BUFFALO WINGS WON'T YOU COME OUT TONITE?(SALLYE)

sallye bates

By
@grandedame

So easy and so good. Can be doubled or tripled for a large crowd.

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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Comments:

Serves:

4-6

Prep:

40 Min

Cook:

30 Min

Method:

Bake

Ingredients

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
paprika

Directions Step-By-Step

1
Cut 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.
2
Place 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

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy