Wednesday, January 28, 2009

GameDay Buffalo Wings

The Super Bowl is just around the corner so that means snacking on some American bites and dips. There is no question that beer, football and Buffalo wings go hand-in-hand. I found the recipe for the original spicy Buffalo chicken wings from the Anchor Bar in Buffalo, NY. Many argue that Anchor Bar is the birthplace of this bar food staple. You can adjust the heat by adding more or less cayenne and Tabasco.

Buffalo Chicken Wings
Prep Time: 10 minutes
Cook Time: 25 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 salt
* 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 (I love Marie's)

Preheat oven to 425 degrees F.

1. 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.

2. 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.

3. 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.



1 comment:

steve said...

I bet I can eat more wings that anyone who reads this post. I dare you to challenge me!