Over the decades, my method for making Buffalo Wings has evolved into a healthier, but still quite tasty recipe. I mean, yeh, there is still an entire stick of butter in the sauce, but when you consider that that one stick makes enough for about two dozen wings, I do not think that that is all that bad a deal.
And now, with the aid of a new (to me) steak house seasoning, actually making the wings is easier. My usual seasoned flour calls for six or seven spices and seasonings; now, all I need is this seasoning.
•Chicken wings or drumettes
•1/2 cup Flour
•3 tsp St. Elmo Seasoning*
•1 stick (1/2 cup) butter
•2/3 cup Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce
•1 tbsp white vinegar
•1 tbsp Worcestershire sauce
•1/2 tsp St. Elmo Seasoning
*St. Elmo is available in the meat department at our local market, which is a division of Kroger. If you cannot find it at your market, it is available at Amazon, but kinda pricey. If you prefer, simply substitute your fave steak seasoning.
Heat your oven to 400º, line a rimmed baking pan with foil, then position a rack in the pan and apply cooking spray.
Combine the flour and the St. Elmo seasoning in a gallon zipper bag and add the chicken wings – about eleven or twelve at a time seems to work the best. Shake the wings in the seasoned flour, then arrange in a single layer on the prepared rack. Repeat, if you are making wings for a crowd.
If you want to make your wings gluten-free, an equal amount of almond flour, or gluten-free Panko crumbs will work a treat.
Apply cooking spray to the wings, then pop into the oven and bake for 45 minutes.
While the wings are baking, combine the sauce ingredients in a sauce pan over low heat until the butter has melted, then whisk to blend.
Keep the sauce warm while the wings bake.
Remove the wings from the oven and transfer to a large bowl.
Pour the sauce over the wings and toss to combine. As I noted above, you should have plenty of sauce for at least two dozen wings. Toss the wings in the sauce to coat, then return to the baking pan in a single layer, and bake for another 15 minutes, until the wings are nicely glazed.
Note: you can certainly pour some of the sauce from the bowl over the wings on the rack if you like.
Remove from the oven and serve with celery and Bleu cheese or ranch dressing.