Want to impress your friends with restaurant-quality, homemade Buffalo wings on game day? This recipe is all you need.
Nothing beats the classic goodness of a crisp chicken wing dripping with sticky, hot, and tangy Buffalo sauce. It’s a game-day staple for a good reason!
If you think it requires effort and baby-sitting to make, think again. With this recipe, there is no frying or supervision necessary. Instead, the oven takes care of everything.
As for the sauce, you can’t go wrong with the classic Frank’s RedHot sauce. Mixed with melted butter, it’s the perfect coating for the perfect chicken wing.
Whether you eat them on their own or dip them in bleu cheese dressing, these Buffalo wings will not disappoint.
Drooling yet? Me too! You better get those napkins ready, things are about to get messy.
Frank’s RedHot Buffalo Chicken Wings
Chicken wings are a classic game or movie night snack. Sure, it’s a bit messy, but I think it actually adds to the charm.
Plus, considering how ridiculously delicious it is, who cares if you get hot sauce all over your face and shirt?
The only thing that will probably stop you from going all-in is the sheer amount of calories in deep-fried chicken wings.
Well, the hesitation stops today. You see, these Buffalo wings are baked, not fried. So yes, you can enjoy this finger-lickin’ treat without the guilt.
Baking instead of frying not only means fewer calories but also less effort. You can easily double or triple this recipe if you’re feeding a crowd… or if you’re feeling extra hungry.
Now, just because they’re baked doesn’t mean they’re not crisp. Quite the opposite, in fact! These wings are ridiculously crisp on the outside and tender on the inside.
And the flavor? So good it tastes like it came straight out of a diner.
For an authentic Buffalo wing sauce, look no further than Frank’s® RedHot® Original Cayenne Pepper Sauce. Mildly hot and tangy, the popular hot sauce delivers the perfect punch.
This recipe only calls for three ingredients! Can you believe it?
- Chicken Wings. They are the star of the dish, so you want to get good-quality wings. Choose fresh over frozen if you can.
- Frank’s® Redhot® Original Cayenne Pepper Sauce. The best hot sauce for the best Buffalo wings. It has just the right level of spice with a tangy undertone. You’re free to use other hot sauces, too. Try Texas Pete, Cholula, or Sriracha. The flavor isn’t the same, but it’s still delicious.
- Melted Butter Or Margarine. It adds a rich, umami flavor that balances out the heat from the sauce.
Tips for the Best Wings
- Gather all the ingredients before cooking. Ensuring everything you need is within reach will speed up the cooking process.
- Make sure the wings are dry so that they crisp up nicely. After washing, pat them dry with a piece of dry cloth.
- For even more flavor, bake the wings again after coating for about 10 minutes. The sauce caramelizes during baking, making the wings a hundred times more delightful.
- Adjust the heat by adding your choice of seasonings.
- Dredge the wings lightly with baking powder or flour before baking for crisper skins. Don’t worry, the wings won’t taste starchy at all.
- Bake the wings on a rack so that the fat from the chicken is drained properly. If the fat has nowhere to go, it stays in the pan and prevents the skin from crisping up.
- Instead of baking, you can also deep-fry the wings at 375 degrees Fahrenheit for 10 minutes.
- For a sweeter sauce, throw in a bit of honey into the mix.
- Do not reheat leftover wings in the microwave as they get too mushy. Instead, bake them in the oven at 375 degrees Fahrenheit for 10 to 15 minutes. Don’t go beyond that or they’ll turn rubbery.
Separating a Chicken Wing
A chicken wing has three sections: the wingtip or the flapper, the middle part called the wingette, and the drumstick-looking part called the drumette.
You only need two of the three sections – the wingette and the drumette. But that doesn’t mean you should throw out the wingtip.
This part may be bony, but it is full of flavor. I suggest you save the tips and freeze them. They make a great chicken broth!
Now, how do you separate these three sections? Easy.
Just place the wing on a chopping board and locate the joints that connect the wingette and the drumette. Place the heel of the knife on top of the hinge of the joint (where the cartilage is).
Then press down, hard. You can even add force by pushing down the top of the knife with your other hand. Voila, a clean cut.
As for the wingtip, simply slice it off with your knife. Or, just leave it on there. I find that it actually makes the wings look more tempting.
If you have no time for chopping wings, on the other hand, there’s an even easier solution: just buy pre-cut wings at the market.
Can I Substitute the Butter?
Technically, you can. Using margarine or coconut oil will work for sure. If I’m being honest, however, I find that substitutes pale in comparison to butter. The level of flavor is just not the same.
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