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Closeup overhead shot of buffalo chicken wings over tortilla chips. Carrot and celery sticks in background.

Buffalo Chicken Wings

This post is a lot more about how I like to serve Buffalo Chicken Wings then it is about how to make them. After you toss your wings in the buffalo sauce, instead of serving them on a plate...pour them over a big bowl of tortilla chips and sprinkle with some crumbled blue cheese. You'll end up with a big bowl of buffalo chips!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Course Entree or Appetizer
Servings 4

Ingredients
  

For Wings

  • 2 pounds chicken wings flats & drummettes separated
  • 1/2 ~ 1 1/2 cups Frank's Redhot Sauce adjust according to how hot you like your wings
  • 1/2 cup butter
  • 2 teaspoons garlic powder

For Serving

  • tortilla chips
  • blue cheese crumbles
  • blue cheese & ranch dressing
  • carrot & celery sticks

Instructions
 

For Wings

  • Preheat oven to 400° F. Line baking sheet with aluminum foil and place a rack in pan. Arrange chicken wings in single layer on rack. Bake for 1 hour until wings are crispy.
  • Meanwhile prepare sauce by melting butter in a small saucepan over medium heat. Add in garlic pwoder and desired amount of Frank's Redhot Sauce. 1/2 cup = mild. 1 cup = mild/medium. 1 1/2 cups = medium/hot. Whisk until combined and warmed through.
  • When wings are crispy, remove to a bowl. Pour wing sauce over top and toss wings to coat.

To Serve

  • Fill a bowl with tortilla chips. Pour sauced wings over chips. Sprinkle with blue cheese crumbles. Serve with carrot & celery sticks, blue cheese and ranch dressing.