Make-Ahead Freezer Buffalo Chicken Wings

A little planning makes these wings a game-day breeze.

Serves: 12Hands-on: 30 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 12


  • 1 1⁄2 cups butter
  • 1 bottle (12 oz.) hot sauce
  • 2 Tbsp. white vinegar
  • 12 whole chicken wings
  • 1⁄2 cup bleu cheese dressing
  • 6 stalks celery, cut into sticks


  • In a small saucepan over medium heat, melt the butter. Remove from heat. Mix in hot sauce and vinegar. Remove from heat and let cool. When you buy your wings, they are large and need to be cut into smaller pieces by making two cuts. The first cut is made at the joint between the two meaty portions. After the first cut, the larger piece contains two sections, one being the tip of the wing. Make your second cut and discard the tip of the wing.
  • Place 1 inch of water in the bottom of a 6-quart saucepan. Put a steamer basket inside the pan and cover. Bring the water to a boil. Put wings in steamer basket and steam over medium heat for 10 minutes. Pat dry and cool. Put cooled wings in gallon-sized freezer bag and pour prepared sauce over wings. Seal the bag and freeze.
  • When ready to cook, place defrosted wings and sauce in a 9-by-13-inch baking dish. Bake at 425°F for 40 minutes until wings are fully cooked.
  • Serve with blue cheese dressing and celery.