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.
These chicken wings are foolproof and Family/Friends approved!
Chicken Wings is one of the most traditional recipes during the Super Bowl so, I couldn’t resist sharing this recipe with you. These chicken wings are coated with a sweet and spicy sauce made with a few simple ingredients. They are crispy on the outside and juicy on the inside.
How long does it take to bake these chicken wings?
Oven-baked chicken wings will easily take you up to an hour to cook. Don’t have that amount of time? I have a solution for this. I’m pretty sure you want to spend the day watching the Super Bowl game and the amazing commercial, and not the oven, so I considered that. I decided to tweak it .)
The trick to cut some time and still have crispy and well-done wings is to boil the chicken wings for about 10 to 15 minutes before you put them in the oven. This method of cooking is called parboil. Just remember, these are not cooked yet. It is not safe to eat the chicken at this point for obvious reasons.
You can even do this step early in the day. These chicken wings are a crowd pleaser! Just a warning: Make sure to eat yours because they will disappear….
Wouldn’t you love to get your hands on these Wings?
This is a Super-Bowl of Taste!
To make this Buffalo-Style Chicken Wings Recipe you’ll need:
- chicken wings: 8 drumettes and 8 wingettes, a total of 16 pieces
- Black pepper
- ⅓ cup of water
To make the sauce you’ll need:
- Unsalted butter,
- hot sauce,
- Worcestershire sauce,
- cayenne pepper for a little kick
How to make crispy chicken wings:
Tips and tricks :
- To get crispy wings, add some baking powder to the chicken wings. It’s important Not to substitute baking powder with baking soda as this will have a very different result. Baking Soda will give the chicken a bitter unappealing taste.
- Some people are sensitive to the flavor of the baking powder so It’s important to use aluminum-free baking powder to avoid an after taste.
- Parboiling the wings will help render the chicken fat which creates a very crispy skin texture as well as saving you cooking time.
- Place the chicken wings on a wire rack over a rimmed baking sheet. This will facilitate air circulation within the chicken wings creating an evenly crispy skin
Step 1: Cut the 8 chicken wings in halves. This will make 8 drumettes and 8 wingettes, a total of 16 pieces. Remove the tips from the wings (optional).
*I like the tips so you might see a few of the wings with the tips.
Step 2: Place the wings in a pot and season with fresh garlic, salt, and black pepper. I like to combine those in my mortar and pestle to make a paste. Add ⅓ cup of water and parboil for about 10 to 15 minutes over medium-high heat.
Step 3: Preheat the oven to 450 degrees Fahrenheit (250-degree Celsius). Then, remove the pot from the stove and drain any excess water from the wings using a colander to make the process easier. Proceed to pat them dry using a paper towel, and add the baking powder. Stir until well coated.
Step 4: Place the chicken wings on a wire rack over a rimmed baking sheet. Make sure to place them within a distance from each other to allow them to cook evenly. Place them in the oven and cook for about 15 minutes or until they are crispy and with a golden color. Because they are parboiled they don’t require cooking longer.
While the chicken wings are in the oven, let’s prepare the sauce:
- In a mixing bowl combine unsalted butter (melted), hot sauce, Worcestershire sauce, honey, and some cayenne pepper for a little kick. Next, whisk the ingredients until well combined. Remove the wings from the oven and coat them with the sauce.
I like to serve the wings with carrots, celery sticks, and Blue cheese or ranch. Grab plenty of napkins and Enjoy!
Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.
BEST BUFFALO-STYLE CHICKEN WINGS RECIPE
- 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 garlic cloves minced About ½ tsp
- 1/3 cup water
- 1 tablespoon baking powder do not replace with baking soda
- ½ cup of hot sauce I use Frank’s Red Hot sauce
- 4 tablespoon unsalted butter melted
- 1 teaspoon Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon cayenne pepper for some extra heat
- Cut the 8 chicken wings in half. This will make 8 drumettes and 8 wingettes, a total of 16 pieces. Remove the tips from the wings (optional) I like the tips so you might see a few of the wings with the tips.
- Season the wings with garlic, salt, and pepper. Place them in a pot with a ⅓ cup of water and parboil for about 10 to 15 minutes over medium-high heat.
- Preheat the oven to a 450 degree Fahrenheit (250-degree Celsius). Drain the wings in a colander to remove any excess water. Pat them dry using a paper towel, and add the baking powder. Stir until well coated.
- Place the chicken wings on a wire rack over a rimmed baking sheet. Make sure to place them within a distance from each other to allow them to cook evenly.
- Place in the oven for about 15 minutes or until they are crispy and with a golden color. This might not take you longer than this time because they are parboiled (look at tips on the post)
How to make the sauce
- In a bowl combine melted butter, hot sauce, Worcestershire sauce, honey and some cayenne pepper for a little kick. Next, whisk the ingredients until well combined and set aside.
- After the 20 minutes of baking, remove the wings from the oven and coat them immediately with the buffalo sauce. Serve!
Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Until the next one…