Most folk have heard the tale about the invention of Buffalo Wings at the Anchor Bar in, of course, Buffalo, New York.
When I first came across, I was living in Northern California and the wings were heavily breaded, then baked and soaked in a butter-laden hot sauce that was…
I am no longer 20-something, and that much fat and breading can cause…
SO. I did some research, came up with a (naturally) lighter chicken wing recipe, and then, stood back and took a look at the actual wing sauce.
So, yeh. Hot sauce and vinegar and butter, but; I now choose to use unsalted Irish butter, add a bit of rice vinegar to the white, and my hot sauce of choice is Spicy Garlic Pepper. And I add a dab o’ Worcestershire.
•1-1/2 lb drumettes (or wings)
•1 tsp dried parsley
•1/2 tsp Aleppo pepper
•1/2 tsp black pepper
•1/2 tsp celery salt
•1/2 tsp sea salt
•1/2 tsp garlic powder
•1/2 tsp onion powder
•2 tbsp flour
•2 tsp veggie oil
•1 stick (1/2 cup) unsalted butter
•2/3 cup hot sauce
•2 tsp white vinegar
•1/2 tsp rice vinegar
•1/2 tsp Worcestershire sauce
Heat your oven to 400º and apply cooking spray to a rimmed baking pan.
Add the flour and seasonings for the wings to a gallon sized zipper bag, close, and shake to combine.
Note: to make these wings Gluten-Free, use almond flour, or Gluten-Free panko crumbs in place of the flour. I have tried both, and they work a treat.
Add the wings to the bag and shake to coat.
Pour in the oil, close the bag and toss again to blend, then arrange the wings in a single layer on the baking sheet.
Bake for 45 minutes.
While the wings are baking, make the sauce by melting the butter over low heat, and stirring in the remaining ingredients. Whisk until nicely blended, then remove from heat and wait for the wings.
Remove the wings from the oven and transfer to a large bowl.
Pour the sauce over the wings, toss to coat, and put back on the baking pan in the oven for another 15 minutes.
Serve with assorted veggies and ranch or Blue Cheese Dressing.
Note: to make these for a crowd, I find that it works best to double, triple, whatever the wing seasonings, and use a fresh, gallon sized zipper bag for each 10 or so wings,