Try this Buffalo Sauce Chicken Wings recipe, or contribute your own.
- Carbohydrate 1.52002406250365 g
- Cholesterol 30.503125013081 mg
- Fat 11.7679156299349 g
- Fiber 0.365390635728836 g
- Protein 0.531354687551716 g
- Saturated Fat 7.32611862812532 g
- Serving Size 1 1 -3 serving (71g)
- Sodium 1572.63287503504 mg
- Sugar 1.15463342677481 g
- Trans Fat 0.862971125345463 g
- Calories 110 calories
Step-by-step
- Cut the chicken wings into two, the wingettes and drummettes (discard the tips). You can even ask the butcher to do this for you, if you don't want to do it yourself.
- Place the wings in a deep bowl and marinade with a few tablespoons of the buffalo hot sauce, until they are just covered with the sauce. Add the seasonings to the marinade. Place in the fridge and let marinade for an hour. You can skip this step if you don't have time.
- Preheat the oven to 225 C degrees and turn on the broiler.
- Place the chicken wings skin side up on a baking sheet covered with greased foil. Broil for about 6 minutes, but keep an eye on the wings so as to not brown them too much.
- Take out the wings, and flip them onto the other side and broil for another 6 minutes. Again keep a close eye on the wings.
- While the wings are broiling, place the butter and buffalo hot sauce in a sauce pan, and cook until the butter has melted.
- Take out the wings, place them in a deep bowl, and pour the buffalo hot sauce. Toss gently so that all the wings are covered with sauce.
- Serve with your favourite dip. Enjoy!
Bright red droplets of spiced vinegar cling tenaciously to blistered poultry skin, releasing a sharp pungency that hits the back of the palate immediately before the rich dairy fat softens the edge. Economical cuts of poultry transform completely when paired with high heat and a pungent acid-fat emulsion.
The Science of Acid, Fat, and Heat
Vinegar-based hot sauces rely on acetic acid to break down surface proteins on the meat during the marinade phase, which tenderizes the outer layers while carrying garlic powder and paprika deep into the flesh. Combining melted butter with hot sauce creates an emulsion where dairy fats coat the tongue, slowing the release of capsaicin so the heat lingers instead of burning off instantly. Setting the oven broiler to 225 C provides intense radiant energy that renders subcutaneous fat rapidly, yielding crisp skin without requiring a deep fryer setup.
- Overcrowding the baking sheet traps steam, preventing the skin from crisping properly under the broiler element.
- Leaving the wing tips attached burns prematurely due to their high collagen and low meat content; discard them or save them for stock.
- Cooking the butter and hot sauce over excessive heat causes the milk solids to separate from the fat.
