Description
Restaurant style baked chicken wings are coated in a sticky, sweet, spicy honey buffalo sauce. They are the perfect appetizer for any party, or even served as an entree.
Ingredients
chicken wings
- 1 to 1.25 pounds mix of chicken wings and drums (see notes)
- 3 tablespoons corn starch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Honey buffalo sauce
- 3/4 cup hot sauce (I use Frank’s red hot)
- 2 tablespoons butter
- 1/4 cup + 2 tablespoons honey
- 1/2 teaspoons garlic powder
Options for serving
- carrot sticks
- celery sticks
- ranch dressing
- blue cheese dressing
Instructions
- Prepare: 20 minutes before you are going to make your chicken wings pull the chicken wings out of the fridge so that they start to come to room temp, this will help with even cooking. Once you’re ready to make your wings preheat your oven to 450 degrees Fahrenheit. Line a large baking sheet with foil and grease well, set aside.
- Coat the wings: To a large zipper bag add the corn starch and salt and pepper. Add the chicken wings to the bag, seal the bag and toss to coat, making sure all of the chicken is well coated.
- Bake: Use tongs to transfer the coated chicken wings on to the prepared baking sheet. Bake for 15 minutes. Flip the chicken wings and bake for another 10 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Allow the chicken wings to rest for 2 to 3 minutes.
- Make the honey buffalo sauce: While the wings are baking make the sauce. Add all of the ingredients to a small sauce pan. Turn the heat to high and stir until the butter melts, allow the mixture to come to a boil. Boil for 2 to 3 minutes, or until the sauce reduces slightly and coats the back of a spoon. Remove from the heat.
- Coat in sauce: Once the wings have cooled just until they have stopped sizzling add them to a large mixing bowl along with 1/4 cup of the honey buffalo sauce. Use tongs to toss the wings in the sauce.
- Serve: Transfer the wings that are coated in sauce to a serving platter. You can use the extra sauce to put into a bowl for dipping or drizzling. Serve with celery sticks and carrot sticks, along with small bowls of ranch dressing and/or blue cheese dressing for dipping – if desired. Enjoy immediately while hot.
Notes
Chicken wings: When choosing chicken wings make sure to buy the smaller ones, like what you would think of when you get them at a restaurant. The large ones won’t crisp up or cook as nicely as the small ones. Also, if you prefer to have all drums or all wings then fell free to make all one type.
Keep the chicken wings warm: If you need to wait to serve the wings you can keep them warm in a 150 to 200 Fahrenheit oven. Then toss in the warm sauce just before serving. I wouldn’t recommend keeping them in the oven for more than 30 minutes, otherwise they will risk drying out.
