Best Buffalo-Style Chicken Wings Recipe

It’s Kickoff Time! Buffalo-Style Chicken Wings are in the house! It doesn’t matter who you are rooting for. These chicken wings are perfect for the Super Bowl or any other game-day party.

Baked-Chicken-Wings-Buffalo-style

 

BUFFALO-STYLE CHICKEN WINGS RECIPE

Chicken wings are one of the most traditional Super Bowl recipes, so I couldn’t resist sharing this one with you. These chicken wings are coated in a sweet and spicy sauce made from just a few ingredients. They’re crispy on the outside and juicy on the inside.

Easy-Buffalo-Style-Chicken-Wings

Cooking time for oven-baked chicken wings can easily exceed an hour. Don’t have that much time? I’ve got a solution for you. I’m pretty sure you’d rather watch the Super Bowl and the amazing commercial than the oven, so I thought about it. So to save time while still getting crispy, well-done wings, boil the chicken wings for 10 to 15 minutes before putting them in the oven. This method of cooking is known as parboiling. Remember, these are not yet cooked. For obvious reasons, eating chicken is not safe at this time.

 

These chicken wings are a hit with everyone! Just a heads up: eat yours quickly because they will vanish....Wouldn't you love to get your hands on these Wings?

Wouldn't-you-love-to-get-your-hands-on-these-Wings!
Wouldn't you love to get your hands on these Wings!

You’ll need the following ingredients to make this Buffalo-Style Chicken Wings Recipe:

 Chicken wings:

  • There are 8 drumettes and 8 wingettes in total, for a total of 16 pieces.
  • garlic \salt
  • black pepper
  • baking powder

To make the sauce, you’ll need the following ingredients:

  • Unsalted butter
  • Hot sauce
  • Worcestershire sauce
  • Honey
  • Cayenne pepper for a little kick

 

HOW TO MAKE THESE WINGS

The first step is to cut the eight chicken wings in half. This yields 8 drumettes and 8 wingettes, for a total of 16 pieces. Take off the tips of the wings (optional). *Because I like the tips, you might see a few of the wings with them.

Next, season the chicken wings with fresh garlic, salt, and black pepper. Place the wings in a pot and add ⅓ cup of water and parboil for about 10 to 15 minutes over medium-high heat.

Then, remove the pot from the heat and drain any excess water from the wings. Pat them dry with a paper towel and add the baking powder. Stir until thoroughly coated.

Lastly, place the chicken wings on a wire rack and set it over a baking sheet with a rim. Make sure they’re not too close together, so they cook evenly. Place them in the oven for about 15 minutes or until they are crispy and golden in color. They don’t need to be cooked for more time because they’ve been parboiled.

Crispy-and-tender-chicken-wings

Let’s make the sauce :

Combine unsalted butter (melted), hot sauce, Worcestershire sauce, honey, and cayenne pepper to taste in a mixing bowl.

Then, whisk the ingredients together until well combined. Toss the wings with the sauce until well coated on all sides.

Baked-Chicken-Wings-Buffalo-style

I serve the wings with carrots, celery sticks, and Blue cheese or ranch dressing. Grab a few napkins and enjoy!

Chicken Wings

 

Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do!

Below you will find a convenient printable recipe card. ↓

Follow along on FacebookPinterest, and Instagram @asimpletweakrecipes for the latest updates.

 

-Buffalo-Style-Chicken-Wings

BEST BUFFALO-STYLE CHICKEN WINGS RECIPE

It’s Kickoff Time! Buffalo-Style Chicken Wings are in the house! It doesn’t matter who you are rooting for. These chicken wings are perfect for the Super Bowl or any other game-day party.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 1603kcal

Ingredients

  • 2 pounds chicken wings about 8 whole wings cut in half, making it a total of 16 pieces
  • 1 teaspoon salt I use kosher salt
  • 1 teaspoon black pepper
  • 2 cloves fresh garlic minced (about ½ tsp garlic powder)
  • 1/3 cup water to parboil the chicken
  • 1 tablespoon baking powder Do not replace with baking soda
  • ½ cup of hot sauce I use Frank’s Red Hot sauce
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon cayenne pepper for some extra heat

Instructions

  • The first step is to cut the eight chicken wings in half. This yields 8 drumettes and 8 wingettes, for a total of 16 pieces. Take off the tips of the wings (optional). *Because I like the tips, you might see a few of the wings with them.
  • Next, season the chicken wings with fresh garlic, salt, and black pepper. Place the wings in a pot and add ⅓ cup of water and parboil for about 10 to 15 minutes over medium-high heat.
  • Then, remove the pot from the heat and drain any excess water from the wings. Pat them dry with a paper towel and add the baking powder. Stir until thoroughly coated.
  • Lastly, place the chicken wings on a wire rack and set it over a baking sheet with a rim. Make sure they're not too close together, so they cook evenly. Place them in the oven for about 30- 35 minutes or until they are crispy and golden in color. They don’t need to be cooked for more time because they’ve been parboiled.

Let’s make the sauce :

  • Combine unsalted butter (melted), hot sauce, Worcestershire sauce, honey, and cayenne pepper to taste in a mixing bowl.
  • Then, whisk the ingredients together until well combined.
  • Toss the wings with the sauce until well coated on all sides.

Notes

 
 

Nutrition

Calories: 1603kcal | Carbohydrates: 31g | Protein: 92g | Fat: 125g | Saturated Fat: 51g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 43g | Trans Fat: 3g | Cholesterol: 498mg | Sodium: 5956mg | Potassium: 2313mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3162IU | Vitamin C: 97mg | Calcium: 636mg | Iron: 7mg

Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!

Until the next one…

Love E.S. asimpletweak
 

 

2 Comments

  1. I like how you mentioned that you should use aluminum-free baking powder instead of regular baking powder in order to avoid an after taste. People or restaurants that make wings should keep this in mind so that the food tastes as it should. Thank you for the tips on how to cook wings.

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