This Memorial Day, prepare a classic that everyone loves! This homemade wings recipe is from Robb Walsh’s latest book, The Hot Sauce Cookbook. Tangy, savory, and spicy – nothing goes better with these wings than classic blue cheese dressing.
Homemade Buffalo Chicken Wings
from The Hot Sauce Cookbook by Robb Walsh (Ten Speed Press, 2013)
5 pounds chicken wings (about 30 whole wings or 60 wing pieces)
1 cup Frank’s RedHot Original Cayenne Pepper Sauce or Frank’s RedHot–Style Pepper Sauce (page 86)
½ cup (1 stick) butter, melted
1 cup blue cheese dressing, for serving
12 celery stalks, for serving
Preheat the oven to 350° F. Line two baking sheets with foil and lightly grease with cooking spray. If desired, leave the wings whole. To split the wings into smaller pieces, first cut off the wing tips and save them for stock. Rinse the wings, split into two parts at the joint and pat dry. Place the wings (or wing pieces) on the pans in a single layer. Bake the wings, uncovered, for 20 minutes, or until cooked through and slightly crispy. Remove from the oven and place in a large mixing bowl.
Combine the hot sauce and melted butter. Set aside ½ cup of the mixture. Pour the rest over the cooked chicken wings. (If your bowl isn’t large enough, mix the wings and sauce in several batches.) The wings can be held at this stage in the refrigerator until you are ready to serve them.
To serve, preheat your broiler on high and broil the wings for 5 minutes on each side, brushing with the reserved sauce. Serve with blue cheese dressing and celery stalks.
To see more from The Hot Sauce Cookbook and order your copy, check out our Scribd excerpt, below: