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Texas Roadhouse Buffalo Wings [Boneless BWW Recipe]

Texas Roadhouse Buffalo Wings are known for their crispy texture and balanced flavor. They likely use whole chicken wings separated into drumettes and wingettes, with the tips discarded. The wings are seasoned with a blend of paprika, garlic powder, onion powder, and spices for a savory base.

After baking until golden brown and cooked through, the wings are then coated in a Buffalo sauce. This sauce is likely tomato-based, containing hot sauce for a kick, along with butter for richness, vinegar for tang, and a touch of sweetness. The wings aren’t drowned in sauce, but rather kissed with enough to deliver the signature Buffalo flavor profile. Texas Roadhouse are typically served with celery sticks for dipping and cooling the palate in between bites, along with a creamy blue cheese or ranch dressing for added flavor and contrasting texture.

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Texas Roadhouse Buffalo Wings

Texas Roadhouse Buffalo Wings Recipe

here’s a recipe for Buffalo Wings inspired by their flavor profile:

Ingredients:

  • For the Wings:
    • 2 pounds chicken wings (separated into wingettes and drumettes, tips discarded)
    • 1 tablespoon olive oil
    • 1 teaspoon paprika
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon dried thyme
    • ¼ teaspoon cayenne pepper (adjust for your spice preference)
    • Salt and freshly ground black pepper, to taste
  • For the Buffalo Sauce:
    • ½ cup hot sauce (such as Frank’s RedHot)
    • ¼ cup unsalted butter, melted
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon white vinegar
    • 1 tablespoon brown sugar
    • 1 clove garlic, minced (optional)
    • Pinch of cayenne pepper (optional, for extra heat)
  • For Serving:
    • Celery sticks and blue cheese dressing (ranch dressing is also common)

Instructions:

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Pat Dry the Wings: Wash and pat the chicken wings dry with paper towels. This helps ensure crispy skin.
  3. Season the Wings: In a large bowl, toss the chicken wings with olive oil, paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper.
  4. Bake the Wings: Arrange the wings on a baking sheet in a single layer, making sure they are not touching. Bake for 30-35 minutes, or until the skin is golden brown and the chicken is cooked through (165°F internal temperature).
  5. While Wings Bake: In a saucepan over medium heat, whisk together the hot sauce, melted butter, Worcestershire sauce, white vinegar, brown sugar, minced garlic (if using), and additional cayenne pepper (if using). Bring the sauce to a simmer and cook for 2-3 minutes, until slightly thickened.
  6. Sauce the Wings: Once the wings are cooked, remove them from the oven and transfer them to a large bowl. Toss the wings with the Buffalo sauce until they are well coated.
  7. Optional Crisp (If desired for extra crisp): You can transfer the sauced wings back to the baking sheet and broil them for 1-2 minutes, just to crisp up the outside without overcooking the chicken.
  8. Serve: Serve the Buffalo wings immediately with celery sticks and blue cheese dressing or ranch dressing for dipping.

Tips:

  • You can adjust the amount of cayenne pepper in the seasoning and sauce to your desired level of spiciness.
  • For a thicker sauce, you can simmer it for a few extra minutes or whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) before adding it to the wings.
  • Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through.

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