Bobby Flay Buffalo Wings​

This delicious Bobby Flay Buffalo Wings recipe is a quick and easy crowd-pleaser, perfect for game days or casual gatherings. With crispy, golden wings tossed in a tangy, buttery hot sauce, it’s a guaranteed hit. Made with simple pantry staples like spices and Frank’s RedHot, you’ll love how effortlessly flavorful these wings are!

Recipe Ingredients:

Chicken Wings

• 1 Tbsp cornstarch
• 1/2 tsp paprika
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper
• 1/4 tsp freshly cracked black pepper
• 1/2 tsp salt
• 1 Tbsp cooking oil
• 2.5 lbs. chicken wings or drumettes

Buffalo Sauce

• 4 Tbsp butter
• 1/2 cup Frank’s Redhot Sauce
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder

How To Make Buffalo Wings​?

1. Preheat the oven: Preheat your oven to 400ºF / 200ºC and prepare a baking sheet with parchment paper and a wire rack for the wings.
2. Mix the seasonings: In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
3. Prepare the wings: Pat the chicken wings dry with paper towels. Place them in a large bowl, drizzle with oil, and toss to coat evenly. Sprinkle over the cornstarch seasoning mixture and toss again until all wings are coated.
4. Bake the wings: Arrange the wings on the wire rack, making sure there is space between each one for even cooking. Bake in the preheated oven for 30 minutes, flip the wings, and bake for an additional 20–25 minutes until golden and crispy.
5. Make the buffalo sauce: While the wings bake, melt the butter in a small saucepan over medium heat. Stir in Frank’s RedHot Sauce, Worcestershire sauce, and garlic powder. Mix well and keep warm.
6. Coat the wings: Once the wings are done baking, transfer them to a large bowl. Pour the buffalo sauce over the wings and toss until they are evenly coated.

Recipe Tips :

• Pat the Wings Dry for Crispy Skin: Make sure to pat the chicken wings completely dry with paper towels before adding oil and seasoning. This helps the wings bake up extra crispy without frying.
• Use a Wire Rack for Even Cooking: Placing the wings on a wire rack allows hot air to circulate around them, ensuring they cook evenly and stay crispy underneath.
• Flip the Wings Midway: Don’t skip flipping the wings halfway through baking. This ensures both sides get that golden, crispy texture.
• Don’t Overcrowd the Pan: Leave space between the wings on the rack so they roast instead of steaming. Overcrowding can lead to soggy wings.
• Coat Wings Right Before Serving: Toss the wings in the buffalo sauce just before serving to maintain their crispy texture while still getting that spicy, buttery flavor.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Buffalo Wings cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
• Freeze: Allow the wings to cool completely before placing them in a freezer-safe bag or container. Freeze for up to 3 months.
• Reheat:  Place the wings on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid sogginess.

Nutrition Facts

Serving Size: 1 wing (approximately 27g)

• Calories: 88
• Total Fat: 6.5g
• Saturated Fat: 2.3g
• Cholesterol: 22mg
• Sodium: 105mg
• Potassium: 46mg
• Total Carbohydrate: 2.6g
• Dietary Fiber: 0.1g
• Sugars: 0.1g
• Protein: 4.5g

Check out More Recipes:

• Bobby Flay Deviled Eggs​
• Bobby Flay Guacamole Recipe​
• Bobby Flay Baked Chicken Wings
• Bobby Flay Dill Pickles