Recipe Background
Classic Buffalo Wings is an appetizer recipe that everyone will love! These wings are smothered in a homemade Buffalo sauce consisting of spicy hot sauce, sweet honey, and rich butter. Who would say no? Dip these Classic Buffalo Wings into any creamy, cooling dressing of your choice and enjoy!
Classic Buffalo Wings is an appetizer recipe that everyone will love! These wings are smothered in a homemade Buffalo sauce consisting of spicy hot sauce, sweet honey, and rich butter. Who would say no? Dip these Classic Buffalo Wings into any creamy, cooling dressing of your choice and enjoy!
Ingredients
For the wings:
- 2 pounds chicken wings
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- kosher salt to taste
- freshly ground black pepper to taste
- 1/4 cup hot sauce
- 2 tablespoons honey
- 4 tablespoons butter
Optional, for serving:
- ranch dressing to taste
- carrot sticks to taste
- celery sticks to taste
Directions
- Preheat the oven to 400 degrees F.
- Place an oven-safe rack on a baking sheet.
- In a large bowl, combine the chicken wings and the oil.
- Season the chicken wings with the garlic powder, the salt, and the pepper. Toss or stir to coat the wings well.
- Place the coated wings on the oven-safe rack.
- Bake until the wings are golden and crispy, about 50-60 minutes. Flip the wings halfway through the cooking time.
- In a small pan on the stovetop over medium heat, stir the hot sauce and the honey together.
- Bring the sauce mixture to a simmer, then add the butter.
- Continue cooking until the butter is melted and the sauce has slightly reduced, about 2 minutes.
- Remove the chicken wings from the oven and turn the oven broiler on to the low setting.
- Transfer the wings to a bowl and add the sauce.
- Toss the wings and the sauce together until the wings are completely coated.
- Return the wings back to the wire rack on the baking sheet and place in the oven to broil until the sauce caramelizes, about 3 minutes.
- Serve with the ranch dressing, the carrot sticks, and the celery sticks.
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