Buffalo chicken wings

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15 min


24 wings

* PLUS Baking Time: 60 minutes


  • 2 kg chicken wings
  • 1/2 to 1 tsp cayenne pepper
  • 1/3 cup Tabasco sauce
  • 2 tbsp butter , melted
  • 2 tsp cider vinegar
  • carrot and celery sticks
  • blue cheese salad dressing , bottled or homemade


  • Preheat oven to 450F (230C). Line a baking sheet with foil and place a wire rack on top. Cut wings in half at joint and, if you like, remove tips as they tend to burn and don’t have much meat on them. Place wings in a large bowl. Sprinkle with 1 tsp (2 mL) cayenne or, if you like wings really fiery, use 1 tsp (5 mL). Toss wings to evenly distribute cayenne. In a small bowl, stir Tabasco with butter and vinegar. Pour mixture over wings and toss well to coat. Spread wings out on wire rack but do not crowd. If wings are large, you may need 2 baking sheets to hold them. Bake in centre of 450F (230C) oven until skin is crispy and brown, about 1 hour. (If wings are on a rack, they don’t need to be turned.) Remove from oven and serve with carrot and celery sticks or coleslaw and blue-cheese dressing for dipping.

Nutrition (per serving)

  • Calories
  • 91,
  • Protein
  • 7.6 g,
  • Carbohydrates
  • 0.1 g,
  • Fat
  • 6.5 g,
  • Sodium
  • 53 mg.

These wings have five-alarm heat. For a less-fiery flavour, omit cayenne and reduce Tabasco to 1/4 cup (50 mL).