|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 79g||102%|
|Saturated Fat 28g||142%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 3g|
|Vitamin C 12mg||61%|
|*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.|
Although there are many stories as to why the crispy and saucy chicken wings are called Buffalo wings, most stories point to Buffalo, NY, being the place of birth of this party food that has been an American staple since the '60s.
Flavorful and decadent, chicken wings are a wonderful appetizer for gatherings of family and friends, but also can be a fun meal for a weeknight family meal. Classic Frank's hot sauce, a mild-in-spice sauce, has been an ingredient used for decades in creating the succulent sauce that coats the wings—the sauce is also good on ribs, fries, hot dogs, or other snacky foods. If you are making the sauce with a spicier brand, be sure to taste and adjust accordingly.
We swapped the fryer for the oven to make a simple variation on classic Buffalo chicken wings, equally tasty but without the extra calories from the frying oil. Some added-sugar in the sauce and optional cayenne to make the wings even hotter complete our take on the classic. For a fully authentic experience, serve with celery stalks and blue cheese dressing on the side. This recipe makes about 40 wings by the time you get them cut into flats and drums. If transporting them, place the finished wings in a slow cooker. Low heat will keep them nice and warm.
For the Wings:
5 pounds whole chicken wings, or pre-cut wings
Kosher salt, to taste
1 cup Frank's hot sauce, or other mild hot sauce
1/2 cup unsalted butter, or margarine
2 tablespoons white vinegar
1 tablespoon brown sugar
Cayenne pepper, to taste, optional
Blue cheese dressing, optional
Gather the ingredients.
Preheat oven to 450 F. Spray a rimmed baking sheet with cooking spray. If working with whole wings, split into 3 pieces (rather than discarding the wing tips, save for chicken stock).
Pat the wings dry with paper towels. Season the wings with salt and spread them out evenly on the baking pan. Do not crowd them and use 2 pans if necessary.
Bake the wings for about 20 minutes. Remove from the oven and turn the wings over. Cook for another 15 to 16 minutes until the wings are cooked through and well-browned.
While the chicken wings are baking, mix the hot sauce, butter, vinegar, and brown sugar in a saucepan over medium heat.
Bring it to a simmer, stir, then turn off the heat. Taste the sauce and add cayenne pepper, if using, to suit your taste.
Transfer the fully baked wings to a large mixing bowl. Pour the sauce over the hot wings, tossing with a spoon or spatula to completely coat.
Let sit for 10 minutes and toss again. The chicken wings will soak in the sauce while resting.
Toss one last time and transfer to a serving platter. Serve with celery stalks and a bowl of blue cheese dressing. Enjoy.
Traditionalists will tell you that blue cheese and celery sticks are always served with Buffalo wings. While it is a great combination, there's no shame in trying something new. Serve the wings with your favorite sauce, like ranch dressing, chipotle, or mustard mayonnaise. Perhaps a refreshing bowl of cucumber-dill tzatziki, yogurt sauce, or a simple labneh. Try adding fresh carrots, sliced green apples, or jicama sticks into the platter. There's nothing like trying something new.