Buffalo Chicken Wings (Printable Version)

Crunchy wings coated in a zesty buffalo glaze made from Frank's RedHot and butter. Pair with ranch or blue cheese dressing and celery sticks.

# Ingredients:

→ Wings

01 - 1 tsp garlic powder
02 - 1 tsp onion powder
03 - 1 tsp paprika
04 - 1 tsp black pepper
05 - 2 lbs chicken wings, flats and drummettes separated
06 - 1 tsp salt

→ Buffalo Sauce

07 - 1/2 cup unsalted butter
08 - 1/4 tsp cayenne pepper to your liking
09 - 1 cup Frank's RedHot sauce
10 - 1 tsp garlic powder

→ Serving

11 - Optional: parsley for topping
12 - Dressing of choice like blue cheese or ranch
13 - 2 cups celery sticks

# Steps:

01 - Dry wings really well. Mix them with seasonings. Let them sit in the fridge for at least an hour or leave overnight.
02 - Turn oven to 400°F. Lay wings on a rack placed over a foil-covered sheet. Bake for 40-45 minutes, flipping over halfway.
03 - Melt butter in a pan. Stir together the hot sauce, garlic powder, and cayenne until smooth and heated.
04 - Coat wings with half of the sauce. Serve with the rest of the sauce on the side, celery, and your favorite dressing.

# Notes:

01 - Dry wings super well so they crisp up.
02 - Feel free to make it spicier by adding more cayenne.
03 - The sauce can be prepared ahead of time.
04 - You can grill or fry the wings instead if you'd like.

Back