Buffalo Chicken Wings

Wings are a staple during football season. I’ve made them several different ways and found Ina’s way to be the easiest. I am not a big fan of fried chicken wings and have always baked them. But I found with baking them they don’t crisp up like you would get with fried. Ina’s recipe calls for broiling the wings which gives it a nice crispy outside. When it came time to flipping the wings, I decided to put them on a new baking sheet due to all the fat that was on the first sheet. That helped with really crisping them up. I suggest putting on more sauce then you think it needs. I didn’t get a huge amount of the hot sauce flavor and ended up making some extra to dip them into. Overall they turned out great. Serve them with celery and blue cheese dressing (or ranch).

Buffalo Chicken Wings:

    • 16 chicken wings (about 3 pounds)

    • 1/4 pound (1 stick) unsalted butter

    • 4 teaspoons Frank’s Hot Sauce

    • 1 teaspoon kosher salt

  1. Preheat the broiler.
  2. Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips.
  3. Melt the butter, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter.
  4. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.

Source: Ina Garten via Food Network


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