BEST BUFFALO CHICKEN WING RECIPE RECIPES
BEST CLASSIC BUFFALO WINGS RECIPE - HOW TO MAKE BAKED ...
There's nothing like homemade buffalo wings on game day. Frying wings can be messy and involved, and it's not what you want to be doing when the game is on. Baking the chicken is way easier and yields just as crispy results.
Provided by Lauren Miyashiro
Categories easy chicken feed a crowd Super Bowl appetizers dinner lunch
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400° and place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer to prepared baking sheet. Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated. Return wings to rack and broil—watching carefully!—until sauce caramelizes, 3 minutes. Serve with ranch dressing and vegetables.
BEST BUFFALO WING SAUCE!! RECIPE - FOOD.COM
ONLY use FRANKS RED HOT for this recipe please! It is the reason this sauce is soooooo perfectly perfect!! My whole family freaks every time I make this. You can toss traditional fried chicken wings in it or try something new like shrimp or boneless skinless chicken tenderloins. Whatever you like "Buffalo Style" this is your sauce... I like to serve with the traditional celery sticks and bleu cheese dressing.
Total Time 8 minutes
Prep Time 3 minutes
Cook Time 5 minutes
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Bring ingredients to a boil and toss in your choice of meat (wings, shrimp etc--) to coat.
- Serve HOT!
Nutrition Facts : Calories 85, FatContent 9.3, SaturatedFatContent 5.8, CholesterolContent 24.4, SodiumContent 677.4, CarbohydrateContent 0.6, FiberContent 0.2, SugarContent 0.3, ProteinContent 0.2
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