HANDS-ON TIME
15 MIN
TOTAL TIME
55 MIN
Serves 2 to 4
People go to bars to eat Buffalo chicken wings; no one really makes them at home. C’mon, who likes to fry? But I sometimes re-create the dish by baking wings until super crisp, then tossing them in hot sauce or my BBQ Sauce Vinaigrette. The dressing is just thick enough to coat the wings without being gloppy, though you’ll still need to keep some napkins on hand—these are messy!
Preheat the oven to 450°F. Line a large rimmed baking sheet with foil.
On the baking sheet, toss the wings with the olive oil and season generously with salt and pepper. Spread in an even layer and roast for about 45 minutes, turning once or twice, until cooked through and crispy.
Meanwhile, in a small saucepan, combine the BBQ Sauce Vinaigrette, Buffalo sauce, and butter. Cook over medium-low heat, whisking, until smooth and hot, about 5 minutes.
Transfer the wings to a very large bowl, add half the sauce, and toss to coat. Serve with the remaining sauce on the side for dipping.