Five-Alarm Buffalo Wings

I love savory chicken wings. I love sweet chicken wings. And I love wings that are a bit spicy. For me that usually means not super spicy. Well, I made an exception to that rule with these Five-Alarm Buffalo wings. I’m not sure what possessed me to do it, but I woke up one morning and decided I was going to make the hottest wings I could stand so I did. And you know what? I was totally surprised by just how much I loved them!
If you want to tame back the heat on these five-alarm Buffalo wings just cut back on the habanero hot sauce. I went full-bore. Yeah, they were spicy and my eyes may have watered a bit but they were TASTY! Usually my argument against things super hot is that the spiciness hides the flavors. Not so on these wings. I’d make them again. And I’d have plenty of Ranch dressing around for dipping…

Also try my kicked-up Fire-Eater Habanero wings. For a little mellower but still crazy-good wing, try my Buffalo Supreme wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Five-Alarm Buffalo Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Note: I like my Buffalo wings saucy, you might end up with leftover sauce. That's not a bad thing.
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
For the Five-Alarm Buffalo sauce
  • 1 1/2 sticks unsalted butter, melted
  • 1/2 cup Buffalo wing hot sauce
  • 1/2 cup habanero hot sauce
  • 2 teaspoons cayenne pepper
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil, salt and pepper. Seal and toss to coat.
  3. Refrigerate for 4-8 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. Toss wings with sauce before serving.
For the sauce
  1. Combine ingredients in a sauce pan over low heat. Keep warm until ready to use.

Slow Cooker Chicken Wings

I’m usually a crispy, grilled or fried chicken wing kind-of-guy. But I am open to other ideas, and I can’t pass up a tasty wing no matter what. So I went into the idea of cooking wings in my slow cooker with an open mind and empty stomach. What resulted were very tasty, very tender wings covered in a fantastic homemade Buffalo wing sauce. Cooking the wings in Buffalo sauce in the slow cooker before transferring them to the oven ensured that each and every bite was packed with that great traditional wing flavor. These wings aren’t just covered in sauce, there’s sauce all the way through.
The sauce is what makes these slow cooker chicken wings great. It’s the perfect traditional Buffalo wing sauce. I make a big batch and keep it on hand. I like to fill a squirt bottle with wing sauce and squirt it on macaroni and cheese. Yep, try it. It’s good.

You can get a bit of a char and crisp on these wings if you put them under the broiler for a bit just before serving. Keep an eye on them, though. You don’t want to burn them.

Also try my slow cooker chili dogs.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Slow Cooker Chicken Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
For the wings
  • 2 pounds chicken wings, flats and drumettes separated, tips discarded
  • Buffalo wing sauce (from below or use 1 cup store-bought)
For the Buffalo wing sauce
  • 10 tablespoons unsalted butter (1 stick plus 2 more tablespoons)
  • 1 1/2 cups hot pepper sauce (I used Frank's RedHot)
  • 2 tablespoon white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
Instructions
For the wings
  1. Place the wings into the bottom of your slow cooker.
  2. Add HALF of the sauce.
  3. Cook on high for one hour.
  4. Heat your oven to 400 F.
  5. Line a baking sheet with aluminum foil and spray lightly with non-stick spray.
  6. Add the wings and brush with some of the remaining sauce, reserving the rest for dipping if desired.
  7. Place in the oven for 30 minutes.
  8. Optionally, turn on the broiler for the last 10 minutes to get a little color and crisp on the wings.
  9. Serve with your favorite dipping sauce and extra wing sauce for dipping if desired.
For the Buffalo wing sauce
  1. Place the butter in a small saucepan over medium heat.
  2. Once the butter is melted add the remaining ingredients.
  3. Bring to a boil then reduce heat to a simmer and continue simmering for 5 minutes, stirring often.
  4. Remove from heat and let cool before using.


Buffalo Wing Dipping Sauce

Blue cheese, although great, can be a little strong to us. So, we were a little skeptical about all the blue cheesiness that was in this recipe for a buffalo wing dipping sauce. Well, the sauce is fantastic. No more ranch dipping sauce for us. This is the only sauce we’ll ever need or make.

This sauce has a great bite from the blue cheese with just a little heat. Nice and cool for hot wings. Don’t skimp and use a cheap blue cheese dressing. Get the real stuff. And if you’re worried it might be too blue cheesy, substitute Gorgonzola cheese.

Buffalo Wing Dipping Sauce
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
Instructions
  1. Place the cream cheese, dressing and hot sauce into medium bowl.
  2. Microwave for 1-2 minutes until melted.
  3. Whisk mixture until creamy smooth.
  4. Fold in the blue cheese.

Honey Cholula Wing Sauce

This honey Cholula wing sauce is the perfect sauce for tossing with cooked chicken wings. A little sweet, a little heat.

Honey Cholula Wing Sauce
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Honey Cholula Wing Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup honey
  • 1/2 stick unsalted butter
  • 1/2 cup (or more) your favorite hot sauce (I used Cholula)
Instructions
  1. Place honey in a medium pot over medium heat.
  2. Add in butter and hot sauce. Heat until the butter is melted.
  3. Stir and pour over cooked chicken wings.

Buffalo Wing Marinade

This recipe makes for good, moist wings, whether you cook your wings in the oven, grill them, or as I usually do, make them on the Char-Broil Big Easy using my Wingin’ator 3000 modification. The marinade really gives the wings a great spicy flavor without having to sauce them after they are cooked.

Buffalo Wing MarinadeIf you want crispy wings, DO NOT use this recipe. Instead, try out my crispy wings recipe.

Buffalo Wing Marinade
Author: 
Recipe type: Marinade
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Easy marinade for wings (or any chicken, for that matter).
Ingredients
  • 1 cup cider vinegar
  • 2 tablespoon vegetable oil
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon chili powder
  • 1 tablespoon (or more) red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon hot sauce (I used Cholula)
  • Family pack of chicken wings (3-4 pounds or so)
Instructions
  1. Whisk all ingredients together.
  2. Pour into a large resealable baggie.
  3. Add in the chicken. Shake to coat.
  4. Refrigerate for at least an hour, flipping every 15 minutes.