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.
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.
•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
•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
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.
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.
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…