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Monster Claw Buffalo Chicken Wings

These Monster Claw Buffalo Chicken Wings are crispy, saucy, and full of playful charm, perfect for Halloween, game day, or family movie nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the chicken wings
  • 3 lbs chicken wings, split into flats and drumettes, patted very dry
  • 1 tbsp baking powder not baking soda
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
For the buffalo sauce
  • 1/2 cup hot sauce (such as Frank’s RedHot)
  • 4 tbsp unsalted butter
  • 1 tbsp honey
  • 1/2 tsp garlic powder
For the 'claws'
  • 24 whole roasted almonds (blanched, for the claw tips)
For serving
  • 1/4 cup ranch or blue cheese dressing for serving
  • celery sticks for serving

Method
 

Preparation
  1. Preheat your oven to 250°F. Then pat the wings very dry with paper towels.
  2. In a large bowl, toss the wings with the baking powder, salt, garlic powder, and smoked paprika until they are evenly coated.
Baking
  1. Arrange the wings in a single layer on a wire rack set over a foil-lined baking sheet.
  2. Bake for 30 minutes at 250°F.
  3. Without removing the wings, raise the oven temperature to 425°F and bake for another 20 to 25 minutes, or until the wings are deeply golden and crispy.
Sauce Preparation
  1. In a small saucepan, combine hot sauce, butter, honey, and garlic powder over low heat for 3 to 4 minutes, whisking until the butter melts.
Final Touches
  1. Move the hot wings to a large bowl and pour the warm buffalo sauce over them, tossing to coat.
  2. While the sauce is still sticky, press one roasted almond onto the tip of each wing piece.
Serving
  1. Arrange the wings on a serving platter with ranch or blue cheese dressing and celery sticks on the side. Serve them right away.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze cooked wings for up to 2 months with notes on reheating.