feel the burn...
Buffalo Chicken Wings
Chicken Wings (how every many you need, that will fit in your oven or on grill)
Frank's Red Hot Buffalo Sauce
*don't have a bottle of Frank's - don't worry - I have a "make from scratch recipe"
Hot Wing Sauce - Homemade:
1 Cup Cayenne Pepper Sauce
1/3 Vegetable Oil
1 1/2 tsp Cayenne Pepper
1/2 tsp Garlic Powder
1/2 tsp Worcestershire Sauce
1/8 tsp Black Pepper
2 tsp Water
2 Tsp Corn Starch
Preheat oven to 450.
Line baking sheet with foil and place a drip rack over baking sheet. (this will catch the fat)
Lightly brush olive oil over drip rack. (this will make fore easier cleanup)
In a bowl, combine chicken wings, with a sprinkle of salt and pepper, add in Frank's Red Hot Buffalo Sauce to cover wings and toss to combine. Lay covered chicken out onto drop rack. Bake in oven for 15 mins and baste with leftover sauce in bowl, bake an additional 15 mins and baste once more. Turn oven off and let wings set 5 more minutes before serving. I serve my wings with fresh cut celery sticks and carrot sticks along with buttermilk ranch and blue cheese dressings as 'dipper sauces.'
*Note: watch wings carefully in oven, if cooking too quick then reduce oven temp to 425.
Wings can be done on a BBQ Grill but, since most residential grills do not sustain the higher temps, you will be cooking your wings longer (double the oven cook time) on a traditional BBQ Grill (and test for doneness with digital thermometer)
Recipe & Photos by: Diane Baker for Canning and Cooking at Home