Hot + Spicy Nine Mile Buffalo Chicken Wings

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Hot + Spicy Nine Mile Buffalo Chicken Wings

These Hot + Spicy 'Nine Mile' Buffalo Chicken Wings definitely live up to their name---HOT + SPICY! Drenched in hot buffalo sauce with a hint of BBQ sauce and maple syrup to balance the heat, these wings remain a spicy staple inspired by Bob Marley and the Jamaican culture with bold uses of red pepper flakes + scotch bonnet peppers.

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer, Main Course

Keyword: appetizer, baked, chicken, classic, dinner, food, homemade, recipe, savory, spicy

Calories: 1547kcal

Author: Shanika

Ingredients

2 lbs chicken wings, cut + seasoned overnight (See Notes!)
1 23 oz buffalo wing sauce (I use Frank's Red Hot)
2 Tbsps unsalted butter (I use Land O'Lakes)
pinch of sea salt
¼ cup BBQ sauce, store-bought or homemade (See Notes!)
2-3 Tbsps organic maple syrup
1-2 Tbsps red pepper flakes
1 small scotch bonnet pepper, diced
2 whole scotch bonnet peppers
1 teaspoon dried parsley, garnish

US Customary - Metric

Instructions

To begin, simply remove your chicken wings from the refrigerator so that they can "rest" at room temperature for about 30 minutes or so. In the meantime, preheat your oven to 425 degrees Fahrenheit.
Prepare a baking sheet lined with parchment paper and place individual chicken wings side by side, ensuring that they aren't touching each other. Bake the wings for about 45 minutes, flipping them over to their opposite sides at the halfway point.
Meanwhile, make your sauce by adding 2 Tbsps of butter to a skillet on medium high heat and stirring it a bit until it melts. Next, add the buffalo sauce, maple syrup, BBQ sauce, red pepper flakes, diced scotch bonnet pepper, and pinch of salt. Let it simmer for about 5 minutes until it becomes bubbly.
Once wings are done and well crisp and brown, remove from oven and baking sheet, adding them to your sauce in your saucepan. Increase the heat a bit and let the sauce continue to bubble and thicken and add both whole scotch bonnet peppers for a real kick of heat. To create a bit more stickiness, add an additional tablespoon of maple syrup.
When sauce is completely sticky, remove from heat and garnish with dried parsley and red pepper flakes.
Bon Appetit!

Notes

TO SEASON WINGS OVERNIGHT:

1 teaspoon sea salt
1 teaspoon black pepper
2 Tbsps smoked paprika
1 tablespoon dried parsley
pinch of cayenne pepper
1 tablespoon dried thyme

**Add everything to a bowl with your wings and massage until fully coated. Place everything in a zip loc bag and store in the refrigerator overnight.**

BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce.

HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, ¾ cups water, ¼ cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, ⅓ cup agave syrup, 2 Tbsps pure maple syrup, 1 teaspoon sea salt, 1 teaspoon onion powder, 1 tablespoon red pepper flakes, and 1 teaspoon smoked paprika. **Whip together: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.**

STORAGE: Place any leftover ribs in a tightly sealed container in the refrigerator for up to 3-4 days.

Nutrition