Beer Brined Buffalo Wings

Beer Brined Buffalo Wings

Photo by Denise R.

  • Prep Time


  • Total Time


  • Servings



  • 1

    tbsp packed brown sugar

  • 1

    tbsp coarse salt

  • 1

    can beer

  • 2

    lbs wings

  • tsp onion powder

  • tsp garlic powder

  • tsp paprika

  • ¼

    c butter

  • ¼

    c hot sauce

  • crumbled blue cheese (optional)


In large bowl, beat brown sugar, salt and beer with whisk. Add chicken wings; toss gently to coat. Refrigerate 30 minutes to brine. In large resealable food-storage plastic bag, mix onion powder, garlic powder and paprika. Drain chicken; pat dry with paper towels. Discard brine. Add chicken to bag; toss until evenly coated. Lay out the wings on a cooling rack set on a cookie sheet lined with paper towels and place in the refrigerator to dry, about 1 hour. Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm with crumbled blue cheese on top.


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