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–+ servings
250ml New York Buffalo Wings Infused Olive Oil Blend – flavorful buffalo infusion
Garden Infuzions

Crispy Buffalo Chicken Wings with Buffalo Wing Olive Oil Blend

Crispy baked chicken wings get tossed in a bold buffalo-style sauce made with New York Buffalo Wings Infused Olive Oil Blend, giving this game day favorite a spicy, savory kick with real kitchen comfort.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Appetizer, Dinner, Snack
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 1/2 pounds chicken wings separated into flats and drumettes
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons New York Buffalo Wings Infused Olive Oil Blend
  • 2 tablespoons unsalted butter
  • 1/4 cup hot sauce
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chopped fresh parsley
  • Celery sticks for serving
  • Carrot sticks for serving

Equipment

  • 1 Rimmed baking sheet for roasting the wings
  • 1 wire rack helps the skin crisp evenly
  • 1 Large mixing bowl for seasoning the wings
  • 1 Small Saucepan for the buffalo sauce
  • 1 wooden spoon or whisk for stirring the sauce
  • 1 Tongs for flipping and tossing the wings

Method
 

Instructions
  1. Preheat the oven to 425°F and set a wire rack over a rimmed sheet pan.
  2. Pat the chicken wings very dry with paper towels.
  3. In a large bowl, toss the wings with kosher salt, black pepper, garlic powder, smoked paprika, flour, and baking powder until evenly coated.
  4. Arrange the wings in a single layer on the rack and roast for 20 minutes.
  5. Flip the wings and continue roasting for 20 to 25 minutes, until the skin is crisp and the wings are cooked through.
  6. While the wings roast, warm the New York Buffalo Wings Infused Olive Oil Blend, butter, hot sauce, honey, and apple cider vinegar in a small saucepan over low heat until smooth.
  7. Transfer the hot wings to a large bowl and toss with the buffalo sauce until well coated.
  8. Finish with chopped parsley and serve right away with celery and carrot sticks.

Notes

For the crispiest finish, keep the wings in a single layer and avoid overcrowding the pan. Toss with sauce just before serving so the coating stays glossy and the skin stays crisp. If you prefer a milder wing, reduce the hot sauce slightly and keep the honey at the same amount.

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