Buffalo Chicken Wings
Ingredients
Units
Scale
Chicken
- 24 chicken wings (about 4 lbs), halved at joint and wing tips snipped off
- 3 tbsp vegetable oil
- 1 1/2 tsp salt
- 1/2 tsp ground hot red pepper (cayenne) or to taste
- 1/4 cup ketchup, or 2 tablespoons each ketchup and bottled barbecue sauce
- 1 tbsp cider vinegar
- 1 tbsp hot red pepper sauce (Frank’s, Texas Pete, or Tabasco, etc.)
- Celery sticks
Blue Cheese Dip
- 1 1/2 cups thick ranch dressing
- 1/2 cup crumbled blue cheese
Instructions
For Chicken Wings
- Preheat oven to 425° F. Line 2 large rimmed baking sheets with foil and set aside. Pat wings dry on paper toweling.
- Place oil, salt, and cayenne in large plastic zipper bag, seal, and squeeze to combine. Add 6 to 8 wings to bag, seal, and shake to coat with cayenne mixture. Arrange wings in single layer on foil-lined pan, spacing about 1 1/2 inches apart. Repeat until all wings are coated.
- Bake uncovered — one sheet at a time — on middle oven shelf 20 to 25 minutes or until wings are lightly browned, tender, and no longer pink at bone.
For Sauce
- Meanwhile, combine ketchup, vinegar, and hot pepper sauce in large non-reactive bowl. Add baked wings and turn in sauce to coat.
For Blue Cheese Dip
- Whisk together ranch dressing and 1/2 cup crumbled cheese to combine.
Notes
Was pretty good. Spice scale: 4 out of 10. Could have been spicier. Good flavor.
For 2 of us, we made 6 drumsticks w/celery & dip, along with red potatoes baked at the same time, with same spices.