Your Best-Ever Buffalo Wings Recipe – Straight Out the Oven

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Website readaz: make these for the Super Bowl, or hey, for pretty much every meal. Using the oven results in a more evenly and thoroughly cooked wing — underdone chicken wings are truly disgusting — and also results in wings that taste more like seasoning and less like fryer oil. Can you dig it? CAN … YOU … DIG IT?

Phattest Oven Wings

2 pounds raw chicken wings
Approx. 4 tbsp olive oil
Tony Chachere’s Original Creole seasoning

Sauce
1/3 stick of butter
5 oz Frank’s Red Hot

Preheat oven to 350. Rinse wings in collander, pat dry and cut with scissors into separate drumstick and flat pieces; discard triangular end tips of wings unless you like to eat bones and feathers. Place wings in mixing bowl and toss with olive oil and generous portion of Tony Chachere’s: 3-4 shakes. Place wings on parchment-paper-lined cookie sheet and bake in oven for 70 minutes at 350. In a microwave-safe bowl, melt the butter in the microwave (30 seconds or so) and add Frank’s; mix together until blended. Toss wings in sauce until well-coated; serve with blue cheese dressing and celery sticks.

My prediction for today: Denver 20, Seattle 13

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