Happy New Year! The first day for the new year is winding down and there’s been ample football to watch today. Not that I’ve had the TV on at all, to be truthful. While I don’t mind having it on or being with people who really enjoy it, I’m just as happy catching the highlights while providing the snacks and glasses of giggles while they watch! I know my role well.
Chicken wings is a classic snack for football viewing, right? Between the bowl games, playoffs, and the upcoming Super Bowl Game, there’s plenty of opportunity for you to get your Chicken Wing game on, too!
Buy up a mess of wings … five pounds is where I start. Cut off the tips, then separate the thigh from the drumstick. Be sure to save those tips to make stock or broth with!Put them in a large bowl, drizzle with olive oil, then season with salt and pepper. Cover a baking sheet with foil or parchment paper, then put a baking rack on top of that. The only reason I do this is to make it easier to clean up and to keep the chicken from baking right on the aluminum tray OR the foil. Bake them at 350°F for about 45 minutes, then put them back in the large bowl that has been washed while they baked. While the wings are in the oven, make the sauce. I use Frank’s Original Hot sauce and feel pretty strongly about that brand, but if you have another hot sauce that you prefer, feel free to use it. It is, after all, your kitchen. The ingredients for the sauce are butter, garlic, Worcestershire sauce, apple cider vinegar, and brown sugar. I substitute coconut palm sugar for it for a healthier, yet just as tasty alternative. I mean, who am I kidding …. it’s chicken wings! Who is concerned about healthy? Fact is, you can up the healthy factor on these pretty easily by buying organic, pastured chicken and grass-fed butter and subbing out the brown sugar in favor of coconut palm sugar, which is more blood-sugar-friendly. They are baked, not fried, there’s no breading, and you’re really left with a guiltless snack. That’s my take on it. The original recipe says to cook all the ingredients for about two minutes before adding the hot sauce, but sometimes when I haven’t reminded myself of the procedure, I just dump it all in the pot together. No worse for the wear.
Pour it over the wings, toss them around, and get to the business of eating! I serve them with celery sticks and Ranch Dressing (a dairy-free version) because I prefer it to Bleu Cheese and I only eat select dairy items. The celery adds a crisp, cool freshness and the Ranch Dressing offsets the spiciness just a bit. Such a great combination!
Bon Appétit! And Go Team!!
Chicken Wings | Buffalo Style
- 5 pounds of chicken wings, tip cut off and the drumstick and thigh separated
- Olive oil, salt and pepper to coat the wings
- 1 16-ounce bottle Frank's Red Hot Sauce
- 6 Tablespoons butter
- 2 Tablespoon minced garlic
- 1 1/2 Tablespoons Worcestershire sauce
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons brown sugar (or substitute coconut palm sugar as I do)
Put the wing pieces in a large bowl, coat lightly with olive oil and season with salt and pepper. Cover a baking sheet with aluminum foil and top it with a baking rack. Arrange the wing pieces on the rack with a little room in between each. You want them to have room enough to get golden all over. Bake for about 45 minutes at 350°F. Meanwhile, wash that large bowl because you'll need it again. Then melt butter with minced garlic in a small pot. Add Worcestershire sauce, vinegar, and brown sugar and simmer for 2 minutes without letting it boil. Pour the bottle Frank's Hot Sauce in a medium size bowl, then carefully add the melted butter mixture. I feel the brand of hot sauce really does matter and that Tabasco is NOT the right choice for this. However, if you have a brand of hot sauce that you can't give up, go ahead and use it. When the wings are done, put them back in the large bowl that you used earlier and have since washed, and pour enough of the hot sauce mixture over to coat them good. Serve them up hot with a little bleu cheese or ranch (my preferred) dressing and have plenty of napkins on hand. They will definitely be needed!
TIP | To prepare the chicken wing, first, cut the tip off at the joint between the "thigh" and the "tip". This can be done with a cleaver, a pair of kitchen shears, or if you are able to get in the middle of the joint, it will cut easily with a chef's knife. Then bend the "drumstick" part and the "thigh" part backwards to reveal the joint, then cut between. You'll end up with two pieces from one wing.
TIP #2 | Keep the wing tips to make chicken stock or broth. A little-to-no waste kitchen is a worthy goal!