Thursday, January 24, 2013

Unbelievable Baked Buffalo Wings

(based on and reviews)

1 lb chicken wings, separated at the joints and wing tips saved for broth
1 T cayenne pepper                                    1
1 t crushed red pepper flakes
2 t salt, or to taste
1/2 c Louisiana hot sauce
1 T butter or margerine

Fill a large pot halfway with water and then add the chicken, cayenne, red pepper flakes, and salt. Bring the water and wings to a boil and boil for 15 minutes. (It’s this initial boiling before baking that makes the wings so crispy.) Coat a baking dish with cooking spray (or better yet, line it with foil or with parchment paper or you’ll be scrubbing that pan for a long time!), then add the wings in a single layer. Bake at 450 for 15 minutes, turn, then bake them for another 15 minutes. Meanwhile, combine the hot sauce and butter in a microwave safe dish and nuke for 2 minutes. When the wings are done, add them to the sauce and coat thoroughly. Put the wings back on the baking dish and cook for another 2 minutes on each side. This will make the wings extra crispy and will make them less messy to eat. Serve with ranch dressing and celery sticks. 

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