Buffalo Wings


My parents are both amazing cooks. My mom generally cooks the sweet, baked goods and my dad will whip up the savory things. One of my dad’s best recipes (besides his “chichen nachos” -that’s a recipe for later) is his wings. They aren’t your normal ‘drumstick and wing’ chicken wings; these have both still attached so they are twice as big and lock in all of the flavor. His secret is broiling the wings for just a few minutes at the very end getting that crispy skin on the chicken. Other than that, this recipe is super simple. No oil, no flipping, no other crazy ingredients, just sauce and perfectly cooked wings.


This year, for a big Panthers game, I decided to make these for myself and a friend, and I have to say, they were pretty close to my dad’s. They are crispy and flavorful on the outside and tender and juicy on the inside. And that’s before you put on the sauce. Sometimes my dad will switch it up and make terriyaki wings (incredibly good), but I decided just to stick to the basics and make these for game day.


Buffalo Wings

12 chicken wings
Salt and pepper
1 bottle of hot sauce, I used Moore’s, feel free to use your favorite
3-4 Tbsps butter
Chopped green onions for garnish, optional

To begin, preheat the oven to 425 degrees. Take out your chicken wings and salt and pepper both sides liberally. Place the chicken wings skin side up on the baking sheet. Bake for 45-50 minutes until chicken is fully cooked through.

While the chicken is baking, put your hot sauce and butter into a sauce pan on low heat. Heat until butter is melted through and sauce is warm.

During the last 5-10 minutes of baking, turn on your broiler to low or turn the oven up to 475 degrees and continue baking until skin is golden brown and crispy. Watch carefully as to not burn your wings!

When the chicken is done, take them out of the oven and let them rest for about 10 minutes. Put the wings into a large mixing bowl. Top with the sauce and coat the wings thoroughly. Serve immediately with green onions.

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