Tuesday, January 3, 2017

Buffalo Wings


Buffalo Wings 
5 – 6 Servings
Ingredients
   for the wings:
3 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon freshly ground black pepper
    for the Buffalo sauce:
1 tablespoon olive oil
1 teaspoon granulated garlic
1 teaspoon granulated onion
1¼ cup Frank’s Red Hot Sauce

Method 
Preheat oven to 400°F.
Coat 2 sheet pans with oil and set aside
Place wings, oil and seasoning in a large bowl; toss until all wings are coated. Divide wings between the 2 sheet pans spread out in a single layer. Bake wings until cooked through and skin is crispy, 45–50 minutes.
Meanwhile, in a small sauce pan, whisk together all the ingredients for the buffalo sauce and keep warm over very low heat.
Once wings are done, place them in a large bowl along with the buffalo sauce and toss until all wings are coated with sauce. Serve immediately.


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