Buffalo Wings (aka Hot Wings)
User Reviews
5
Buffalo Wings (aka Hot Wings)
Description
This method starts by trimming and seasoning whole chicken wings, then baking them at 425ºF with olive oil to develop crispy skin and even browning. The wings are turned multiple times during a total 1.5-hour cooking to ensure uniform doneness. The sauce blends a hot sauce base, butter, Dijon mustard, apple cider vinegar, and spices, cooked briefly to meld flavors before cooling.
Once the wings are cooked, they are coated in the cooled sauce for full flavor coverage. The resulting wings offer a crisp exterior contrasting with juicy meat inside, balanced by the spicy and tangy sauce. The recipe notes suggest serving with a blue cheese pecan dip for added richness and texture.
Ingredients
Wings:
- 2 ½ lbs chicken wings (preferably organic)
- 3 Tbsp extra virgin olive oil (to drizzle, more as needed)
- ⅛ tsp salt (Kosher or sea salt)
Sauce:
- 6 oz hot sauce check the label, it should only have Peppers, Vinegar, Salt, Louisiana
- 2 Tbsp butter
- 1 tsp Dijon mustard (no preservatives added)
- 3 Tbsp apple cider vinegar
- ⅛ tsp black pepper (freshly ground)
- ⅛ tsp hot pepper (optional, to increase the heat if you want super spicy wings)
Instructions
Make the wings:
- Preheat oven to 425ºF (220ºC)
- Wash and clean the chicken wings; trim off excess fat, and unwanted parts. Drizzle the bottom of a large pan with olive oil, then arrange the wings in the pan. Sprinkle with a little Kosher salt and drizzle with more olive oil.
- Place in preheated oven for 30 minutes. Remove from the oven after half an hour and turn the wings, so they brown evenly. (You can also cook the wings on the grill, instead.) Repeat two more times, for a total cooking time of 1 ½ hours, or until the wings are golden brown and starting to get crispy.
- Remove the wings from the pan and place on a paper towel-lined bowl. (Hint: you can stop here for some finger-lickin’-good chicken wings, but I’d suggest that you continue…)
Make the sauce:
- While the wings are baking, put all the sauce ingredients into a large pot, then bring to a boil while mixing well; then remove from heat and set aside to cool.
- Next, put the wings into the pot with the sauce, cover with a lid and shake to coat them well.
- Serve with buttermilk ranch or blue cheese, celery sticks, and bread.
Notes
- Blue cheese roasted pecan dip pairs well with the wings as a creamy, textured accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 429kcal | 21% |
| Carbohydrates | 1g | 0% |
| Protein | 28g | 56% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 1305mg | 54% |
| Potassium | 313mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 33mg | 37% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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