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Buffalo Wings

Buffalo Wings

I can’t believe it’s taken me so long to post these on my blog.

Since I am a Rochester, NY native, and live in close proximity to the birthplace of Buffalo wings (Buffalo, NY obviously) I am confident in saying that I know my wings. We’ve tried Anchor Bar, where buffalo wings were invented, Buffalo Wild Wings (and every single flavor they offer), and other various places that swear their buffalo wings are superior than the rest. No place in the south offers wings even close to the wings in upstate New York, so I had to do a lot of testing at home to replicate the flavor and texture of these wings.

Sometimes when we are lazy and don’t want to cook dinner, we order pizza. My husband will ask if I want wings added to the order. Pizza take out wings are usually not crispy enough or overly dry, and covered with a sauce that isn’t close to what we’re used to. Not bad at all, but not authentic. Since we usually wait 45 minutes for our pizza to be delivered, I make my own wings so they’re ready about the same time our pizza comes.

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From my various experiences in consuming wings, and asking around in restaurants, I have come to the conclusion that baking the wings ensures they are tender on the inside and crispy on the outside, so they are easy to make at home. Stupidly easy, in fact. There are three methods that restaurants use:

1) a double cooking process (baking first, followed by frying for a couple minutes to get the skin crispy, then dousing with buffalo sauce),

2) the frying method, which if left a second longer in the fryer than needed, creates overly dry wings that are nearly inedible because they are too tough to chew, or

3) baking, then dousing with sauce.

I use the third method. It is easy on the home cook and produces great results if done properly. Some restaurants bake for too little time which doesn’t create a thin crispy skin, and leaves the chicken with flabby skin that just isn’t appetizing. Most pizza take out restaurants offer wings like this here. If baked long enough though, the fat is rendered out of the skin, leaving the skin thin and crispy, and the chicken meat is still tender underneath.

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See how golden brown and crispy these are right out of the oven? One of my secrets is to place an oiled cookie rack, or any kind of grilling rack above an aluminum foil lined sheet pan. This ensures air circulating both sides and getting crispy all around. I don’t usually flip them, but you can if you want halfway through the baking process. Then after baking you can throw the foil away, so easy clean up.

I don’t know why it has taken me years to post these. They were something I always whipped up because they were so easy, I didn’t think they were worthy of posting. But….they’re BUFFALO WINGS, my husband would say, and why wouldn’t I post one of America’s favorite foods, easy or not? It’s like how I’ve never posted a cheeseburger before, but maybe I should. I make really good burgers.

But anyway, wings first.

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Instructions with photos:

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Preheat the oven to 400 degrees.

Cut all the wings and drumettes, and remove the wing tips if necessary. That way the chicken pieces will all cook evenly in the oven, and there are no wing tips to burn.

Or just buy the wings pre cut from Costcos like I do.

Pat the wings dry with a paper towel, then place in a large bowl.

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Generously sprinkle salt all over wings, then add pepper, onion powder and garlic powder (amount of your preference). Mix thoroughly.

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Place an oiled cookie rack, or any kind of grilling rack above an aluminum foil lined sheet pan.

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Place wings on the pan, keeping enough space in between each piece so they can cook evenly.

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Bake for 50 minutes, uncovered.

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You can either douse the wings in a sauce like these, or make your own sauce. We use these sometimes because they are lower in calories than the homemade version. Anchor bar wing sauce has 0 calories, so it’s ok if you want to drink it straight out of the bottle.

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To make your own sauce, combine equal parts red hot and butter in a small saucepan. Melt on medium low heat, stirring with whisk. This is a mild sauce with no cayenne pepper added. If you want it medium or hot, add a dash of cayenne, then taste it. Keep adding dashes of cayenne until it is spicy enough for you.

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Place wings in a large bowl, then pour sauce over wings. Shake the bowl until all the wings are coated (or use tongs if your bowl is too small to toss).

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Serve with celery sticks and bleu cheese dressing.

 

 

Buffalo Wings

August 25, 2017
: 4
: easy

By:

Ingredients
  • 2 dozen wings, separated at joints, with wing tips removed
  • salt
  • black pepper
  • garlic powder
  • onion powder
  • SAUCE INGREDIENTS:
  • 1/2 cup butter
  • 1/2 cup Frank’s red hot sauce
  • cayenne pepper (optional)
Directions
  • Step 1 Preheat the oven to 400 degrees.
  • Step 2 Cut all the wings and drumettes, and remove the wing tips if necessary. That way the chicken pieces will all cook evenly in the oven, and there are no wing tips to burn. Pat the wings dry with a paper towel, then place in a large bowl.
  • Step 3 Generously sprinkle salt all over wings, then add pepper, onion powder and garlic powder (amount of your preference). Mix thoroughly.
  • Step 4 Place an oiled cookie rack, or any kind of grilling rack above an aluminum foil lined sheet pan. Put wings on the rack, keeping enough space in between each piece so they can cook evenly. Bake for 50 minutes, uncovered.
  • Step 5 To make your own sauce, combine equal parts red hot and butter in a small saucepan. Melt on medium low heat, stirring with whisk. This is a mild sauce with no cayenne pepper added. If you want it medium or hot, add a dash of cayenne, then taste it. Keep adding dashes of cayenne until it is spicy enough for you.
  • Step 6 Place wings in a large bowl, then pour sauce over wings. Shake the bowl until all the wings are coated (or use tongs if your bowl is too small to toss).
  • Step 7 Serve with celery sticks and bleu cheese dressing (optional).

buffalopin



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