Football season is upon us! And there's nothing better than a hot batch of original Buffalo style wings to go along with your game day meal. Actually, there is one thing that could make it better: not having to deep fry your wings. Yup, you can bake your wings and have 'em crispy too! Less work and healthier! I got this amazing recipe from Chef John's Food Wishes blog.
Ingredients:
5 pounds chicken wings
salt and fresh ground black pepper to taste
2/3 cup and 3 tbsp Frank's hot sauce
2 tbsp veg oil
1 cup flour
1 stick (1/2 cup) cold unsalted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (any)
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1. Cut the wing into three pieces by making one cut between the drum and flap, and a second cut to take the tip off. No need to cut through bone, it is a hinge joint so you can cut in between the joint space after you open and close it and feel for the space (yikes the PA in me is coming out). Throw the tips away or save them for soup.This for me is the most annoying step. It gets better.
2. Preheat oven to 400 degrees. Season chicken with black pepper and salt and 3 tablespoons of Frank's hot sauce. I used Frank's Buffalo wing style hot sauce. Add in 2 tablespoon of vegetable oil and give it a nice toss.
3. Put 1 cup flour in a large zip lock bag or garbage bag, dump in the wings, seal the bag tightly and give it a nice shake until all the chicken is coated nicely or "dredged" with flour.
4. Cover a baking tray with aluminum foil and coat with oil and sprinkle lightly with flour. Place the chicken spaced out evenly on the pain and spray with vegetable oil. This will give it the crispy texture once it is baked.
5. Bake at 400 degrees for 30 minutes on each side.
6. During the second 30 minutes, put together the rest of the ingredients (stick of butter, Frank's hot sauce, other hot sauce, white vinegar, Worcestershire sauce, cayenne pepper, garlic pepper, and a pinch of salt) in a pot over medium heat. Whisk until the butter melts and simmers. Turn off the heat as soon as the mixture begins to bubble. This is enough sauce for 4-5 pounds of chicken.
7. Place the chicken in a stainless steel bowl and pour the wing sauce over it. Cover the bowl with a plate and shake the bowl until all the wings are coated evenly. Do not mix with a spoon!
8. Serve with blue cheese or ranch dressing and celery sticks. Enjoy!
