Updated September 18, 2017
cup Gold Medal™ whole wheat flour
cup Gold Medal™ Better for Bread™ bread flour
teaspoons baking powder
cups beer (the lighter in color, the better)
teaspoon cayenne pepper
tablespoons buffalo wing sauce or hot sauce
teaspoon freshly ground black pepper
Preheat oven to 400°F. Combine and stir all ingredients in a large bowl with a spatula.
Pour into a lightly greased 8-by-4-inch loaf pan and bake until a toothpick inserted in the center comes out clean, about 30 to 40 minutes.
Allow to cool 10 minutes in pan, then completely out of the pan on a cooling rack before slicing or serving.
Serve with ranch dip or blue cheese dip, if desired.
More About This Recipe
- I will be the first to admit I'm an enigma when it comes to recipes.For some, I love nothing better than to use shortcuts or prepackaged items, especially if they taste just as or nearly as good as homemade. But there are some instances where I just can’t bring myself to buy premade ingredients.Quick bread is often one of those instances.I live near the Amana Colonies, a.k.a., the land of delicious German food, cured meats, fruit wines and prepackaged quick bread mixes. One weekend, my family and I headed off to the land of schnitzel and overpriced antiques and it was there I happened upon this wonder that is Buffalo Wing Beer Bread – or the prepackaged mix, that is.It was a tough call, but seeing as I’m not wont to make bread from mixes or in bread machines as much as possible (see above, “enigma”), I decided to take only the idea home with me and develop the recipe myself. And boy oh boy, I’m glad I did.You’ll have to use your imagination a bit with this recipe. It doesn’t taste exactly, 100 percent just like buffalo wings, but the idea certainly is there. It tastes more like a meal of buffalo wings and beer mixed together more than anything, which I know sounds a little gross, but if you think about it long enough it actually sounds amazing.And with a little bit of creamy ranch dip on the side, well, who even needs actual buffalo wings, amirite?! OK, maybe that’s going a bit too far, but the point is—this stuff is good.
Beer-Soaked Buffalo Wings
Score big with your gang by baking up these Beer-Soaked Buffalo Wings. We include the beer in the marinade and in the Buffalo sauce, so that every bite is full of flavor. They're going to love chowing down on these chicken wings!
What You'll Need
- 2 (12-ounce) cans beer
- 1 (4-pound) package frozen chicken wings, thawed
- 1 teaspoon salt
- 1 / 2 teaspoon black pepper
- 1 / 2 teaspoon garlic powder
- 3 / 4 cup cayenne pepper sauce (see Note)
- 1 / 4 cup (1/2 stick) butter, melted
What to Do
- Set aside 1/3 cup beer. Pour remaining beer into a large shallow dish. Add chicken wings, cover, and marinate at least 4 hours in refrigerator drain wings.
- Preheat oven to 425 degrees F. Line two large rimmed baking sheets with aluminum foil coat foil with cooking spray.
- Season wings with salt, pepper and garlic, and place on baking sheets.
- Bake 30 minutes. Turn wings over and cook 25 to 30 more minutes, or until crispy and no pink remains.
- In a large bowl, combine cayenne pepper sauce, butter, and reserved 1/3 cup beer mix well. Add chicken wings and toss until evenly coated. Serve immediately.
- Be sure to use cayenne pepper sauce instead of regular hot pepper sauce because that would make these REALLY spicy!
- Wings are one of everyone's all-time game-watching favorites, so here's a collection of other delicious options you can try!
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Ratings & Comments
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If you don't like the buffalo spice sauce, could you use a barbecue sauce the same way as the buffalo sauce?
Hi there! While the Test Kitchen has not made this recipe using barbecue sauce, we believe that it's okay to use instead of the cayenne pepper sauce. We also recommend that if you're going to use barbecue sauce, that you do not add the butter and extra beer. :) Enjoy!
I have eaten a few things made with beer and it gave it a distinctive flavor that I liked, but I don't drink beer,so I don't know what kind would be best for these buffalo wings. I think the beer you use could make it or break it, and to just say add beer makes the outcome kind of risky for me. Can someone suggest what beer to use?
Howard used Budweiser, so that would be a good choice. I would NOT use any "light" beer. Great for Super Bowl!!
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Buffalo Chicken Casserole
Buffalo wing flavor in a baked casserole without the mess? No, you're not dreaming. This is a great way to serve up your favorite appetizer for dinner and it's versatile, too. Sub out riced cauliflower for the tater tots to make it Paleo, swap the white potatoes for sweet potatoes, or sneak in some chopped spinach, too. It even works as a dip if you need a last-minute party appetizer.
- ½ cup all-purpose flour
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 10 chicken wings
- oil for deep frying
- ¼ cup butter
- ¼ cup hot sauce
- 1 dash ground black pepper
- 1 dash garlic powder
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Beer Can Chicken
Mitch Mandel and Thomas MacDonald
Don't have a roasting rack? No problem—just sit your chicken on a can of beer and cook it in the oven or on the grill. The beer steam will flavor the chicken from the inside out. As the chicken cooks, the beer steams and keeps the bird juicy and flavorful. Plus, it's easy to clean up.
Get our recipe for Beer Can Chicken.
