Buffalo Chicken Wings
This recipe is what I and my family likes. You can adjust the flavor to your liking. I like 50/50 Franks Red Hot wing sauce and Franks red hot Chile and Lime sauce. This Gives nice flavor and heat. But if you don't like the ratio, change it.
Equipment
- Mixing bowls small and large
- Mixing spoon
- Kitchen tongs
- Baking sheet with rack (rack is optional you just won't get crispy wing al the way around)
- Oven thermometer (optional)
- Parchment paper or foil if not using cookie rack (optional)
Ingredients
- 3-4 lbs Chicken wings if they now precut, cut them in to flat and drumette
- 1 tbsp Aluminum free baking powder
- ½ tsp Salt Note: if not using any sauce for glazing then adjust saltiness to your taste
- 2 tsp Garlic powder
- 2 tsp Freshly ground black pepper
- 1 tsp Paprika
- 1 tsp Smoked paprika
- 1 tbsp Olive oil
Buffalo Sauce
- ¼ cup Franks red hot wing sauce
- ¼ cup Franks red hot Chile and Lime sauce
- ¼ cup unsalted butter melted
- 1-2 tbsp Honey, white sugar, brown sugar or your favorite sweetener adjust sweetness to your liking
Instructions
- Preheat oven to 450º. I use internal temperature thermometer, I don't trust original settings.
- In a small bowl combine all the dry ingredients, salt, pepper, paprika, smoked paprika, garlic powder and baking powder. Mix it through until well combined.
- Pat dry wings and if you have to trim the tip, do so at this point
- Put all wings in to large mixing bowl
- Add Olive oil and mix it through. Oil is needed so rub stick to the wings
- Add rub to wings and mix it until every wing is coated with rub
- Line the baking sheet with aluminum foil or parchment paper if not using cookie rack
- Lay wings skin down first on to baking sheet
- And bake for 30 minutes
- After 30 minutes flip wings and cook for 20-30 minutes
- If bone comes out clean then wings are cooked through
- In saucepan melt butter and add hot sauce and honey or sugar. Get it hot mixing so sugar won't bunt, but don't boil
- Return wing to clean bowl and add sauce and mix it through until every wing is coated
- At this time you are done and enjoy your delicious Buffalo Wings. But you can go one step further
- Return wings skin up to clean baking sheet and broil them for 3-5 minutes so the sauce can thicken up and get sticky
- Return wings back to the bowl and give them another coat with Franks Red Hot
- Plate and enjoy with your favorite dipping sauce and celery. CEERS
Notes
Here are all the links to the equipment I used to make this recipe
Mixing Bowls
Kitchen Tongs
Baking Sheet with Rack
Oven Thermometer
Parchment paper
Foil