There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version.
Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
- 1 tablespoon vegetable oil
- 1 tsp salt
- 1 cup all-purpose flour
- 1 1/2 tablespoons white vinegar
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1/4 teaspoon salt
- 6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
- 6 tablespoons unsalted butter or margarine
- celery sticks
- blue cheese dressing
- If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
- While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
- After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.