BUFFALO WINGS WON'T YOU COME OUT TONITE?(SALLYE)
This recipe is from the original restaurant in Buffalo who "invented" buffalo wings and was given to me by the owner on one of my business trips there when there was 3 feet of snow on the ground. We ate a lot of wings that night.
The difference in my recipe is that I marinate the wings in the sauce and bake them instead of frying the wings and then pouring the sauce over them. The sauce penetrates into the meat and makes them much tastier.
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- 2 lb
- chicken wings
- 3 Tbsp
- louisiana hot sauce or franks hot sauce
- 2 Tbsp
- olive oil or melted butter
- 1/4 tsp
- sea salt
- 1/4 tsp
- cayenne pepper
- 2 tsp
1Cut wings into pieces at joints, discard tips
Mix all other ingredients in a large plastic bag.
For hotter wings, add more hot sauce and cayenne pepper.
Place wing pieces in bag, seal and place in refrigerator for at least 30 minutes (can leave overnight if desired).
Turn bag over a couple of times to make sure all the wings get covered
Preheat oven to 425 degrees.
2Place wing pieces on cookie sheet in flat row, baste with excess marinade sauce
Cook for 15-20 minutes until golden brown
Turn over, baste with remaining marinade sauce and cook the other side for 15-20 minutes until golden brown
Remove from oven and serve with Bleu Cheese Dip (recipe link in comments below) or ranch dip and celery and carrot sticks