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I’m a fresh wing kinda guy. Usually. Sometimes I don’t have time to prepare wings from scratch. Or worse, I can’t find fresh wings in my grocery store. Or I just want to try something new. I was in Aldi the other day, picking up fresh wings (they have great fresh wings). I decided to check out the freezer cases before I headed to the checkout. And there they were. Kirkwood Buffalo style chicken wings. They looked good. I bought them. And I made them. And you know what? They were good!
Actual Wings. No Weird Stuff.
I’ve purchased some weird looking frozen wings. They were pre-battered, like these. But they didn’t look like wings. Kirkwood Buffalo style chicken wings are pre-battered. And they look like wings. Because they are actual wings. They’re sauced just right, in a sauce with good Buffalo flavor and a hint of heat. They’re meaty. I liked them. A lot.
Seven Servings. LOL.
The 22 ounce bag of wings I bought said it was 7 servings. Maybe somewhere in an alternate universe of really tiny people. Not me. I’d call them 4 servings at most. If you’re having a big party and need a bunch of wings, these are going to go over great. Just make sure you buy more than you think you’ll need. They’re good and people will want more. You bet I did.
I baked my wings on a silicone mat. I tried what the instructions on the bag stated and sprayed a baking pan with non-stick spray, but found that the wings still stuck. The silicone mat was much better.
I like to use these little dipping cups for my wing dipping sauce. These Buffalo wings are great with a little blue cheese or ranch dressing!
Also try some Perdue roasted crispy air fryer wings.
Kirkwood Buffalo Style Chicken Wings
Equipment
- Silicone baking mat not required, but recommended!
- non-stick spray if you don't have a silicone baking mat
Ingredients
- 22 ounces Kirkwood Buffalo Style chicken wings frozen
- Ranch dressing or your favorite, for dipping
Instructions
- Preheat oven to 400 F.
- If you have a silicone baking mat, line a baking sheet with the mat and add the wings. If you do not have a silicone baking mat, liberally spray a baking sheet with non-stick spray and add the wings. I prefer to start with the bone-side of the wings down (for flats). For the drums it doesn't matter.
- Bake for 15 minutes. Gently turn the wings. I use a fork or rubber spatula for this. I've found that tongs will tend to tear the coating/skin if the wings stick any.
- Bake another 10-15 minutes or until turning lightly golden in color and the wings internal temperature is 165 F.
- Let the wings rest for 5 minutes before serving. They will still be piping hot so be careful!
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
