Buffalo Style Chicken Wings

  • 2 Tbs mustard
  • 1 tsp red pepper flakes
  • 1 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 tsp black ground paper

Combine the above ingredients in a large mixing bowl. Thoroughly pat dry the chicken wings and then toss in spice mixture. When all pieces are adequately coated, place in single layer on a baking sheet or broiling pan. Cover with plastic wrap and place in the refrigerator for one hour.

Preheat oven to 425 degrees. Remove tray of chicken wings from the refrigerator and discard plastic wrap. Place tray in preheated oven on the middle rack. While the wings are baking, you can make the wing sauce.

Wing Sauce

  • 4 ounces prepared hot sauce of your choice
  • 4 ounces butter

Combine butter and hot sauce in small saucepan over low heat. As the butter melts, stir to combine. Use as a dipping sauce or you can remove the cooked wings and toss them in the sauce. For drier wings, place the hot-sauce coated wings back in the oven for 2 additional minutes.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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