This dish features chicken wings baked until golden and crispy, then tossed in a classic Buffalo sauce made with butter, hot sauce, garlic, and seasonings. They’re served with blue cheese dressing and celery sticks—just the way you’d expect from a pub-style platter, but with Ina’s elegant, foolproof touch.
2½ pounds chicken wings (split at joints, tips removed)
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Optional: ½ teaspoon garlic powder or smoked paprika for extra flavor
½ cup (1 stick) unsalted butter
½ cup hot sauce (Frank’s RedHot recommended)
1 teaspoon Worcestershire sauce
1 teaspoon white vinegar
1 clove garlic, minced
Pinch of cayenne pepper (optional, for more heat)
Salt to taste
Celery sticks
Blue cheese or ranch dressing
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or foil and place a wire rack on top.
Pat the wings dry with paper towels. In a large bowl, toss them with olive oil, salt, pepper, and any optional seasonings. Arrange them in a single layer on the prepared rack.
Bake for 40–45 minutes, turning once halfway through, until the wings are golden brown and crispy.
While the wings roast, melt the butter in a small saucepan over low heat. Stir in hot sauce, Worcestershire sauce, vinegar, garlic, and cayenne (if using). Simmer gently for 2–3 minutes, then remove from the heat.
When the wings are done, transfer them to a clean bowl. Pour the Buffalo sauce over and toss until evenly coated.
Serve the wings hot with celery sticks and blue cheese or ranch dressing on the side.
Find it online: https://inagartencooks.com/ina-garten-buffalo-chicken-wings/