The big game is just one day away, and that means it’s time to get serious about Super Bowl food. Hosting a party or invited to one? Make this Baked Buffalo Wings recipe, and it’ll keep your friends licking their fingers clean as they watch the Seahawks crush the Pats. Yep, I’m biased. Deal with it, Boston readers!
What’s great about these wings is that you don’t have to mess with frying them. I live in a small apartment, so whenever I fry any foods, my place smells like a fast food joint for the next day or two. Instead, these wings are baked at 500 degrees F for roughly 20 minutes, then finished off in the broiler to give them some extra color and crispness. Baked wings are so much easier to prepare and clean up, and they’re definitely healthier than fried Buffalo wings (although who really cares about that when it comes to the Super Bowl?). Note that I used a specific kind of parchment paper that’s safe at high temps, but I recommend foil just to be safe.
When it comes to buying the wings, keep it simple. Chicken wings in full actually look different than what you might expect since when we eat them, they’re already cut apart into two pieces: drumettes and wingettes. Some meat counters sell these pieces, but if not, save yourself some time and ask them to cut up the whole wings for you.
As for the marinade, I really like using Frank’s RedHot Original sauce; it has that Buffalo flavor you just can’t seem to recreate with any other sauce. And something about using fancy gourmet sauces for party wings just doesn’t feel right. I also added honey for a touch of sweetness and minced garlic, well because garlic. You could also add garlic powder if you didn’t want to have bits of garlic in the sauce. The marinade also doubles as the sauce you’ll brush on the wings after they come out of the oven to give it that extra kick of Buffalo flavor.
Of course, nothing goes better with wings than celery sticks and bleu cheese dressing. Serve those with these Baked Buffalo Wings and you’ll be asked to RePete them next year!
- 3 pounds of chicken wings, rinsed and patted dry
- 6 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup hot sauce (I use Frank's RedHot Original sauce)
- 2 tablespoons honey
- 1½ teaspoons kosher salt
- Rinse wings with cold water and pat dry with paper towels. Set aside.
- In a small saucepan over medium heat, melt butter. Add garlic and cook for 1 minute.
- Remove pan from heat and stir in hot sauce, honey, and salt.
- Pour half of the sauce in a large resealable plastic bag (you might need two) and add the wings. The remaining sauce will be brushed over the wings after baking.
- Seal bag and let wings marinate for at least 30 minutes; if marinating for longer, then refrigerate bag. The butter in the marinade will clump when chilled - this is completely fine.
- Once done marinating, drip off the excess and throw out the marinade.
- Preheat the oven to 500 degrees F. Line a rimmed baking sheet with foil and arrange the wings, leaving space between them.
- Bake the wings for 10 minutes, then flip wings using tongs. Continue baking for another 10 minutes.
- Turn on the broiler. Finish wings in the broiler for 3-5 minutes, until skin is dark golden.
- Remove the pan and brush the wings with the remaining Buffalo sauce. Serve immediately.