recipe: Buffalo wings
I love Buffalo wings, but find myself confounded by two problems: my need to save money and the fact that most of the "Buffalo wing sauces" around here have a bunch of sugar in them. Blech. Therefore, it's much more cost-efficient and palate-pleasing for me to just make my own.
My recipe is based off several others, including Alton Brown's and the Frank's Red Hot oven method.
Most recipes call for cutting off the wing tips and separating the drummette from the wing itself, which is probably what you should do. I don't because my knife isn't up to the job, it's a lot of work, and I truthfully eat a lot of the bone and cartilage.
I like Frank's Xtra Red Hot Sauce because the original isn't spicy enough for me. I can't imagine the wings tasting "Buffalo" without a vinegar-based hot sauce, but of course that's up to your personal preference.
-2 lbs chicken wings
-1 c Frank's Xtra Red Hot Sauce
-2 tbs salted butter
-nonstick spray
Preheat oven to 500 degrees Fahrenheit. Line a baking sheet with foil and mist with nonstick spray. Place chicken wings on pan and bake for 20 minutes. While the wings are baking, melt the butter in a small saucepan. When butter is melted, add hot sauce and let simmer, stirring occasionally.
If necessary, place wings in a large pot or bowl and change foil to bake more wings - cover the pot or bowl with a lid or foil to keep the already-baked wings warm. When all the wings are in the bowl, pour in butter/hot sauce mixture and toss well to coat.
I can't decide if I like these best immediately, when the chicken skin is still crunchy, or the next day, when the sauce has soaked in and pervaded the meat with its tangy spicy flavour.
My recipe is based off several others, including Alton Brown's and the Frank's Red Hot oven method.
Most recipes call for cutting off the wing tips and separating the drummette from the wing itself, which is probably what you should do. I don't because my knife isn't up to the job, it's a lot of work, and I truthfully eat a lot of the bone and cartilage.
I like Frank's Xtra Red Hot Sauce because the original isn't spicy enough for me. I can't imagine the wings tasting "Buffalo" without a vinegar-based hot sauce, but of course that's up to your personal preference.
-2 lbs chicken wings
-1 c Frank's Xtra Red Hot Sauce
-2 tbs salted butter
-nonstick spray
Preheat oven to 500 degrees Fahrenheit. Line a baking sheet with foil and mist with nonstick spray. Place chicken wings on pan and bake for 20 minutes. While the wings are baking, melt the butter in a small saucepan. When butter is melted, add hot sauce and let simmer, stirring occasionally.
If necessary, place wings in a large pot or bowl and change foil to bake more wings - cover the pot or bowl with a lid or foil to keep the already-baked wings warm. When all the wings are in the bowl, pour in butter/hot sauce mixture and toss well to coat.
I can't decide if I like these best immediately, when the chicken skin is still crunchy, or the next day, when the sauce has soaked in and pervaded the meat with its tangy spicy flavour.