Wing’en It!

I confess – I love chicken wings!  Bold, spicy, fall off the bone chicken wings. They are a simple food, an inexpensive food.  My favorite way to have them is the timeless “Buffalo” style.  There are several stories as to the beginnings of this now famous tasty treat. Also the arguments of breaded or naked – this recipe is taking the middle ground on that question.

My love for these delectable delicacies began almost 20 years ago.  I had just moved to the D.C. area and the partner of an Army buddy I had served with made these amazing buffalo wings.  He gave me the recipe.  I then made them for an office function and became the go-to guy for office pot lucks.  People would give me extra money to make an extra side bit for them to take home.

The last time I made them, I was awake and frying until 1:30 in the morning.  20 pounds of chicken wings cleaned, cut, floured, fried, sauced and baked.  While I was the most popular fella for bringing the most coveted dish at the bash; each time I was asked to make more and more of them.  Either I had to open my own catering business, you know something like “Larry’s Luscious Wing World” or stop making them for office parties.  The latter was the path of least resistance.

I have been in search of a simpler method for these delectable delights and I think I have found it.  I was looking through one of my favorite recipe sites, “AllRecipes.com” and found this recipe.  It is simple and produces an almost perfect buffalo wing. Best of all, you’re not in the kitchen all day.

Ingredients

    * 3/4 cup all-purpose flour
    * 1/2 teaspoon cayenne pepper
    * 1/2 teaspoon garlic powder
    * 1/2 teaspoon salt
    * 20 chicken wings
    * 1/2 cup melted butter
    * 1/2 cup hot pepper sauce (such as Frank’s RedHot®)

Directions

  1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix.  Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
  4. Be the hit of every “pot luck” party! 

Bon appetit!

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About Larry Smoot

I am a writer and foodie who recently moved to Montreal.
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2 Responses to Wing’en It!

  1. Jack_OatMon says:

    I love wings. I will have to try this boneless. The wife won't eat regular ones.

  2. Larry says:

    It's good to be nice to the spouse. Let me know how it works out.L.

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