Rosemary Buffalo Wings Recipe
all-natural Buttonwood Farms chicken wings tossed in house-made rosemary buffalo sauce served with carrots & celery (Also available with BBQ or spicy BBQ Sauce)
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Ingredients
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Chicken Wings
Rosemary Buffalo Sauce
Vegetable Garnish
Method
Preparing the Chicken Wings
- 1
Season the Wings
In a large bowl, toss the chicken wings with salt, black pepper, and olive oil until evenly coated.
- 2
Bake the Wings
Preheat your oven to 400°F (200°C). Spread the seasoned wings on a baking sheet lined with parchment paper. Bake for 40-45 minutes, turning halfway through, until the wings are golden brown and crispy.
Making the Rosemary Buffalo Sauce
- 3
Melt the Butter
In a saucepan over medium heat, melt the unsalted butter until fully liquid.
- 4
Combine Ingredients
Add the hot sauce, chopped rosemary, garlic powder, onion powder, honey, and apple cider vinegar to the melted butter. Stir well to combine.
- 5
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 5 minutes, stirring occasionally, until the flavors meld together.
Tossing Wings and Serving
- 6
Toss the Wings
Once the wings are done baking, remove them from the oven and place them in a large bowl. Pour the rosemary buffalo sauce over the wings and toss until evenly coated.
- 7
Prepare the Garnish
While the wings cool slightly, prepare the carrot and celery sticks.
- 8
Serve
Serve the rosemary buffalo wings hot, accompanied by the carrot and celery sticks for dipping.
