Frank's Buffalo wings are a favorite finger food for parties, game day, or anytime you want to munch on a few wings. This recipe is a simple variation on the classic Buffalo chicken wings and it adds a little brown sugar to the mix.
Frank's hot sauce is the brand used in Buffalo, New York where these famous wings originated. It is not a super-spicy sauce, though you can easily give the recipe more heat with a little cayenne. If you are making the sauce with a spicier brand, be sure to taste it and adjust accordingly.
You'll also enjoy this recipe because the wings are baked and not fried like so many others. That makes them a little healthier so you can feel better about indulging in these tasty bites.
- 5 pounds whole chicken wings (cut into pieces)
- Optional: salt to taste
- 1 cup Frank's hot sauce (or another hot sauce)
- 1/2 cup unsalted butter (or margarine)
- 2 tablespoons white vinegar
- 1 tablespoon brown sugar
- Optional: cayenne pepper to taste for spicier wings
- Preheat oven to 450 F.
- If necessary, cut whole wings into two pieces, discarding the tips. Keep in mind that one wing makes two pieces: the "flat" and the "drum."
- Season the wings with salt and spread them out evenly on a baking pan. Do not crowd them and use two pans if necessary.
- Bake for about 20 minutes.
- Remove from the oven and turn the wings over. Cook for another 20 minutes until the wings are cooked through and well-browned.
- While the chicken wings are baking, mix the hot sauce, butter, vinegar, and brown sugar in a saucepan over medium heat.
- Bring it to a simmer, stir, then turn-off the heat. Taste the sauce and add more spice to suit your taste.
- After the wings are cooked, transfer them to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
- Let sit for 10 minutes and toss again. The chicken wings will soak in the sauce while resting.
- Toss one last time and transfer to a serving platter. To keep the recipe authentic, serve them with celery sticks and blue cheese dressing on the side.
Tips and Tricks
This recipe makes about forty wings by the time you get them cut into the two pieces, so it is enough for a small party. It's also an easy one to double or triple for bigger crowds. To keep the wings hot or transport them to a party, place the finished wings in a slow cooker. Low heat will keep them nice and warm.
If you talk to traditionalists about Buffalo wings, you'll be told that blue cheese and celery sticks are always served with Buffalo wings. While that is a great combination, feel free to serve your favorite wing dips. Some people prefer ranch dressing while others prefer a chipotle or mustard mayonnaise. Try them yourself, you may really enjoy breaking with tradition.