Super Spicy and Normal Spicy Buffalo Hot Wings
- Total Time: 3 hours 25 mins
- Yield: 4 servings 1x
Description
These wings are marinated in pickle brine for a unique flavor profile, and two levels of hot sauce let you pick your heat intensity.
Ingredients
Wing Base
- 2 1/2 - 3 lb (1.1-1.35 kg) chicken wings
- Brine from 80 oz package of Clausen's Pickles
Super Hot Wings Sauce
- 4 tbsp melted bacon drippings, lard, or vegetable oil
- 2 tbsp cayenne
- 2 tsp granulated garlic
- 2 tsp salt
Regular Hot Wings Sauce
- 1/3rd cup (80 ml) melted Ghee or clarified butter or vegetable oil
- 1/3rd cup (80 ml) favorite Hot Sauce
Instructions
Wing Base
- Add chicken wings to a closable plastic freezer bag. Pour brine into freezer bag, careful not to overfill. Close bag and marinate in refrigerator for 2-3 hours.
Super Hot Sauce
- Combine well melted or liquid fat and spices, divide into two portions, three quarters and one quarter (reserved).
Regular Hot Sauce
- Combine well melted butter or ghee and hot sauce, divide into two portions, three quarters and one quarter (reserved).
Cook
- Preheat Oven to 370 degrees Fahrenheit.
- In a small bowl, place three quarters of the liquid and half of the chicken wings. Toss wings with sauce. Alternatively, you could brush the sauce directly on the wings.
- Place a grate on a half sheet pan to elevate the wings. Place wings on grate.
- Bake wings for 25-30 minutes until completely cooked through, turning once during the cook time. At the end of the cooking, lightly brush the remaining sauce on the wings.
- Serve with blue cheese dressing and any other accompaniments.
- Prep Time: 3 hours
- Cook Time: 25 mins
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 4-5 wings
- Calories: 420
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Frequently Asked Questions
Why does this recipe brine the wings in pickle juice?
The wing base calls for marinating 2.5–3 lb (1.1–1.35 kg) chicken wings in brine from an 80 oz package of Clausen’s Pickles for 2–3 hours. The pickle brine is acidic and salty, which tenderizes the meat and seasons it all the way through — it also contributes a subtle tang that amplifies the heat sauces applied later.
What is the difference between the Super Hot Sauce and the Regular Hot Sauce in this recipe?
The Super Hot Sauce uses melted bacon drippings (or lard/vegetable oil) with 2 tbsp cayenne, 2 tsp granulated garlic, and additional spices — a dry-spice fat base without hot sauce. The Regular Hot Sauce uses melted butter or ghee combined with bottled hot sauce. Both are divided into a three-quarter cooking portion and a one-quarter reserved finishing portion, applied in two coats during the bake.
Why is each sauce split into a three-quarter and one-quarter portion?
The three-quarter portion coats the wings before they go into the 370°F oven for the main bake. The reserved one-quarter is the finishing sauce applied after cooking — this two-coat approach builds layered flavor and gives the wings a glossy, freshly sauced appearance when served. 
