This year, though, if you're looking to avoid the crowds (read: would rather be smeared with Buffalo sauce in the privacy of your own home), we have a super-easy recipe that even wing-making rookies can master by kickoff. The trick: Skip the fryer, and roast your wings to sticky-spicy perfection right in the oven.
If you’re feeding a group, look for family-size packs of chicken wings in the grocery store. And, bonus, they’re often on sale this weekend. To complete the spread, set out blue-cheese dressing or bottled ranch, celery sticks, baby carrots, and towelettes — your defensive line between wing-stained fingers and your perfect Super Bowl outfit!
Easiest Buffalo Wings Ever
Cooking spray, for the pan
4 lbs chicken wings
1 tsp sea salt
1/4 tsp freshly ground pepper
1/4 tsp garlic powder
1 stick unsalted butter, melted
1 (5-oz) bottle Frank’s RedHot hot sauce
Blue cheese or ranch dressing, for serving
1. Preheat the oven to 475˚F. Line a rimmed baking sheet with aluminum foil; lightly coat with cooking spay.
2. Cut the wings in half through the joint using kitchen shears or a knife. Toss the wings, salt, pepper, and garlic powder on the prepared baking sheet. Roast until crisp and golden brown, about 30 minutes.
3. Mix the butter and hot sauce in a medium bowl; transfer half to a large bowl, add the roasted chicken wings, and gently toss to coat. Reduce the oven temperature to 350˚F.
4. Set a wire rack on the baking sheet; arrange the chicken wings on the rack, brushing with any butter mixture left at the bottom of the bowl. Bake 20 minutes, basting once with half the reserved butter mixture. Remove the wings from the oven, brush with the remaining butter mixture, and transfer to a platter. Serve with blue-cheese or ranch dressing.