Chicken Wings | Buffalo Style
This baked version of the traditional Buffalo-style wings is delicious!
Ingredients
- 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
- 1½ Tablespoons Worcestershire sauce
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons brown sugar or substitute coconut palm sugar as I do
Instructions
- 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!
Notes
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!