Buffalo Wings
Fantastic! I’ll be sure to try it again.
- 2 pounds chicken wings about 12 wings
- 3 tablespoons butter melted
- 4 tablespoons hot pepper sauce bottled, like Frank's Original
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a large bowl. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.
Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper in a large bowl. Remove 2 tablespoons of the marinade and set aside (you will use to coat the wings after they come out of the oven).
Add the chicken wings to the bowl with the marinade and toss to coat all of the wings with the marinade. Let the chicken wings marinate at room temperature for half an hour.
Remove the wings from the marinade (discard the marinade) and place them on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.
Remove the chicken wings from oven and baste with the 2 tablespoons of reserved marinade (not the marinade that was in contact with the raw chicken).
Serve immediately with blue cheese or ranch dipping sauce and fresh cut carrot and celery sticks.