Crispy Baked Buffalo Wings with Homemade Buffalo Sauce
Crispy baked buffalo wings that are NOT fried are just what you need to snack on during the game or movie night. Topped with a spicy homemade Buffalo sauce, and a homemade blue cheese dip, it's a classic for football games or any other gathering.
Ingredients
CHICKEN
- 3 quarts water (12 cups)
- ⅓ cup balsamic vinegar
- ¼ cup salt
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 2-4 lbs chicken wings
- 8 cloves garlic (minced)
- pinch salt
- 3 tablespoons olive oil
- 1 tablespoon black pepper
- 2 teaspoons red pepper flakes
- 1 cup parmesan cheese (finely grated)
BUFFALO SAUCE
- 4 tablespoons butter
- ½ cup Frank's Red Hot Original sauce
- 2 tablespoons Tobasco ((Texas Pete))
- 2 tablespoon dark brown sugar
- 2 teaspoons cider vinegar
BLUE CHEESE DIP
- 3 egg yolks
- 4 teaspoons white vinegar
- 2 tablespoons lemon juice
- 1 cup canola oil
- 1 teaspoon dijon mustard
- 2 tablespoons sour cream
- 4 ounces blue cheese
Instructions
- In a large pot combine water, balsamic vinegar, ¼ cup salt, bay leaf, thyme, oregano and rosemary and bring to a boil. Add chicken wings and boil for 15 minutes. Remove chicken and place on a rack to dry for 15 minutes.
- Preheat oven to 450º. Line a rimmed baking sheet with foil.
- In a large bowl, combine garlic and salt and add olive oil, black pepper, red pepper flakes, and ½ cup of parmesan cheese, stir to combine. Toss wings in the mixture until they are coated. Transfer to the baking sheet and sprinkle with remaining parmesan cheese.
- Bake for 20 minutes until browned and crispy. Brush or pour buffalo sauce over wings immediately while they are still hot.
- Buffalo Sauce: While the chicken is cooking prepare the buffalo sauce. Add butter to a saucepan and melt over low heat. Whisk in the rest of the ingredients and cook until the sugar has melted.
- Blue Cheese Dip: Place the egg yolks vinegar,, lemon juice and a pinch of salt in a bowl. Whisking until well combined. Slowly drizzle in oil, it should be slightly thick. Add mustard, sour cream and blue cheese and mix until smooth.
Barbara's Notes + Tips
- You don't need to cook these on a rack. Bake them directly on a foil lined baking sheet.
- You can make these ahead of time, refrigerate after you have boiled the wings and added the garlic paste and parmesan. Bake just before ready to eat.
- The dipping sauce can be made up to 2 days ahead of time.
- You can freeze left-overs and reheat in the oven at 350º for 5-10 minutes.
- For the best Buffalo flavor, add the sauce while the wings are still hot.
Nutrition
Calories: 111kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 1215mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg
