In the spirit of..um…the day after the Superbowl, we thought we would try making some Buffalo wings! This was the first time we had tried making them and I really liked the method of broiling them. I was definitely not interested in deep frying them, so I was glad there was an alternative that still yielded a nice crispy skin on the wings. We doubled this recipe because we figured you may as well make it worth your trouble if your gonna make all that mess! In the interest of time, we went for good, bottled dressing rather than making it from scratch.
Buffalo Chicken Wings
Source: Simply Recipes Blog
2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (we used Frank’s Original)
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
Celery and carrot sticks (optional)
Blue cheese dip
Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.
Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.
Place wing pieces on the rack of a broiler pan, or on an oven-safe cooling rack placed on top of a cookie sheet. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven toss the wings in a bowl with the remaining marinade.
Serve with Blue Cheese Dip and celery sticks. Makes approximately 24 pieces (about 12 appetizer servings).