Mint New Buffalo is a fresh take on classic Buffalo chicken wings, where the spicy, buttery heat of the traditional sauce is balanced with cool, fragrant mint. The mint is not just a garnish—it’s blended into the sauce, adding a bright, herbaceous note that cuts through the richness of the butter and hot sauce. This dish delivers all the sticky, fiery satisfaction of Buffalo wings, but with a refreshing twist that makes it perfect for summer gatherings or any time you want something bold yet balanced.
Ingredients
- 2 lb (900 g) chicken wingettes and drumettes (or whole wings, split)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 cup (120 ml) Frank’s RedHot or other cayenne-based hot sauce
- 1/4 cup (60 g) unsalted butter, melted
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) Worcestershire sauce
- 1/2 tsp (1.5 g) garlic powder
- 1/4 tsp (0.5 g) cayenne pepper (optional, for extra heat)
- 1/2 cup (20 g) fresh mint leaves, tightly packed, plus extra for garnish
- 1 tbsp (15 ml) honey (optional, for a touch of sweetness)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Pat the chicken wings dry with paper towels—this helps them crisp up.
- In a large bowl, toss the wings with the vegetable oil, salt, and black pepper until evenly coated. Arrange the wings in a single layer on the wire rack, leaving space between each piece.
- Bake the wings for 40–45 minutes, flipping them halfway through, until they are golden brown and crispy. The internal temperature should reach 165°F (74°C), the USDA FSIS safe minimum for poultry. If you prefer extra crispy skin, you can broil them for the last 2–3 minutes, watching closely to prevent burning.
- While the wings cook, make the mint Buffalo sauce. In a blender or food processor, combine the hot sauce, melted butter, white vinegar, Worcestershire sauce, garlic powder, cayenne (if using), fresh mint leaves, and honey (if using). Blend until the mint is finely chopped and the sauce is smooth. Taste and adjust seasoning—add more hot sauce for heat or honey for sweetness.
- Transfer the cooked wings to a large bowl. Pour the mint Buffalo sauce over the hot wings and toss well to coat every piece evenly. The residual heat from the wings will warm the sauce and help it cling.
- Garnish with extra fresh mint leaves and serve immediately.
Tips
- Substitutions: No Frank’s? Use any cayenne-based hot sauce like Crystal or Texas Pete. For a milder version, reduce the hot sauce to 1/3 cup (80 ml) and add 2 tablespoons (30 ml) of ketchup. If you don’t have fresh mint, you can use 1 tablespoon (3 g) dried mint, but the fresh herb gives a much brighter flavor.
- Make it crispier: For extra crunchy skin, toss the raw wings in 1 teaspoon (5 g) of baking powder along with the salt and pepper. This helps draw out moisture and promotes browning. Do not use baking soda—it will leave a metallic taste.
- Don’t skip drying: Patting the wings dry before coating is crucial. Excess moisture steams the skin, preventing crispiness. If you have time, refrigerate the coated wings uncovered for 1 hour before baking to further dry the skin.
- Common mistake: Adding the sauce too early. If you toss the wings in the sauce and then keep them warm in the oven, the sauce can become soggy and the mint may darken. Toss just before serving.
Serving Suggestions
Serve these wings hot with classic celery and carrot sticks and a cooling blue cheese or ranch dressing for dipping. The mint in the sauce pairs beautifully with a crisp, cold beer or a sparkling lemonade. For a full meal, serve over a simple green salad with sliced cucumbers and red onion, or alongside crispy fries.
Variations
- Grilled Mint Buffalo Wings: Instead of baking, grill the wings over medium-high heat for 20–25 minutes, turning occasionally, until charred and cooked through (165°F / 74°C). Toss with the mint sauce after grilling.
- Mint Buffalo Cauliflower: For a vegetarian version, replace the chicken with 1 large head of cauliflower cut into florets. Toss with oil and seasonings, roast at 425°F (220°C) for 25–30 minutes until tender and browned, then coat with the mint sauce.
- Spicy Mint Buffalo Dip: Shred the cooked wings and mix with cream cheese, shredded cheddar, and the mint Buffalo sauce. Bake at 350°F (175°C) for 20 minutes until bubbly, and serve with tortilla chips.
Storage and Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through to 165°F (74°C). You can also reheat in an air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it will make the skin rubbery and the sauce watery. If you have leftover sauce, keep it in a sealed jar in the fridge for up to 1 week.
Frequently Asked Questions
Can I use chicken breast instead of wings? Yes, but adjust cooking time. Cut 2 large chicken breasts into 1-inch strips, coat with oil and seasonings, and bake at 400°F (200°C) for 20–25 minutes until the internal temperature reaches 165°F (74°C). Toss with the mint sauce and serve as tenders.
Is the mint overpowering? No, the mint is blended into the sauce, so it mellows out and complements the heat. If you’re unsure, start with 1/4 cup (10 g) of mint and add more to taste.
Can I make the sauce ahead of time? Yes, you can blend the sauce up to 2 days in advance and store it in the refrigerator. Let it come to room temperature or gently warm it before tossing with the wings.
What if I don’t have a blender? You can finely chop the mint by hand and whisk it into the sauce. The texture will be slightly chunkier, but the flavor will still be great.
Can I use frozen wings? Yes, but thaw them completely in the refrigerator first, then pat dry thoroughly. Frozen wings will release more moisture and may not crisp as well.
Is this dish very spicy? It has a moderate heat level typical of Buffalo wings. The mint and honey (if used) help balance the heat. To make it milder, reduce the hot sauce and add a bit more butter or a splash of cream.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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