Easy Buffalo Chicken Wings

Found in our 2020 Spring Gatherings Magazine. These wings could be used as an appetizer or main dish and are part of our Make Your Own Celebration Plate collection, perfect for a backyard party!

9 lbs of chicken wings
20 minutes
45 minutes


(click to add ingredients to your shopping list)
  • 9 pounds chicken wings
  • Kosher salt, ground black pepper, and granulated garlic, to taste
  • Nonstick cooking spray
  • 12 ounces butter
  • 4½ cups Frank’s® Red Hot® cayenne pepper sauce
  • ½ cup plus 1 tablespoon honey
  • 6 tbsp Tabasco sauce
  • Fresh herbs, celery sticks, and blue cheese or Ranch dressing, optional


  1. Remove wing tips then cut in half at joint; season with salt, pepper, and granulated garlic. Place chicken in single layer on sheet trays lined with foil and sprayed with cooking spray. Roast at 400° until golden brown and internal temperature reaches 165°, turning once halfway through cooking.
  2. In large saucepot, melt butter over medium heat. Add remaining ingredients and heat to simmering; simmer until heated through.
  3. In large bowl, toss chicken with sauce until well coated. Serve garnished with fresh herbs along with celery sticks and blue cheese or Ranch dressing.
  4. Note: Sauce can also be prepared, cooled, covered and refrigerated up to 5 days. Chicken can be par-cooked to 125°, cooled, covered and refrigerated up to 3 days. For each order, roast chicken at 400° until golden brown and internal temperature reaches 165°; reheat sauce and toss with chicken.