Wing King's BBQ Buffalo Wings

"This is a recipe from Drew Cersa (the Wing King) who recently appeared on the Live with Regis and Kelly show, in a cooking segment that featured appetizer recipes for Super Bowl Sunday get-togethers. This recipe took top honors in a Bobby Flay ThrowDown! competition. It sounded so scrumptious and perfect for a Super Bowl gathering, and I thought others might be interested in preparing it for their Super Bowl festivities."
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by 2Bleu photo by 2Bleu
photo by mersaydees photo by mersaydees
Ready In:
50 Buffalo Wings




  • Chop up and sauté the shallot & garlic cloves with the butter.
  • Add the dark beer, chili sauce, and BBQ sauce, and stir for 1 minute.
  • Add the ancho chili peppers, brown sugar, honey, and cayenne pepper sauce, and stir for 2 minutes.
  • While you are creating the sauce, drop 50 chicken wings (the amount you drop in at one time will depend on the size of your fryer) in a deep fryer until fully cooked. (The wings can also be grilled or roasted instead of deep fried.).
  • Once wings are fully cooked, add the wings to a large mixing bowl. Add the sauce, and flip gently to be sure the wings are thoroughly coated with the sauce.
  • Serve with a side of blue cheese dressing.

Questions & Replies

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  1. Chef Shadows
    Found these tasty and warm, could have had more heat! Of the four wing recipes we made for Super Bowl these took 3rd place with my guests. Good recipe, thanks for posting
  2. mightyro_cooking4u
    These were hot and spicy. Very good, a must for Super Bowl. I made as written, except I let the wings simmer for about 20 minutes in the sauce. Made for 123 Hit Wonders. Will make again.
  3. 2Bleu
    Fire eaters rejoice! After simmering, I used my immulsion blender to get things just right. I let it simmer a bit to thicken up as well. I deep fried wingettes dredged in flour, then tossed them in a bowl of sauce. I'm a mild to medium gal, while Buddha loves it with lots and lots of heat. These wings have the heat, plus the flavor to go with it. It has the perfect balance of heat and sweet for those fire-eaters. I gave up after 4 of them, so I'm glad he was here to finish them off. I do fear the bathroom now, lol. Thanks for sharing this hot and flavorful wing recipe. :)
  4. TxGriffLover
    We had your wings for dinner tonight. I can see why they call Drew Cersa the "Wing King". That sauce can stand on it's own, it's soooo good! It was too hot to go outside and grill, so I baked them (as mersaydees did). I made my own chili sauce, used smoked garlic, KC Masterpiece BBQ sauce, and Frank's Hot Sauce. One thing I did differently, is after tossing the wings in a bowl with the sauce, I put them under the broiler for about 4-5 minutes, which crisped them up and that wonderful sauce was really 'glued' on. DH had 3 helpings! I only had 36 wing pieces, so ended up with extra sauce. Lucky me! Thanks, Vickie! Great recipe, it deserves more than 5 stars.
  5. mersaydees
    My DH says that these are 6 stars! He saved the left-over sauce for when he makes ribs! I used Guiness Stout, KC Masterpiece BBQ sauce, and Frank's Red Hot Sauce (my DH's favorite!). I baked the chicken wings on a rack in a 400 degree farenheit oven for 30 minutes. Thanks, NorthwestGal! Made for <b>Photo Tag</b>.



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