If you take me to a pizza place, odds are I’m ordering a huge side of hot wings as part of my meal. Buffalo, teriyaki, garlic parmesan, BBQ — I love any sauce you throw on there. A few years back, while planning for a Superbowl party, my wife found this recipe. Recently, we resurrected it, made a few more sauces, and now we’re sharing it with you. It’s practically foolproof, and very little work. Sure to please!
Baked Hot Wings
|Prep time||3 hours, 15 minutes|
|Cook time||45 minutes|
|Total time||4 hours|
|Meal type||Appetizer, Main Dish|
|Occasion||Barbecue, Casual Party|
|Website||Recipe via Plain Chicken|
- 4lb chicken wings
- 2 cups buffalo wing sauce (Frank's or Moore's are great choices)
- 1/2 cup butter
- bleu cheese or ranch dressing for dipping
|Put chicken and 1/2 the sauce into a large plastic bag. Seal and mix well. Let marinate a minimum of 1 hour -- overnight is best.|
|Preheat oven until 400 degrees. For crispy wings, use a rack on top of a cookie sheet (lined with foil for easy clean-up. If you don't have a rack, cooking them straight on the cookie sheet is okay, the wings just won't be as crispy.) Place them on the rack or cookie sheet and bake for 30 minutes. Flip the wings and bake for another 15-20 minutes.|
|While the chicken cooks, mix the remaining sauce (not the used marinade!) in a small saucepan with the butter. Stir to mix as the butter melts.|
|Once the wings are cooked, place them in a large bowl, pour the sauce and butter mixture over, and toss to coat. Serve with dressing of your choice, and celery/carrot sticks if desired.|
The sauces we used (quantities listed for 1 pound of wings – double, triple, quadruple as needed)
BBQ – 1/2 cup of BBQ sauce to marinate the wings. Spin them with 1/2 cup of BBQ sauce mixed with 2 tablespoons of melted butter. Serve with ranch dressing.
Garlic Parmesan – Mix 1/4 cup of olive oil and 1/4 cup of butter in a sauce pan. Add 2 finely minced garlic cloves and let warm for 2-3 minutes, or until you can smell the garlic cooking. Let cool. Pour half onto the chicken to marinate. After baking, mix remaining sauce, 1/2 cup of parmesan cheese, and if desired, some dried herbs (oregano, basil and parsley — about a teaspoon each). Serve with marinara sauce.
Buffalo – see original recipe.