How freakin good are Chicken Wings. They seriously are just so good and one of my favourite foods.
The other day I just found out that a supermarket here stocks Frank’s Hot Sauce. I’ve been in there so many times and never seen it – so it must be jumping on the traditional american food bandwagon that is happening in Brisbane at the moment! It’s great don’t get me wrong but there are new american food restaurants popping up nearly every few weeks – its a bit over the top!
But anyway – with all these restaurants popping up there is still nothing better than eating at home and making your own wings. And one I have never tried is Buffalo Wings. So of course – it was wing night at home the other night – yes thank you! 😀
Wanting to make the original ones as a first try, I found this recipe here and it is also below – YUM! So good!
I also blog about Chicken Wings – its a fun side project – as I try to taste all the chicken wings in Brisbane restaurants. Its a never ending project and one my husband sadly (no he’s not sad at all) goes along with!
- 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
Preheat oven to 425 degrees F.
- 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.
These are always served with celery sticks and blue cheese dressing on the side.