Servings: 8 / Ready in: 1 hr
Ingredients
Mexican Buffalo sauce:
- 1 tablespoon unsalted butter, melted
- 1/2 cup Mölli Mexico City Cooking Sauce
- 1/4 teaspoon kosher salt
Wings:
- 2.5 pounds chicken wings, tips removed, drumettes and flats separated
- 1 tablespoons vegetable oil
- 1/2 tablespoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
For buffalo sauce:
- Mix first Mexico City sauce with butter and salt in a medium bowl; keep warm. DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
For wings:
- Preheat oven to 400°F. Set a wire rack inside a large rimmed baking sheet. Place oil, salt, black pepper and wings in a large bowl; toss to coat. Place wings over rack in a single layer. Bake wings until cooked through and skin is crispy, 45–50 minutes.
- Toss wings in Mexican Buffalo sauce. Serve immediately.