Red Robin Chicken Wings Recipe
Looking for easy Super Bowl Recipes?! If you like spice, then your going to want to try out this Buffalo Chicken Wings Recipe.
When I was pregnant with my first baby I had an uncontrollable craving for Cajun Clucks and Fries at Red Robin. I ate a lot of them, which is probably why I gained a good 40+ lbs! One night I had such a craving I thought I would call and see if I could just buy a big bottle of just the cajun sauce. The sweet guy on the phone said that they don’t sell it, but he would tell me what’s in it. I think I would have felt a little better to not know there was a whole stick of butter inside, but we can live a little every now and then.
How to make Buffalo Chicken Wings – the Red Robin Cajun Sauce
1 cup Franks Red Hot Sauce (or more if you desire)
1 Stick Butter
1 T Worcestershire Sauce
2 cloves garlic, minced
2lb Chicken Wings, separated at the joints, wing tips reserved for another use
Salt & Pepper
Preheat oven to 425 degrees
Place chicken wings on baking sheet and season with light salt and pepper. Bake until browned, about 35 minutes.
While the wings are baking, in sauce pan, combine sauce ingredients set over medium-high heat. Stir until butter is melted and lower heat to a simmer.
Remove the wings from the oven and reduce the oven temperature to 350 degrees F.
Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half. Tossing to coat. Place a wire cooling rack* inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.
Toss again in the remaining sauce. Place on serving platter and serve with Ken’s Blue Cheese Dressing and celery sticks!