Make Buffalo sauce more delicious than ever with olive oil, lemon juice, and garlic. These Fancier Buffalo wings are sure to please.
Making Buffalo Wing Sauce
When we tackled the difference between hot sauce and wing sauce, we also told you how to make your own wing sauce at home. When we were taste-testing the wing sauce we thought about switching it up a bit to make it more interesting. We came up with a few different ideas that we tried. This was our favorite for a new homemade Buffalo sauce recipe.
You go in with the usual hot sauce and minced garlic. Then instead of Buffalo sauce’s standard melted butter, you use a combination of olive oil and lemon juice. Shazzam! Flavor sensation! The sauce tastes like Buffalo sauce but just a bit different. More refined. It’s seriously good.
Have extra wing sauce? Store it in an airtight container in the fridge for 3-4 days. Then use it for something else like Buffalo Chicken Pasta. Yum!
Cooking The Chicken Wings
You’ll want to start with par-cooked wings. You can read more about that in this crispy wing recipe, but basically you’ll want to cook them at a low temperature (I suggest 250°F) for about 30 minutes to start to render the fat.
The, heat the oven to 425°F. Put a rack on a large cookie sheet. Arrange par-cooked wings on the rack in a single layer (if you only just par-cooked them, they’ll already be on the rack. Leave them there). Bake them until very brown and crispy, 40-50 minutes.
Once they are done, you can toss them in the fancy Buffalo sauce you just made. Use tongs, they are hot!
Don’t Forget Dipping Sauce!
For a dip, we chopped up some fresh basil and added it to homemade ranch dressing. You can use store-bought ranch dressing, or mix together 1 cup of sour cream with 1 tablespoon of store-bought ranch seasoning powder, or use a few seasonings from your pantry to make your own ranch seasoning to stir into the sour cream.
Oh, and one little tip before I go. After you’ve tossed the wings in sauce and transferred them to a plate, dip into the remaining sauce with a spoon and get some of that minced garlic. Dot it over the wings so that you get as much garlic on there as possible. You just have to, right?Print
- 25 par-cooked wings (learn how to par-cook them here)
- ¼ cup hot sauce
- ¼ cup olive oil
- 2 Tbsp. lemon juice
- 2 cloves garlic, minced
- Preheat oven to 425°F. Put a rack on a large cookie sheet. Arrange par-cooked wings on the rack in a single layer (if you only just par-cooked them, they’ll already be on the rack. Leave them there). Bake them until very brown and crispy, 40-50 minutes.
- Meanwhile, in large bowl, combine hot sauce, olive oil, lemon juice and garlic.
- When wings are done, add them to the bowl of sauce and use tongs to toss them. Use tongs to transfer wings to a plate.
- Dot wings with any garlic remaining in the fancy Buffalo sauce and serve with a Ranch dipping sauce.
This post originally appeared in January 2016 and was revised and republished in July 2022.