BAKED BUFFALO WINGS
These easy to make hot wings are crispy without being fried. Always yummy to snack on.
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400°. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer. Bake wings until cooked through and skin is crispy, 45-50 minutes.
Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to glaze (sauce) and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8-10 minutes. If you don’t have a wire rack, coat your foil-lined baking sheets with non-stick spray to be sure that the wings don’t stick to the foil. Space out the wings more so that the heat can circulate get them as crispy as possible.
Nana Sweet Wing Glaze (sauce)
1 1/2 cups any variety barbecue sauce
* 1/4 cup honey
* 2 teaspoons prepared mustard or spicy mustard
* 2 teaspoons Worcestershire sauce
* Tabasco to taste, optional
In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings.
Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).
Buffalo Wing Sauce
8 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
Let me know what team you want to win or give me your best guest on what team is going to win. Just enjoy the game.