The Super Bowl is this weekend. (I don’t need to tell you that!) I’m not a big watcher of the game, but I do love my wings. Since my husband grew up near Buffalo, he introduced me to wings in all their variations early in our relationship. I was already a wing girl then, in that it’s the piece of the chicken I dash for first…crispy, delicate, and so very yummy!
Over the years I’ve tasted wings all over the place, and have learned how to make my own that, frankly, are far superior to anything you can get anywhere else—although traditional hot buffalo wings from Pontillo’s in LeRoy, NY, come close (but theirs are deep-fried).
I love good chicken wings so much that I’ve fantasized about entering Wing Bowl, an annual wing-eating competition held in Philadelphia. We listen to it on the radio the Friday morning before the Super Bowl, and it’s hysterical. My favorite Wing Bowl moment of all time was when Sonya, the 99-pound woman known as the Black Widow beat the three-time champ “El Wingador.” I have no desire to be a Wingette, which is like a cheerleader for gluttonous overeating. The thing that stops me from entering the eating contest, however, is that I won’t eat wings I don’t like.
These wings, I love!
Maria’s Hot Buffalo Chicken Wings
24 organic chicken wings—frozen or fresh
4 Tablespoons organic butter
1 cup Frank’s Original Hot Sauce. (I’m sorry, but this is the only choice!)
Put the wings on a roasting pan. If they aren’t already cut into pieces, cut at each joint and place on the pan so the pieces are not touching.
Put the wings in an oven at 350 degrees, and roast until they are golden brown, crispy, and just right (about an hour).
In a saucepan, add the Frank’s hot sauce and the butter, and melt over medium heat.
THE SECRET is to apply the sauce after the wings are out of the oven, and right before they’re going to be eaten. Putting sauce on the wings while they’re still in the oven makes soggy wings. Ewww!
Serve the wings on a plate; cover in the sauce or provide the sauce on the side for dipping.
Serving size, you ask? Well, Sonya can eat way more than 100.
Thanks for the wing recipe! I love Franks Hot sauce too..
Now for the Super Bowl…..Goooooo Colts! I have to support my home team!!! And we will be enjoying this recipe!!
C-O-L-T-S !!! : )
The official way to apply the sauce, Western NY-style, is to take the wings fresh from the cooker and drop them into a container with the hot sauce in it, such as an aluminum bowl with a plastic lid. Then seal that lid up fast and toss, shake and spin them around so the sauce gets in every little flap of that poor bird’s flippers. Go Bills, err, I mean Sabres!
I make a variation of this, but I take 1/2 bog bottle of Franks + 1/2 stick butter + 4-5 forkfulls of chopped garlic + 1/2 green pepper diced and nuke it till warm and butter is melted. I fry the wings in oil (dredged through flour if you like them ‘hotter’ or not (for the ‘not too hot’) crowd. Then I soak the fried wings in the Franks mixture for 5 minutes or so and then bake the wings in a hot over (400 degrees) for 20-25 minutes.
Ohhhh, the recipe sounds divine, and thankfully, Frank’s Hot Sauce is available this side of the pond! No Superbowl here, perhaps I’ll find a football (soccer) game to celebrate.
Purist here: Get the original Anchor Bar Wing Sauce (or the hotter or hottest temps, if you prefer). It’s available on-line, or at any Wegmans supermarket (and maybe at a few others). Baking may be healthier, but nothing beats the traditional deep-fried flavor. Now, we actually prefer Duff’s wing sauce, but I haven’t seen that for sale yet. For those of you not from Western NY, there are 2 hot spots for wings: Anchor Bar and Duff’s, and the competition is stiff. (Kinda like the Pat’s vs. Gino’s steak sandwich thing in Philly). Then, those wings must be served with Blue Cheese dipping sauce. Don’t you dare ask for Ranch dressing in Buffalo! They’ll look at you like you just grew an extra head! Oh, and they are simply called “wings,” or maybe “chicken wings.” No need to call them “Buffalo wings” if you’re from Buffalo. Everyone knows what you mean. Besides, buffalos don’t have wings! 🙂
Yum-my! Frank’s get my vote. Always used Frank’s Hot Sauce. It has the right balance of heat and flavor. You could mix in a hotter sauce for those who love tongue burning flavor, but keep Frank’s as the base. Can’t get any better than that! Oh no, one must use blue cheese dressing, although I confess creamy dressings make me queasy now, you cannot use ranch or any other dressing for dipping those wings. TINA is absolutely correct. It’s just not the same with something else!
Made this recipe last night with Frank’s Hot Sauce. They were great! Baking them for an hour gave them crispiness without frying. Frank’s is hot enough for me!
These wings sound delicious! I can’t wait to try them.
Sounds wonderful! Just to make sure, should any oil or seasoning go on the chicken before roasting? Thanks for the recipe.
We love wings here at my home. I have always baked them–I do two large cookie sheets-worth, lined with non-stick foil. I bake them at 325 for over an hour, rotating and/or changing racks every 20 minutes. We like them mild, so I do 3/4 cup butter and 3/4 cup Frank’s. I melt the butter in the microwave, then add the Frank’s. I grab a wing from the oven with tongs and use it to stir up the sauce. 🙂 Lately I’ve been adding the grease from the pans to the mixture also. We don’t have it often, so hopefully not clogging too many arteries with it. And yes, have to have the Bleu Cheese dip and celery sticks. I only use Wishbone, and add a spoonful of mayo, then stir with a celery stick. Can you tell I don’t like to dirty too many dishes when I cook? Oh, and it has to be accompanied by homemade boardwalk fries. It’s one of our favs. 🙂
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