|Nutritional Guidelines (per serving)|
|Servings: 40 Pieces (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||65%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
America's favorite sauce, sweet and spicy barbecue sauce, makes these Buffalo wings a party favorite. The secret to this barbecue chicken wings recipe is how the well-coated wings hold the sauce, instead of dripping all over the place.
You can make your own barbecue sauce with one of these easy American barbecue sauce recipes, or simply use your favorite bottled brand.
Try this delicious recipe for Korean BBQ chicken wings.
- 5 pounds chicken (whole wings, cut into pieces. one wing makes 2 pieces—the "flat" and the "drum")
- 1 dash salt (to taste)
- 1 cup barbecue sauce
- 1/2 tablespoon apple cider vinegar
- Optional: 2 tablespoons hot sauce (Louisiana-style)
- 1/2 tablespoon black pepper (fresh ground)
- 1 dash cayenne pepper (to taste)
Preheat oven to 450 F.
If necessary, cut whole wings into two pieces, discarding the tips. Cover two baking sheets with heavy-duty foil and spray lightly with non-stick oil. Season the wings with salt and spread out evenly on baking pans. Bake for about 20 minutes, remove and turn the wings over; cook for another 15 to 20 minutes until the wings are cooked through and well-browned.
While the chicken wings are baking mix the rest of the ingredients in a large mixing bowl. Taste sauce and add more spice if so desired. After the wings are cooked, transfer them to the bowl (use tongs or slotted spatula, so the grease stays in the pan). Toss with a spatula to completely coat. Let sit for 3 minutes and toss again, repeat several times. The chicken wings will soak in the sauce as they rest, and the glaze will slightly thicken as it cools.
Toss well one last time and transfer to a serving platter. The wings should be well-coated with sauce, but not drippy. If you want, you can keep the wings in a warm oven at 200 F for 15 minutes for a "drier" chicken wing.
Can be served warm or room temp.