…at least they way they’re made here. I found that they lose their crunch.