Enjoy this sophisticated dessert with your family.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ pound chicken wings, split and tips discarded
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup butter
- ¾ cup red hot sauce
- ¼ cup brown sugar (Optional)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add chicken wings, put lid on steamer, and steam wings until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Spread chicken wings onto a platter to cool; pat dry with paper towel. Spread wings onto a rimmed baking sheet; season with salt and pepper.
- Bake wings in preheated oven for 20 minutes, flip, and continue to bake until crispy, about 20 minutes more.
- Melt butter in a saucepan over low heat. Stir hot sauce, brown sugar, onion powder, garlic powder, and cayenne pepper into the melted butter; cook, stirring occasionally, until the seasonings dissolve into the liquid and the mixture is hot, about 5 minutes.
- Put wings in a large bowl; pour sauce over wings and toss to coat.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 790 mg |
| Sugars | 7 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Decrease butter. Skip sugar. Otherwise, super.
This is the only recipe I’ll ever use for chicken wings!! I loved the results after steaming and then baking, and the sauce was the BEST.
excellent recipe… just add a capful of apple-cider vinegar to your butter mix ’cause that’s the secret ingredient from a cook at the Anchor Bar , where they were invented , in Buffalo , NY … yes , I am from Buffalo !!! … fried never baked, blue-cheese dressing never ranch , no such thing as “boneless” wings !!!
Love!! So crispy & tasty. So much better than deep frying. And less messy . Will definitely make again. Didn’t change a thing
My husband who is a very fussy eater when it comes to anything with skin said, “these are the best chicken wings I’ve ever had”. Followed the recipe exactly except had my own sauce. Excellent method of cooking, they came out crispy and moist. Did need about an extra eight minutes to obtain the crispiness I was looking for. Will definitely use this recipe and again. Next time will even even try the sauce
Good recipe, but directions should have stated to treat the baking pan with non-stick coating prior to placing the wings on it. That would have eliminated pulling the skin off the wings when you turn them.
This is the best buffalo chicken recipe I’ve ever had. I added a bit of ranch to the buffalo mix, then baked the chicken in the buffalo mix. After 20 minutes I flipped the chicken then re coated it in the mix. It was seriously delicious, I wish I had more, they were perfect.
Wanted to make a healthier version of my favorite Super Bowl snack. These wings are AMAZING!! Tender and delicious. Loved not having to clean up the greasy mess when deep frying. This is now the only cooking method I will use. Steaming the wings made the difference.
Excellent. Surprised how crispy the wings were without frying.
I usually just do butter and hot sauce but liked the additions of sugar and seasoning. The only addition I made was to add a teaspoon of chili paste which probably gave it a bit more of a bite. I used the sauce on chicken legs and everyone liked it. I’ll be making it this way again.
I altered the sauce a bit bc had to work with what i had in cabinets lol but i used sweet and spicy bbq sauce added franks hot sauce and honey mustard with the butter also i steamed them after i did a dry rub of lemon pepper garlic powder and salt.
9 12 17 …http://allrecipes.com/recipe/232987/home-style-buffalo-wings/ … ‘Not a whole lot to say. These were okay. ‘Don’t even have suggestions to improve. That’s a rarity! 😀 🙂 O-kay.
Great!
Came out good but I screwed up in the directions. I sprinkled the wings with the dry mix & baked them until done first, then mixed the wings in the butter/hot sauce mixture. Came out good, but will redo and will follow recipe as indicated. The steaming process is a good idea
Best wings ever without deep frying and so much healthier. My husband who loves wings ,thinks these are the best he has had
These were a hit and lasted about one quarter of Superbowl 2016. I am sure butter would have been better, but a family member is dairy free, so I adjusted and am sharing here for those who might be in the same boat. Made a (7-8 lbs.) COSTCO package of wings with 1 c. olive oil, 1 c. canola oil, 2 tsp. salt, 2 tsp. pepper, 2 tsp. onion flakes, 1 tsp. garlic salt (hubby allergic to raw garlic), zero cayenne, 1 c. brown sugar and 2 c. sriracha sauce with about 1/2 c. Pete’s hot sauce. I steamed the wings by placing them on a fanned out steamer, inserted in my largest frying pan and covered for about 10 mins. Then salt and peppered the wings and baked them on a greased, jelly roll pan til crispy, about 25-30 mins. on each side. Heated the remaining ingredients on the stove, then transferred to a warmed crock pot. Oil was still floating on top, so I will try this again with just one cup of oil, ~ 2 c. red hot sauce (sriracha) and multiplying the remaining ingredients by four for 8 lbs. of wings.
Great wing! I par boiled the wings for 7 minutes b/c my steamer basket was too small to handle all the wings I was preparing. I followed the sauce recipe and it was a hit! Spicy but not over powering! Will be my go to wing recipe!
Just made these for the Superbowl and my husband loved them! I liked that they are baked and not fried. Made just as is! Will definitely make again. Great recipe!
This was a great recipe. Not only does it taste great, but I didn’t have to fry the wings. In fact, steaming them first did two things. It cut down on the cooking time and some of the fat from the skin melted off into the water. I will definitely make these again.
The method sounded interesting so I had to give these a try. Wonderful wings, made no changes! The only thing I’d do different next time is to spray the baking pan so they don’t stick.
Delicious!! Enough said!!