Baked Buffalo Chicken Wings

Baked Buffalo Chicken Wings

The most flavourful wings you'll ever eat - and they are baked...
So you could almost say they are good for you.


3 pounds (about 1.5 kg) chicken wings, split at the joints
2 stalks celery, cut into thirds
2 carrots, cut in quarters
2 bay leaves
1 cup (250 mL) chicken broth
1 cup (250 mL) Frank's RedHot sauce
2 Tbsp (30 mL) paprika
2 Tbsp (30 mL) unsalted butter
1 Tbsp (15 mL) honey


Prep time: ,
Cook time: ,
Total time:


Serves: 4


Preheat the oven to 425ºF (220ºC)
Put the chicken wings, celery, carrot, bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water in a deep skillet.
Bring to a simmer over medium heat, until the chicken is almost cooked through, about 18 minutes.
Transfer the wings to a baking sheet and arrange in a single layer; reserve the sauce in the skillet.
Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes.
Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes.
Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving.
Return the wings to the skillet and toss with the remaining sauce.

Try our Creamy Blue Cheese Dip with this recipe.

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Baked Buffalo Chicken Wings Recipe
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