Buffalo Chicken Wings
- 20m
- 50m
- 1h 5m
- American
- 4 servings
Ingredients
- For the wings:
- 3 tbsp. butter
- 4 lb chicken wings
- 1 tsp. sea salt, plus more to taste
- 1/4 tsp. ground black pepper
- For the sauce:
- 1/4 c butter
- 6 tbsp. apple cider vinegar
- 1 tsp. chili powder
- 4 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. sweet paprika
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground black pepper
- 1 tsp. sea salt, or to taste
- 1/8 tsp. cayenne pepper, to taste
- For serving:
- 6 carrots
- 6 stalks celery
- 1 c blue cheese dip, as needed
Instructions
- For the wings: Preheat oven to 400F. Set a wire rack inside a large rimmed baking sheet. Melt butter. Remove tips, and separate drumettes and flats.
- Place wings, melted butter, sea salt, and black pepper in a large bowl; toss to coat.
- Arrange wings in a single layer on prepared rack.
- Bake until cooked through and skin is crispy, about 45–50 minutes. The chicken is cooked through when a meat thermometer is inserted (avoiding the bone) and reads 165F.
- For the sauce: Melt butter.
- In a large bowl, whisk the sauce ingredients together.
- For serving: Peel and cut carrots into 4 inch sticks. Slice celery lengthwise and cut into 4 inch sticks.
- Toss wings in buffalo sauce. Serve immediately (no need to bake) with blue cheese sauce, sliced carrots and celery sticks.
Nutrition
- 1350
- 82g
- 17g
- 5g
- 8g
- 103g
- 34g
- 1g
- 572mg
- 8g
- 1957mg
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