- Buffalo Sauce
- 2.5 LBS of Chicken Wings
Cut wings at the joints to separate the flat from the drumstick and remove the tip. Place wings into a large pot filled with water – cover and bring wings to a boil for 8 minutes. Remove from water, drain, and pat dry with paper towels. Preheat Oven to 425 Degrees. Salt chicken wings and spread out on a sprayed bacon baking pan so the fat can drip down to the catch pan. Cook for 25 minutes and then flip wings and cook for another 5-10 minutes. This should be enough to make the wings nice and crispy. Let the wings cool for about 5 minutes while you mix the buffalo sauce with some honey to your desired sweetness. Toss the wings (but only the ones you intend to eat right away) in the sauce and serve immediately to ensure they are still crisp.