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Buffalo Wings

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Servings: Serves 8 (5 to 6 wings per serving)

Cook Time: 45 minutes

Prep Time: 20 minutes


6 lbs party chicken wings
1 tablespoon Taste of Inspirations Cabo chipotle chili rub
2 tablespoons Butter, unsalted
2 tablespoons vegetable oil
1/2 cup hot pepper sauce (Frank's Red Hot is the traditional choice)
6 each celery ribs, cut in half lengthwise and then into 3- to 4-inch sticks (optional)
1 cup Salad Dressing, blue cheese


1. Preheat oven to 350 degrees F. Place wings in a large bowl and sprinkle with rub. Toss to coat.
2. Line 2 rimmed baking sheets with foil and spray with vegetable cooking spray.Spread wings on the baking sheets in a single layer.
3. Bake wings for 30 minutes. Flip each wing over and bake another 30 minutes.Then flip each wing over again and bake another 15 minutes. Remove wings from the oven and let them stand for 5 minutes.
4. During the last baking period, prepare the sauce. In a small saucepan, meltthe butter with the oil. When it's melted, remove saucepan from heat and add thehot pepper sauce, stirring vigorously until emulsified.
5. Place cooked wings in a large bowl and pour sauce over them. Toss to coat. Servewarm or at room temperature, accompanied by celery sticks and blue cheese dressing, if desired.
Source: Hannaford fresh Magazine, July - August 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8 (5 to 6 wings per serving)
Base Nutrients
Calories 320 kcal (16%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 5 g (25%)
Cholesterol 120 mg (40%)
Sodium 620 mg (25%)
Total Carbohydrates 0 g (0%)
Dietary Fiber 0 g (0%)
Protein 40 g (66%)
Vitamin A 522 IU (10%)
Vitamin C 7 mg (11%)
Calcium 51 mg (1%)
Iron 7 mg (11%)

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