3/25/2008

Tuesday Tailgate Talk - Ain't no thing like a chicken wing

As part of the traditional Easter celebration, I made a batch of buffalo chicken wings this past weekend.

It's the world's simplest recipe - but it's really the best. You can adapt it to any amount of chicken and any amount of "heat". Also, with the basic recipe, you can add flavors to adjust to your personal taste.

The basics:

2 lbs chicken wing sections
salt & pepper

1/2 cup butter
1/2 cup Frank's Hot Sauce (original)

Pre-heat oven to 425 degrees.

Rinse and dry the chicken wings. Many companies now sell fresh chicken wings pre-sectioned - which is a big time saver. Or you can use pre-frozen wings. Season with salt and pepper.

Place wings in a single layer in a baking dish. I regularly line the dish with foil.

Bake in pre-heated oven for 1 hour (or so. check the wings occasionally to monitor crispness and the amount of liquid in the pan. If you are cooking pre-frozen wings, you will want to "drain" off the liquid to promote optimal crisping).

Remove from oven and set aside.

Melt butter. Stir in hot sauce. This is where you can adjust the amount of butter and sauce to your taste. Also, you can add in some prepared bbq sauce or lime juice to shift the flavor.

Toss the wings in the sauce and serve with blue cheese dressing and celery sticks.

If you have extra sauce, it's great on (other forms of) chicken, pork, shrimp, spoons...

Be warned, this sauce does not reheat well - it will separate and get a bit greasy - but it's rare that there are left overs.

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