Easy Baked Buffalo Wings

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Baked Buffalo Wings
Looking for an easy wings recipe for your next party or tailgate? Try this baked chicken wings recipe for the flavor of fried chicken wings without the work.

- 3 lbs. Chicken Wings, cut
- 1/2 cup Frank's Red Hot Sauce (original, not the wing sauce)
- 4 tbsp unsalted butter, melted (or sub with 3 tbsp coconut oil for a lighter option)
- 1/4 cup honey
- 2-3 dashes Worchestershire sauce
- 1 tsp salt
- Creamy Blue Cheese Dressing to serve (or ranch if you prefer)

1. Prepare the wings. If the wings are whole and not separated, which is how you find them in most super markets, you will need to cut them in pieces. To do this, you'll need a good kitchen or butcher knife or kitchen shears. I like to take hold of the upper arm (or what's known as the leg) and lower wing and pull them opposite of how they naturally curve until you get them basically straight. This will help you find the joint and know where to cut. Then just cut off the tip of the wing and you're set. *TIP: You can go to a local meat market and request cut chicken wings if you want to skip this step altogether. Be prepared to pay a little more for them though.
2. Prepare the marinade. This can be done 20-30 minutes before you're ready to cook the wings or the day before. Combine the hot sauce, butter and salt in a large bowl. Cut the sauce in half in a large bowl (or large ziploc bag) and toss your raw chicken wings into the sauce and allow to marinate in the refrigerator at least 20 minutes prior to cooking and up to 24 hours ahead. The marinade will congeal because of the butter, this is fine. Be sure to save the other half of the sauce in an airtight container.
3. Heat the oven. Set your oven to broil (high) and allow to preheat. Remove the wings from the marinade and shake off the excess. Place your wings on a baking sheet covered in aluminum foil and spaced 1/2 to 1 inch apart.
4. Cook the wings. Broil your wings for 10-12 minutes and then flip. Broil other side for 10-12 minutes until the skin is crispy and the meat pulls away from the bone.
5. Coat with remaining sauce. I know most recipes say to toss wings in the sauce and that's certainly an option but honestly I've found that brushing on the sauce helps control the amount of sauce per wing better and you won't end up with a softened wing and lose all that effort from the broiler as a result of too much sauce.
6. Serve immediately. Serve with your favorite accompaniments like celery and blue cheese dressing. Enjoy 🙂

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