Baked Truffle Buffalo Wings
Baked Truffle Buffalo wings are leveled up by Truffled Hot Sauce and a touch of soy sauce - perfect for football season, New Year's Eve, or just entertaining with friends.
2 lbs chicken wings, separated into drumettes (mini-drumsticks) and flats
½ cup all-purpose flour
1.5 tablespoons kosher salt
2 teaspoons ground black pepper
2 tablespoons canola or vegetable oil
½ cup Sabatino Tartufi Truffled Hot Sauce
1 stick (4oz) unsalted butter
½ teaspoon soy sauce
Preheat oven to 425F.
Rinse the wings and pat dry with paper towels.
Toss in a large bowl with 1 tablespoon oil, salt, and black pepper. Turn to coat evenly.
Add flour to bowl and toss to coat wings evenly with a light coating of flour. This will help the wings develop the signature crisp exterior of fried wings without deep fat frying.
Lightly coat a large sheet tray or baking pan with remaining tablespoon of oil, arrange wings in a single layer and roast for about 25 minutes on one side until golden brown and wings release from tray.
Meanwhile, make sauce by combining Truffle Hot Sauce, butter, and soy sauce in a small saucepan over low heat. Stir or whisk to combine until butter is melted and sauce is smooth. Remove from heat and allow to cool slightly.
Remove wings from oven, flip each one and return to oven to roast for another 10 minutes or until wings are evenly browned on second side.
Once wings are complete, allow to cool for 2-3 minutes before adding to a large bowl. Slowly drizzle sauce over wings and toss to coat evenly. Serve immediately.
Optional: Serve with blue cheese dressing or our signature Spicy Truffle Mayo on the side.