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Buffalo Chicken Wings


From the April/May 2013 issue of Eat Drink Mississippi 

2 1/2 lbs. chicken wings (12-15 wings)

1/4 cup (more if desired) Huy Fong Foods Sriracha Chili Sauce

1/2 cup (1 stick) butter or margarine, melted

Salt to taste

1 tablespoon of Worcestershire Sauce (optional)

Split wings at each joint and discard tips. Pat dry. Place on a rack in a roasting pan and bake at 425 degrees F for 1 hour; turning halfway through cooking time; or deep-fry at 400 degrees F for 12 minutes or until completely cooked and crispy. Combine butter, Sriracha, salt, and Worcestershire. Dip wings in sauce mixture to coat completely. 


Serve with ranch, blue cheese, or even more Sriracha for dipping, and celery or carrots. 

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