Thursday, August 13, 2015

Buffalo Wings

Buffalo Wings

  • 2⁄3 cup flour
  • 2 tablespoon paprika
  • 2 teaspoon garlic salt
  • 2 teaspoon black pepper
  • 1⁄2 teaspoon cayenne pepper
  • 1/4 teaspoon chipotle seasoning
  • 3-4 tablespoons butter
  • 20 chicken wingettes/drumettes
  1. Preheat oven to 425 degrees.
  2. Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
  3. Shake to mix ingredients and add wings.
  4. Line a large baking sheet with aluminum foil and melt the butter on it.
  5. Add wings to pan and turn to coat.
  6. Bake for 30-45 minutes or until meat reaches 165 degrees, turning once halfway through cooking. 

Buffalo Sauce

  • 2/3 cup Frank's RedHot
  • 1/2 cup cold unsalted butter
  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  1. Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat.
  2. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

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