Oven Baked Buffalo Wings! Here’s an easier and less messy way to make Buffalo Wings. Marinate your wings in a flavorful sauce, grill them briefly, then serve with a flavorful blue cheese sauce.
BE PICTURED IN; CHARACTERIZED IN:
Football (American) championship season. Sports bars, beer and spicy things that make you want more beer. Darts, billiards, loud conversations – depending on your perspective, either a badly spent or a well-spent youth.
Once in my early twenties I happened to be in Buffalo, New York for a dear friend’s wedding. On our day of sightseeing, the gang of us revelers happened to drive right by the Anchor Bar, home of the Original Buffalo Chicken Wings.
Did you know that Buffalo Wings are so named because they were first invented in Buffalo, NY?
I didn’t, and it had always been one of those oddities that nagged at the back of my head on those beer-filled nights. In San Francisco we had Tommy’s Buffalo Burgers with real buffalo meat. But buffalo wings? Ha! Secret revealed.
Buffalo Wing Sauce vs. Marinade
Buffalo Wings are traditionally fried and spread with Buffalo Wing Sauce. But these baked buffalo wings are what I prefer.
The wings are grilled after being marinated in a flavorful sauce. This recipe will show you how to prepare delicious-tasting buffalo wings with less mess and easy cleanup.
Grilled vs. Fried Buffalo Wings
First of all, both methods – grilling and frying – make delicious wings! Fried wings can have crispier, chewy skin and slightly richer flesh. But do Grilled wings are simpler and less messymoreover, it is more suitable for preparing a large batch at a time.
How to cook chicken wings
You can buy a handy, giant bag of fresh or frozen wings already separated into drumettes and flats – the party parts – without the little tips.
However, we have found the quality of intact, fresh chicken wings will be much better. They are fleshier and their skin is more supple. To prepare them, use a sharp, sturdy knife to cut through two joints and separate each wing into the thick drum and the smaller flat (aka the plank). Save tips for storage or discard.
- READ THE FULL TUTORIAL: How to cook chicken wings
What to serve with Buffalo Wings
Plenty of celery sticks and blue cheese dressing are the classic side. But ranch dressing has also proven its worth.
love wings? Try these recipes!
- Chicken wings from the air fryer
- Pressure Cooker Teriyaki Chicken Wings
- Slow Cooker Honey Buffalo Chicken Wings
- Buffalo wing ramen
From the editors of Simply Recipes
Buffalo Wings
Recipe adapted from The New Cook Book – Limited Edition “Pink Plaid”.
ingredients
For the wings:
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2 lb chicken wing (approx. 12 wings)
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3 tablespoon unsalted buttermelted
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4 tablespoon Bottled peppers sauce (like Crystal or franks Original)
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1 tablespoon paprika
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1/2 teaspoon Salt
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1/2 teaspoon cayenne pepper
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1/4 teaspoon black pepper
For the blue cheese dip:
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1/2 Cup sour cream
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1/2 Cup crumbles blue cheese
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1/2 Cup mayonnaise
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1 tablespoon white wine vinegar or white vinegar
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1 clove garlicchopped
Serve:
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celery sticks (Optional)
method
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Prepare wings:
Cut off the wingtips (discard or reserve for other uses such as stock making). Cut wing at joint. Place chicken wing pieces in a large bowl. Put aside.
Food Safety Notice: When slicing raw chicken, it is best to use a chopping board designed for slicing raw chicken only. Wash thoroughly when finished. Do not allow raw chicken juices to come into contact with other foods.
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Prepare marinade:
Create a marinade by whisking together the melted butter, hot chili sauce, paprika, salt, cayenne, and black pepper in a large bowl. Remove 2 tablespoons of the marinade and set aside (you will use this to coat the wings after they come out of the oven).
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Marinate Wings:
Add the chicken wings to the bowl with the marinade and toss to coat all of the wings with the marinade. Let the chicken wings marinate at room temperature for half an hour.
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Fry the Wings:
Remove the wings from the marinade (discard the marinade) and place them on the rack of a grill pan. Grill 4 to 5 inches off the heat for about 10 minutes on each side, until the chicken is tender and no longer pink.
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Prepare the blue cheese dip:
While the wings are cooking, place the sour cream, blue cheese, mayonnaise, vinegar, and garlic in a blender and blend until smooth. Cover and refrigerate. (Dip keeps for up to a week.)
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Brush the wings with reserved marinade:
Remove the chicken wings from the oven and toss with the 2 tablespoons of reserved marinade (Not the marinade that was in contact with the raw chicken).
Serve with blue cheese dip and celery sticks.
| nutritional information (per serving) | |
|---|---|
| 1025 | calories |
| 83g | Fat |
| 4g | carbohydrates |
| 63g | protein |
