Thanks to my former colleague and friend Martina, I had a lesson in making buffalo wings the traditional way in a deep fryer. She also generously brought real deal buffalo wings from the Anchor Bar, the originator of the recipe in her hometown of Buffalo, NY, for all of us to try. I particularly loved the suicide wings as opposed to the mild recipe (why bother?). I’m kind of obsessed with buffalo wings and have tried them virtually anywhere that serves them. Some are really good, and let’s face it, some leave a lot to be desired. The one common theme I find with a good wing is that there is use of Frank’s Original Hot Sauce, just like they used at Anchor. I have a deep fryer, but it’s really messy when I use it, so I prefer baking them as they recommend on Serious Eats. It’s healthier and provides a much easier clean up! You could order your chicken wings for Super Bowl LVI
like everyone else or try these wings and impress everyone. I’ve tried grilling them, but this is my preferred method! Martina moved back to upstate New York, but I hope these wings would make her proud!
Ingredients
4 pounds chicken wings cut into drumettes and flats
1 tablespoon baking powder
1/2 teaspoon sea salt
2 teaspoons garlic powder
Freshly ground black pepper
1/4 cup unsalted butter, melted
1/2 cup Frank's Original Red-Hot Sauce
1 1/2 tablespoons honey
1. Preheat oven to 450°F. Line a baking sheet with aluminum foil and set a heat-proof wire rack inside.
2. Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
3. In a small bowl, combine the baking powder, garlic powder, salt, and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.
4. Arrange on rack, leaving space between each wing.
5. Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
6. While wings are cooking, whisk together hot sauce, butter, and sugar. Toss wings through the sauce to evenly coat.
7. Serve wings immediately with blue cheese dressing, and celery sticks.
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