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Oven-Baked Buffalo Wings
Oven-Baked Buffalo Wings
Erin McDowell

Let’s be honest: Game day (or any sporting event, really) is really just an excuse to enjoy a lot of appetizers. You’ve got your greatest hits: nachos, mozzarella bites, meatballs…but something is missing from this spread. Chicken wings, of course, and we’re bringing you our favorite recipe just in time for game day. These oven-baked buffalo wings are sweet, spicy and tender all at once—and will be your new go-to crowd-pleaser.

You’ll notice we don’t separate our wings into the usual flats and drumettes, but you can if you prefer. Just find the joint separating the two pieces and use a sharp knife to slice first through the skin, then through the joint. Voilà, you can fight over which is the superior piece.

RELATED: What Goes with Chicken Wings? 33 Sides to Serve At Your Next BBQ

Makes 24 whole chicken wings

1¼ cups (one 12-ounce bottle) sweet chili sauce (such as Mae Ploy)

1 tablespoon hot sauce (such as Frank’s), or more to taste

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

2 dozen chicken wings (about 8 pounds)

Cilantro, for garnish (optional)

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.

2. In a large bowl, mix the sweet chile sauce with the hot sauce, soy sauce, Worcestershire sauce and garlic powder to combine.

3. Add the chicken wings to the bowl and toss well to coat. (The glaze should be thick enough to easily coat the chicken wings.)

4. Transfer the chicken wings to the prepared baking sheet and spread into a single layer. Roast the wings until the chicken is fully cooked, 15 to 20 minutes. Raise the oven temperature to 425°F and continue to cook until the glaze begins to brown, about 5 minutes more. Transfer the wings to a serving dish and garnish with cilantro, if using.

Per Whole Wing

64 calories

3g fat

3g carbs

5g protein

2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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