Buffalo Wings

Invented in Buffalo N.Y., these wings are not breaded but are fried or baked and then coated with a cayenne-based hot sauce. You can get varying degrees of hotness in the sauce, depending on your preference. One of the secrets to crispy wings is to ensure they are dry. The best way is to refrigerate them, uncovered, in the refrigerator overnight. Some people then lightly toss them in Aluminium-free Baking Powder (Not Baking Soda or Bi Carb) to provide a bit of extra drying.
Submitted by: Joe Gurto Jr
Favourite of: Jeremy Gurto
Serving Size: 4 oz (250 gm) with bones
Number of servings :8
Prep time 10
Total time: 1 hour 10 minutes + drying time

Ingredients

  • WINGS
  • 4 lbs (2 kg) chicken wings cut into drumettes or flats
  • 1TBSP aluminium-free baking powder (optional)
  • BUFFALO SAUCE
  • 1/4 Cup Butter
  • 8 oz (250 ml) Cayenne based hot sauce (e.g. Frank’s Hot Sauce)
  • 3 TBSP Ketchup (Tomato Sauce for Aussies)
  • 1/2 tsp Garlic Powder or 1 tsp Crushed Garlic

Method

  1. Step 1 – Prepare wing. Cut into 3 pieces and discard the wing tip
  2. Step 2 – Dry the wings with paper towels. For dryer wings, place on a baking tray uncovered in the refrigerator overnight. You can toss the wings in a bit of Baking Powder if you wish.
  3. Step 3 – Preheat oven to 425F (200C). Place wings on wire rack on a baking tray, leaving space between the wings, and bake in the centre of the oven for 30 minutes. Flip the wings and cook for another 20 – 30 minutes or until golden brown and crispy.
  4. Step 4 – While the wings are cooking you can make the sauce by combining the sauce ingredients in a bowl.
  5. Step 5 – Remove the wings from the oven and toss in the Buffalo Sauce until coated. You may not need all of the sauce.
  6. Step 6 – Serve immediately.

Special Instructions

Serve with Ranch Dressing or Blue Cheese Dressing (Traditional in N.Y.) and carrot and/or celery sticks