- ¾ cup all-purpose flour
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 20 chicken wings
- ½ cup melted butter
- ½ cup hot pepper sauce (such as Frank's RedHot®)
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
3-5 pounds chicken wings, trimmed
Chicken Wing Beer Brine, recipe below
¼ cup olive oil
Head Country Championship Seasoning, Sweet & Spicy
Head Country Bar-B-Q, The Original
Salt and fresh ground peppercorn, to taste
Lime wedges, sliced, to garnish
Parsley leaves, chopped, to garnish
Blue cheese, crumbled, to garnish
Chicken Wing Beer Brine:
8 cups cool water
2 bottles or cans of cheap beer
1 cup brown sugar
1 cup kosher salt
¼ cup white vinegar
I only had Sam Adams Light in the house, which was apparently not a good choice for this recipe. I mixed it and let it rise for 40 minutes. There is no baking time on the recipe so I baked it for 40 minutes and checked it. The crust seemed fine but the center was not done. I kept checking it every ten minutes thereafter but still the center never seemed fully done even though the crust eventually burnt. Maybe a more experienced baker could figure that one out. It tasted bland anyway. I would definitely use a different beer and the add-ins suggested by the other reviewers.
I combine this with another recipe here. Clean out the cupboards modification. I used what I had left Italian seasoning and parmesan cheese. Instead of beer, I used the yeast (1 tbsp) that I recovered from the last batch of beer (scottish ale) I made and added about 6 oz water. Let rise for 1 hr. spread thin to make focacia bread.
Though I am a country boy and I make mine in a cast iron skillet, not baked in the oven, the recipe is the same, and the results are very tasty. Try with chili once and you'll make it every time.
While I'm a decent cook, baking is very much not my thing. We are a 'beer-snob' family, though, and this recipe seemed like a great way to burn up the random odd bottles we accumulate over time. I did try it w/ a hefeweizen, and even with my awkward baking style it turned out yummy! It was especially tasty when served as a slab under spicy, smoky slowcooker BBQ chicken, drenched in sauce. =)
It was very easy and seemed like a fool-proof process. I think with Hefeweizen beer, the bread would rise more, but even with a regular beer, it came out as good or better than most bread-machine mixes I've made -- which is saying a lot for just mixing Bisquick and beer!
Very Very Yummy & Simple from start to finish..I tryed adding half a onion and two cloves of garlic sauted and about one cup of shredded cheese to my loaf..Yum Yum Yum
Super Crispy BAKED Buffalo Wings!
The great thing about the internet is that there are loads of options for any recipe your heart desires.
The bad thing about the internet is sifting through all those Google search results to find a recipe that actually works as promised and is exactly what you are after.
So here is what I promise you: If you love perfectly seasoned crispy buffalo wings, tossed in a classic spicy, buttery Buffalo Sauce with a tinge of sweetness, and you prefer to avoid the mess and calories of deep frying, this is The One.
These aren’t just “quite crispy but still not like they’ve been deep fried”. These wings are seriously crispy. Read hundreds of testimonials from people who have tried it!
You can’t see how crispy the skin is when I’ve smothered them in that glorious Buffalo Sauce so here’s a photo of them plain, straight out of the oven. And if you have 90 seconds, watch the recipe video below the recipe so you can hear how crispy they are!
The recipe is ridiculously simple, and it’s a genius discovery by the amazing folk over at Cook’s Illustrated who used science to figure out how to make truly crispy wings in the oven.
Buffalo Chicken Tortilla Pinwheels Recipe
Love buffalo wings? If you do, you’ll love these! This Buffalo Chicken Tortilla Pinwheels recipe makes a delicious party food with all the flavors of buffalo wings + blue cheese, but without the mess.
Buffalo Chicken Wings have been a sports party favorite for a long time and, eventually, someone came up with the genius idea of making a Buffalo Chicken Dip. The cool thing about the dip is that you get all the same flavors of Buffalo Wings, but you get to dip — or scoop — with crackers, chips, and celery sticks.
I’ve taken it all one step further: I took my usual Buffalo Chicken Dip recipe and rolled it up into bite-size tortilla pinwheels!
One of the great things about these Buffalo Chicken Tortilla Pinwheels is that there is more portion control than with the dip. I don’t know about you, but dips are one of those things that I have a hard time watching how much I eat. With these, you can decide to eat just a few and you’ll likely be eating much less than you would if you were scooping away at the buffet table.
The buffalo chicken mixture is much like the Buffalo Chicken Dip I make — with a few small changes. The biggest change is that I leave out blue cheese dressing. But, have no fear blue cheese lovers — there’s still crumbles added because I couldn’t do away with it all. Everything is mixed up in one bowl, which is always nice when it comes time to wash the dishes.
The Buffalo Chicken Tortilla Pinwheels recipe filling is spread on large, soft flour tortillas and then rolled up.
The rolled tortillas are covered and refrigerated to firm them up a bit.
After refrigerating, the rolled tortillas are cut in half and then each half is cut into slices. My tortillas were about 10 1/2″ in diameter, so I ended up with about 30 pinwheels (6 pinwheels per 5 tortillas). You can use other size tortillas, so the amount you end up with may be more or less depending on the size.
I like to serve tortilla pinwheels with them on their side, with a toothpick stuck in the top of them. No matter how you display them, I’m sure that you’ll find that they are gone in no time.
The full recipe is listed below. If you like this recipe, we’d love for you to share it on Facebook or pin it on Pinterest. And if you love Buffalo Chicken flavors, be sure to check out our Buffalo Chicken Panini Sandwich recipe.