In honor of Super Bowl 50, we’d like to direct your attention to a recipe from Wheatsville Co-op that is sure to score you some major points with party guests—Howard’s Yellowbird Buffalo Wings! Created by Wheatsville Co-op’s Meat Supervisor, Howard Miller, these easy-to-make, wings are perfectly tender and pack just the right amount of heat, making them the ultimate crowd pleaser.
Holding true to Wheatsville’s commitment to staying local—the wings feature Yellowbird Habanero Sauce, an Austin-based company specializing in all-natural, preservative free condiments. Yellowbird Sauce is available for purchase at both Wheatsville locations.
Yellowbird Buffalo Wings
1 lb. chicken wings, separated at joints, discard the tips
4 tablespoons unsalted butter
1/3 cup ranch dressing
Several squirts of Yellowbird Habanero Sauce
¾ cup flour
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
- Mix the butter, ranch dressing, and Yellowbird sauce. Coat the wings and let the wings marinade in the mixture for a couple hours in the fridge in a large storage bag
- Preheat oven to 425°F
- Coat wings with seasoned flour (flour, salt, black pepper, garlic powder and onion powder) and arrange a single layer of wings on a lightly greased baking sheet. Adorn each wing with a little melted butter
- Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside (about 35-45 minutes) turn the wings over halfway during cooking so they cook evenly