I used all drumettes and marinated them overnight in some hot sauce. I baked the wings until they were crispy on the outside and tossed them with a little more wing sauce. I served the wings with bleu cheese dressing and celery sticks. They were fabulous! We actually liked them better than regular deep fried wings. I have a feeling that we will be making these a lot this football season.
Baked Buffalo Wings
- 4 pounds chicken drumettes
- 2 cups Frank’s hot sauce, divided
- ½ cup butter
- Bleu cheese dressing
- Ranch dressing
- Celery sticks
Put chicken pieces in a plastic bag. Pour 1 cup of hot sauce over wing and toss to coat. Seal bag and let marinate for a few hours or overnight in the refrigerator.
Preheat oven to 400°. Line a baking sheet with foil and set rack inside. Place chicken pieces on rack and discard marinade. Bake for 30 minutes. Flip wings and cook 15-20 minutes longer, until chicken is crispy.
Meanwhile, combine butter and hot sauce in small saucepan and cook over medium heat, whisking until combined. Transfer wings to large bowl, add sauce, toss to thoroughly coat, and serve immediately with blue cheese or ranch dressing and celery sticks.
CONNECT WITH PLAIN CHICKEN