When last we left Sticky Chicken, I was a bit uncertain about the cooking temperatures and times, but really pleased with how good the chicken was.
When last we left Buffalo Chicken, I (kinda) promised it was the last time I would visit the tasty poultry treat.
Then, I started to think about the sticky chicken basics and how well they would work for Buffalo wings, and resolved to give it a go.
Hey, I promised it was my last Buffalo chicken recipe, but that was in 2010, and I never said it was my last, ever!
Anyway, after tweaking (again) the cooking temps and time, and serving the wings (drumettes, really) with my latest, best version of blue cheese dressing, I knew I was close, but it still needed some work.
Fortunately, Rich loves him some Buffalo chicken, and didn’t mind another experiment; especially when it works out as well as this (latest) one did.
•2 cups buttermilk
•1/4 cup veggie oil
•1 tsp garlic powder
•1 tsp onion powder
•1 tsp paprika
•1 tsp parsley flakes
•1/2 tsp seasoned salt
•1 tsp black pepper
•1 tsp Cajun Power Spicy Garlic Sauce
•1 cup Flour
•1 tsp seasoned salt
•1 tsp paprika
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1/2 tsp ground ginger
•8 tbsp (1/2 cup) hot sauce
•8 tbsp (1 stick) unsalted butter
•1-1/2 tbsp white vinegar
•1/4 tsp Cayenne
•1/8 tsp garlic powder
•1/8 tsp onion powder
•1/2 tsp Worcestershire sauce
•Salt to taste
Note: I bought wings that were already trimmed (cut?) into wing tips and drumettes; and thought it a very good thing.
Early in the morning or (better) the night before, make the buttermilk marinade and add to the chicken in a gallon zipper bag.
Shake the chicken in the bag to coat well with the marinade, then stash on a rimmed plate (or bowl) in the fridge for at least five or six hours; flipping the bag over and giving things a bit of a squeeze when you think to.
When ready to cook, remove the chicken from the marinade and shake off any excess. Discard the marinade.
Heat your oven to 425º and apply cooking spray to a rack set into a foil lined baking pan.
Whisk together the seasoned flour ingredients in a large, wide bowl, then toss the wings – four or five at a time – in the mixture to coat. Transfer the floured wings to your prepared baking pan and discard any remaining flour.
Note: I really missed the onion slices the earlier versions of sticky chicken rested on, so next time, I think I will eschew the rack and go back to placing the chicken on thickly sliced sweet onions in the foil-lined pan in place of using a rack.
Bake the chicken for 30 minutes, then turn the pieces over and return to the oven for another 25 to 30 minutes.
Now’s a good time to make the Buffalo sauce.
Add all the ingredients to a small pan and heat, stirring, on medium until the butter is melted and the sauce is nicely blended.
Remove the chicken wings from the oven – they’re really quite tasty just as they are at this point, but are about to become even better – and toss with the Buffalo sauce to coat in a large bowl.
These are the wings, baby.
My crisper drawer was sadly lacking in celery sticks, but we enjoyed ours anyway, with a bit of the oh! so tasty blue cheese dressing and some tater tots stuffed with a bit of cheese, rolled in a bacon strip, then dusted with a bit of brown sugar and baked.
Yes, you read that right. TOTS. Stuffed with CHEESE. Wrapped in BACON. And they were good, too, if a bit fussy to put together.
Check it out, here…