The other day I had a hankering for chicken wings and not the kind you purchase at a grocery story or at a restaurant, but the homemade kind.
I was first introduced to buffalo style chicken wings when we lived in New York State. I will never forget that first bite…I knew then, I was addicted. They were tangy, hot, and oh so delicious! When we visited Mike’s family in Utica, I could always count on his dad ordering chicken wings just for me. My mouth would water from the thought. The wings were delectable – and I could not get enough of them! Unfortunately, Mike’s military career moved us every three to four years, and so having New York buffalo style chicken wings was not an option after those first few years of his career. Because Mike and I like making everything from scratch, he started experimenting with making his own sauce and I started experimenting with prepping the wings. Years, and many wings later, his sauce is perfection at its best as are the wings. Here’s to enjoying a real treat.
I bake the wings in a 450-degree oven. I want the oven to be hot so that I get a nice crust on the wings. First and foremost, I rinse the wings and then pat dry.
I then lightly coat them in flour by tossing a few at a time in a Ziploc bag, which I have filled with ¼ cup flour. Before placing on the prepared baking rack, I shake off any excess flour.
To prepare the baking rack, I take a large jellyroll pan (the kind with rolled edges), line with foil and cover with a cooling rack (the kind you use for cookies). I then spray the cooling rack with olive oil and line the wings on the rack. I usually purchase 3 pounds of chicken wings (drumettes), which is about 20 in number. I bake them for 25 minutes on one side and then flip them and bake for another 20 – 25 minutes.
In the meantime, Mike prepares the sauce on the stovetop. The recipe is as follows:
1 stick butter
¼ cup Frank’s RedHot Original Sauce
¼ teaspoon granulated garlic
¼ teaspoon cayenne pepper
¼ teaspoon paprika
½ teaspoon salt
1 tablespoon Apple Cider Vinegar
Melt the butter slowly in a 2-quart saucepan, add in the remaining ingredients, stir with whisk, and taste. If desired, add in more Frank’s RedHot Sauce. The last time Mike made the sauce he added an additional 2 tablespoons. As usual, don’t be afraid to adjust the ingredients to match your desired flavor and heat profile.
Place the wings into a bowl, toss with the sauce and enjoy! Once you try these, you will want to make more!