Deep frying could be fun, but not on a day when there’s a major game on TV or your favorite show is on! The last thing you want to do when there’s so much fun and you know you could be part of is manning the deep fryer. Yup! But what’s a party without finger-licking Buffalo Chicken Wings right?
This buffalo chicken wing recipe with oven post will teach you how to make other side dishes and still be part of the fun!
Marinated and coated with a double dose of hot sauce, these wings would come out just as crispy, sticky, and irresistible as deep-fried wings.
Real buffalo chicken wings get deep fried with a coating of butter and hot sauce. The tenderness and crispiness plus hot sauce make it top on most menus.
Deep-frying chicken wings certainly results in the crispiest, most succulent coat, but arguably, there’s something even better about roasting them in the oven.
The hot sauce marinade melts right into the meat, infusing it completely, I like how the wings pick up some smoky charred bits here and there. Nice Eh!?
With the oven method, you can make a huge batch all at once without having to stand at attention or man the oven. And don’t worry about the looks, baked buffalo chicken wings still get tossed In sticky sauce so it looks the part! They are even healthy (or at least less unhealthy) so that’s a plus too!
Parts of the Chicken Wing
- The Tip – This is the third joint or bony tip of the wing. It is also known as the flapper. This part is often discarded or used for stock. It’s not included in the American Buffalo chicken wings.
- The Wingette – This is the middle part of the arm. Its also known as a flat. It’s quite descriptive because this part is flat too.
- The Drumette – This is the upper part of the arm and the thickest. Sit looks like a drumstick when separate.
Sometimes you could get your chicken wings whole and unseparated at the grocery store. This means that these three parts are still connected in one piece. And at other times the wings could be separated into wingettes and drummettes. if the chicken wings aren’t separated you can always ask the butcher to chop it up or you can do it yourself.
How to Separate Buffalo Chicken Wings
When you have your wing in one piece and you need to chop up whole wings into the smaller parts, here’s how you do it:
Start at the joints. The joint connecting the wingtip to the forearm (wingette) and another connecting the forearm to the upper arm (drummette). Get a feel of the joints by bending the wing parts back and forth to loosen up the connecting tissues and then pressed down with a knife at the joints. You can use both hands to apply more force. This allows you to make a clean cut through the cartilage to separate both parts.
However, if you hit the bone or get stuck repeat the process, but this time, adjust the knife a little further or backward as the case may be. It gets easier as you cut more pieces.
While making buffalo chicken wings, only the wingette and drummette is needed. You can store up the tips to use them to make stock or discard them.
Hot Sauce to Use
We have our preferences when it comes to hot sauces. The heat you would like in your meal and what kind of sauce is up to you.
However, for classic buffalo wingers, Cluck U’s sauces are perfect! It leaves you with just about the right amount of heat and flavor that you would find with restaurant-style hot wings. The good thing is there is a variety of Cluck U sauces that you can also try.
How To Make Buffalo Chicken Wings in the Oven
This recipe serves 6 to 8 persons and it takes about 15 minutes to prepare your ingredients for the oven. The cooking time is about 25 to 30 minutes. That’s quite enough time to prepare a side dish while your wings are simmering in the oven.
INGREDIENTS
- Chicken wings – ( 3 pounds)
- Unsalted butter – 6 tablespoons
- Hot sauce – 1/2 cup
- Kosher salt – 2 teaspoons
- Creamy blue cheese dressing and celery sticks – for serving
TOOLS
- Chef’s knife or kitchen shears
- Measuring cups and spoons
- Mixing bowl
- Rimmed baking sheet
- Aluminum foil
PREPARATION
- Separate the chicken wings, if necessary. If the wingtip is still attached, use a chef knife or kitchen shares to separate them. The forearm and the upper arm can be left as one piece. But if you prefer smaller pieces, use the chef knife to cut them at the joint.
- Allow the wings to warm up. If you refrigerated the wings before cooking allow the wings to warm up by leaving them on the counter for a while else the butter sauce may congeal when tossed. However, if this happens no harm done!
- Prepare the sauce Use a small saucepan to Melt the butter on medium-low heat. Take the butter off heat stir in the hot sauce and salt.
- Coat the wings with buffalo sauce. Use ½ of the mixture in a bowl and toss the wings around to coat them properly.
- Marinate the wings. Cover the mixture for about 20 to 30 minutes at room temperature. You can also marinate it in the refrigerator for 24hrs, in which case, the butter will congeal but no harm is done. (if you are marinating for 24hrs, also preserve the sauce in the refrigerator but make sure to leave it outside the refrigerator for a while before use)
- Preheat the oven. When the wings are ready, place the oven rack in the oven so that it is 6-8 inches below the broiling element and turn on the oven. When this is done, cover the baking sheet with aluminum foil and set aside.
- Remove excess marinade and place the wings on the baking sheet leaving some space between them.
- Broil in the oven for 10 to 12 minutes till its brownish on the surface Then flip the wings and broil the flipside for another 10 to 12 minutes till it is evenly cooked. You would know this when the skin is brown and the meat is easily pulled from the bone.
- Toss wings in reserved buffalo sauce for another coat.
- Serve buffalo chicken wings with the blue cheese dressing and celery sticks! it’s Better served while it’s hot!
Now that you’ve learned how to make your own mouthwatering buffalo chicken wings, we wouldn’t mind having a taste. Hahahaha, just kidding.
Please share with us in the comments below if this post was helpful, and if you have other recommendations.
We’re still serving Smoking Hot Chicken Wings at Cluck U Chicken. Grab a bite!