Buffalo Chicken Wings

There are those times when you just have to have some great tasting wings. While you could head down to your local sports bar for a basket of wings and a refreshing beverage, making your own homemade wings are definitely worth the effort. These amazing Buffalo Chicken Wings are better than any pub or wing house. They’re tender and juicy with just the right amount of heat.

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Buffalo Chicken Wings

These Buffalo Chicken Wings are absolutely the best! They are steamed before baking to allow fat to drip off and away from the wings. They are then baked to golden brown perfection before tossing in a delicious Buffalo sauce.

Servings

Ingredients

• 2 lbs chicken wings
• 8 tbsp unsalted butter (one stick)
• 2 garlic cloves, finely minced
• 4 - 6 Tbsp Sriracha Hot Sauce, depending on how hot your like your chicken wings
• 3/4 tsp kosher salt
• Ranch or Blue Cheese dressing, for dipping
• celery sticks

Servings Ingredients 2 lbs chicken wings 8 tbsp unsalted butter (one stick) 2 garlic cloves, finely minced 4 - 6 Tbsp Sriracha Hot Sauce, depending on how hot your like your chicken wings 3/4 tsp kosher salt Ranch or Blue Cheese dressing, for dipping celery sticks

Instructions

1. Add about 2 inches of water in the bottom of a large pot, fit with steamer basket; cover and bring to a boil over high heat.
2. With sharp kitchen shears, snip the tips off the wings. With a sharp knife or kitchen shears, cut the wing into two pieces, separating at the joint.
3. Place the wings in the steamer basket; cover and reduce heat to medium. Continue steaming for 10 minutes.
4. Carefully remove the wings from the steamer basket and pat dry with a paper towel. Place the wings on a rack placed over a sheet pan lined with paper towels. Refrigerate for 1 hour.

Preheat oven to 425° F.

1. Take the chicken wings out of the refrigerator and replace the paper towels with a sheet of parchment paper.
2. Place the rack and sheet pan in the center of the preheated oven and roast the chicken wings for 20 minutes. Remove from oven, turn the wings over and put them back in the oven for an additional 20 minutes, or until the wings are golden brown and cooked through.
3. During the last 20 minutes of roasting, place the butter and minced garlic into a small saucepan. Heat until the butter is melted.
4. Pour the butter and garlic into a bowl large enough to hold all of the chicken wings. Stir in the hot sauce and salt.
5. When the wings are done, remove them from the rack and immediately place them in the bowl with the sauce. Coat thoroughly with the buffalo sauce and serve warm.

Recipe Notes

Serve with ranch or blue cheese dressing and celery sticks, if desired.