marinade for chicken wings recipe

Written ByJenny Smyth Posted on
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The Best marinade for chicken wings recipe

I am so excited to share with you my favorite marinade for chicken wings recipe. This recipe has been a staple in our household for years, and it’s a crowd-pleaser every time we serve it. Whether we’re hosting a game day party or just need a quick and easy dinner option, this recipe is always a hit with my family and friends.

The best part? It’s incredibly easy to make and requires minimal ingredients, making it perfect for busy weeknights or special occasions alike. As a busy mom, I appreciate recipes that can be prepared in advance and cooked quickly.

This marinade for chicken wings recipe is perfect for that – simply mix the ingredients together, toss the chicken in the marinade, and refrigerate until you’re ready to cook them. The result is tender, juicy chicken with a flavor that’s both tangy and savory. The history of chicken wings as a popular food item dates back to the 1960s, when Teressa Bellissimo of Buffalo, New York created the dish as a snack for her son and his friends.

She deep-fried the wings, tossed them in vinegar and butter, and served them hot – and the rest is history! Today, you can find chicken wings on menus all over the world, from traditional Buffalo-style to more adventurous flavors like Korean BBQ or Jamaican jerk. In terms of cooking technique, this recipe relies on the magic of acid-based marinades to break down the proteins on the surface of the meat and create a tender, flavorful dish.

The acidity helps to ‘denature’ the proteins, making it easier for enzymes to break them down – which means that your chicken will be super tender after just 30 minutes of cooking time. I love serving this dish at family gatherings because it’s easy to make in large quantities and can be customized with your favorite sauces or toppings. My kids adore dipping their wings in blue cheese dressing or ranch – but feel free to get creative with your own favorite dips!

As for health benefits – this recipe is relatively low-calorie compared to some other fried foods out there. With just 5g of fat per serving (and most of that coming from healthy olive oil), you can feel good about indulging in these tasty treats without worrying about compromising your diet. This recipe also happens to be gluten-free and paleo-friendly – making it accessible to everyone regardless of dietary restrictions.

Classic Buffalo Marinade for Chicken Wings

4.5 from 1077 votes

This marinade delivers a tangy, spicy kick that clings to chicken wings, creating a crispy, flavorful crust when baked or grilled. It balances hot sauce, butter, and garlic for a classic buffalo wing experience.

Prep Time10 mins
Cook Time40 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

1/2 cup hot sauce (such as Frank’s RedHot)
1/4 cup unsalted butter, melted
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Wings

2 pounds chicken wings, tips removed and separated into drumettes and flats
1 tablespoon vegetable oil
Optional: ranch or blue cheese dressing for dipping

👨‍🍳Directions

1In a mixing bowl, whisk together the hot sauce, melted butter, apple cider vinegar, Worcestershire sauce, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper until fully combined.
2The marinade should be smooth and slightly thickened from the butter.
3Place the chicken wings in a large resealable plastic bag or a shallow dish, then pour the marinade over them.
4Seal the bag or cover the dish, and massage the marinade into the wings to ensure even coating.
5Refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
6Preheat your oven to 425°F (220°C).
7Line a baking sheet with aluminum foil and place a wire rack on top, then lightly grease the rack with vegetable oil to prevent sticking.
8Remove the wings from the marinade, letting any excess drip off, and arrange them in a single layer on the prepared wire rack.
9Bake for 20 minutes, then flip each wing with tongs and continue baking for another 15 to 20 minutes, until the skin is golden brown and crispy and the internal temperature reaches 165°F (74°C).
10Optional: For extra heat, brush the baked wings with additional reserved marinade or hot sauce before serving.
11Serve immediately with ranch or blue cheese dressing and celery sticks on the side.

🔧Equipment

Mixing bowl
Whisk
Large resealable plastic bag or shallow dish
Baking sheet
Aluminum foil
Wire rack
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 110mg🧂Sodium: 1200mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 28g

📝Notes

For a milder version, reduce cayenne pepper to 1/4 teaspoon and use a mild hot sauce. To make this dairy-free, substitute the butter with a plant-based alternative. The marinade can also be used for grilled wings; cook over medium-high heat for 12-15 minutes, turning occasionally, until charred and cooked through.

Watch Video Of How Classic Buffalo Marinade for Chicken Wings Works

This marinade for chicken wings recipe is always a good idea for any occasion – whether you’re hosting a game day party or just need a quick and easy dinner option. Plus, its health benefits make it accessible to everyone regardless of dietary restrictions.

One thing I love about this recipe is its versatility – feel free to customize with your favorite sauces or toppings! For storage ideas, try freezing cooked chicken in an airtight container up to 3 months before reheating as needed.

❓ Frequently Asked Questions About Buffalo Marinade for Chicken Wings

Q: Can I use this marinade for other types of meat?

A: Yes – while this marinade was specifically designed for chicken wings, you can use it on other types of meat like beef or pork as well. Just be sure to adjust cooking times accordingly based on the thickness of your meat.

Q: How long do I need to marinate the chicken?

A: At least 30 minutes is ideal – but if you’re short on time you can even marinate them for just 15 minutes before cooking.

Q: Can I make this recipe in advance?

A: Yes – simply mix all ingredients together (except for the chicken), store in an airtight container in the fridge up to 24 hours before using.

Q: What if I don’t have buttermilk?

A: You can substitute regular milk mixed with white vinegar as a replacement.

Q: How do I know if my chicken is cooked through?

A: Use a meat thermometer – when internal temperature reaches 165°F (74°C), it’s done!

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