Wings, Two Ways

Wings, Two Ways
Servings: 70 Prep 10 mins Cook 425°F 1 hr Broil 16 mins per batch


  • 1 5 pound package frozen wingettes (such as Tyson) or 5 pounds chicken wings, each cut into 2 pieces (70 pieces total)
Buffalo Sauce:
  • 3/4 cup hot pepper sauce (such as Franks Red Hot)
  • 4 tablespoons unsalted butter, melted
Maple BBQ Sauce:
  • 1 cup ketchup
  • 1/2 cup maple syrup
  • 6 tablespoons cider vinegar
For serving, optional:
  • 3 scallions
  • 4 ribs celery, cut in 4-inch sticks
  • Thick blue cheese dressing

Make It

1. Heat oven to 425 degrees F. Place wing pieces in large deep roasting panno need to thaw. Bake at 425 degrees F for 1 hour, stirring frequently, until cooked through and meat begins to pull away from the ends. Remove pan to a wire rack. Using tongs, divide wing pieces between two 15 x 10-inch jelly-roll pans, shaking excess fat back into roasting pan.

2. Heat oven to broil. Stir together ingredients for each sauce. Brush enough Buffalo Sauce onto wing pieces in one pan to coat. Broil about 7 minutes or until crispy. Remove, turn wing pieces over, brush with more sauce. Broil another 7 minutes. Remove and let cool briefly on wire rack. Repeat with Maple BBQ Sauce on wings in second pan, broiling each side for 8 minutes. Remove and let cool briefly. Reserve any leftover Maple BBQ Sauce. Serve immediately or cover when completely cool and refrigerate for up to 1 day.

3. To serve, uncover and reheat if necessary at 350 degrees F, turning occasionally until hot, about 20 minutes. Place on platter with scallions and celery. Serve with blue cheese dressing and reserved Maple BBQ Sauce (boiled for 3 minutes).