Can I just say that I love Buffalo Chicken Wings?! However, I find them to be a bit too expensive to get at my local favorite restaurant too often. I have tried to come up with ways to make them at home. Some of the times I have wanted to send those wings a-flying (you know, right into the trash); other times, they have turned out ok and have satisfied the craving. This time was likely my best attempt, even though I about lost my fingertips in the butchering process (you know, detaching the wing tip and separating the wing from the drumstick? Yeah, that process. Yuck.) As a sidenote, I will consider my next tab from the wing restauant a bargain!
Short of deep-frying, this is my best shot. Take it or leave it. Or just saturated 'dem wings in a pool of sauce. That's the best part, anyhow.
Buffalo Chicken Wings
(my best attempt)
a package of chicken wings, thawed (whatever size you need!)
canola oil, for browning
Buffalo Sauce (recipe follows)
Cut apart the chicken wings if the wingtip and the drumstick are still attached.
Scoop some flour (1/2 cup, I guess) into a bowl and add some black pepper. Combine with a fork. Dredge each chicken piece in flour to lightly coat.
In a large skillet, pour some canola oil and heat. Add the chicken (in batches, if you have a lot of wings) and lightly brown on both sides. When chicken is done browning, place on a parchment-lined baking sheet with rims (I have found that parchment works best to avoid sticking).
In a preheated 425-degree oven, place baking sheet with chicken and bake until meat is down and skins are crispy and brown (I never know how long this takes; I would start at 30-45 minutes and then check them). When chicken is done, set oven to broil and broil a couple of minutes to finish crisping the chicken wings.
Pour prepared Buffalo Sauce over chicken or serve from a bowl.
1/2 stick butter
1/3 cup hot sauce (I prefer Frank's Red Hot sauce)
1 tsp. garlic powder, if you like it extra spicy
In a small saucepan, heat both ingredients together until butter is melted. Avoid boiling as that will break down the butter and you will end up with a separated sauce.