- 2 lbs chicken wings (or drumsticks or even chicken breast)
- 3 TBSP butter, melted
- 4 TBSP buffalo sauce (I use Louisiana)
- 1 TBSP paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp pepper
Melt the butter, then in a large bowl mix together the buffalo sauce, paprika, salt, cayenne, and pepper. I added my chicken drumsticks to a large ziplock bag, added the marinade, and let it sit in the fridge overnight. For a day of prep, add your chicken to the bowl and let it marinate for about 30 minutes.
While the chicken is marinating, set your oven to broil.
When ready to cook, remove your chicken and place in a shallow baking dish (discard your marinade). Place them in the oven for about 20 – 25 minutes, flipping halfway through.
Remove your chicken and toss with more buffalo sauce (optional). Serve with ranch or blue cheese and celery.
The butter in the marinade helps mellow out the heat of the buffalo sauce. The mix of cayenne, pepper, and the buffalo sauce also adds a depth of flavor just beyond hot hot hot! And of course, you can’t go wrong dipping it in a bunch of cool, creamy ranch.
Until next time!