If you want hot, I’ve got you covered! While these Flaming Hot Buffalo Chicken Wings pack a ton of heat, they also pack a lot of flavor. Seasoned and baked chicken wings (that are very tasty on their own) get a flaming hot bath in an extra spicy homemade buffalo wing sauce.
There is just something about buffalo wings, AKA hot wings. They are synonymous with game days, and if you’re throwing a gathering, you can never go wrong by whipping up a batch. Everyone loves them whether they are eating them baked or fried, enjoyed “naked” or dipped in their favorite ranch or blue cheese sauce.
For these buffalo wings, I wanted to make sure they represented those who enjoy their wings on the spicy side. These are not for the faint at heart. Now, I’m not saying they are too spicy to eat, but you’re in the right place if you are looking for a kick.
Ingredients you’ll need:
I typically like to purchase whole chicken wings and separate them into three pieces: the wingette, the drumette, and the wing tip. (I’ll give you a few tips on how to do this below.) Using fresh chicken results in juicier wings, so learning how to cut them yourself is time well spent.
You’ll season your chicken with garlic powder, smoked paprika, oregano, black pepper, and Himalayan salt.
Tossing them in olive oil will help the seasoning stick to the chicken better and help create a crispy wing.
For the wing sauce, you combine sriracha sauce, Louisiana hot sauce, organic ketchup, melted butter, apple cider vinegar, Worcestershire sauce, garlic powder, red cayenne pepper, red pepper flakes, black pepper, and Himalayan salt.
How to Make Baked Buffalo Chicken Wings:
This is a simple recipe to pull together, and it all begins with the seasoning.
In a small bowl, add smoked paprika, oregano, black pepper, Himalayan salt, and garlic powder. Season your cut chicken drums and flats with the seasonings (see tips below on how to cut whole chicken wings). Toss them in olive oil.
Bake your chicken at 400 degrees for 20 minutes, then flip them over and cook for an additional 20 minutes. Work on your sauce while the wings are baking in the oven.
In a small cooking pot, add all wing sauce ingredients and cook on low to medium heat for 8 to 10 minutes, then remove from heat.
Using a large bowl, drench your baked chicken wings in the homemade wing sauce and give them a toss.
Grab ranch dressing or blue cheese and dip away!
Tips when cutting your chicken wings:
Before cutting, locate the joints where the drummette, wingette (also known as the “flat”), and wing tips (also known as the “flapper”) meet. There will be a joint between the drumette and wingette and another joint between the wingette and the wing tip.
The joint is the best place to cut the three pieces apart. This cartilage sits between the bones and is much easier to cut than cutting the bones themselves. Plus, you won’t chop into the meat and ruin your wings.
You can use the heel of a sharp knife or large kitchen scissors to cut into the cartilage.
You won’t need the wing tip for this recipe; you could freeze and save them to make chicken stock at a later date.
I think we can all agree that buffalo chicken wings can be a part of the daily diet. The spicy seasonings, along with the buffalo sauce, can become a dangerous and addictive combination.
If you love hot buffalo wings, you will enjoy this recipe for any game day. And these are baked, so they are a little healthier than the fried ones. 🙂