Roxy15
All-Conference
Buffalo Chicken Wings & Sauce:
Wings:
5 lbs. Chicken Wings, Cut Into Wings & Drummettes
Salt & Fresh Ground Black Pepper, To Taste
3 T. Frank’s Hot Sauce
2 T. Canola Oil
1 Cup Flour
Wing Sauce:
2/3 Cup Frank’s Louisiana Hot Sauce
1 Stick-(1/2 Cup) Cold Unsalted Butter
1-1/2 T. White Vinegar
1/4 Tsp. Worcestershire Sauce
1/2 Tsp. Tabasco Sauce Or Your Favorite Hot Sauce
1/4 Tsp. Cayenne Pepper
1/8 Tsp. Garlic Powder
Preheat oven to 400 degrees.
Season wings with salt and pepper and drizzle with Frank’s Hot Sauce; toss to distribute flavors.
Drizzle with oil and re-toss.
Toss with 1 cup flour and dredge to cover.
Line 2 baking sheets with aluminum foil; coat with non-stick spray to lightly coat.
Bake for 60 minutes, turning wings after 30 minutes.
Bring sauce ingredients to a boil over medium-high heat.
Adjust flavor, if needed.
Remove from heat; toss wings with sauce and allow to cool for 5 minutes before serving.
Wings:
5 lbs. Chicken Wings, Cut Into Wings & Drummettes
Salt & Fresh Ground Black Pepper, To Taste
3 T. Frank’s Hot Sauce
2 T. Canola Oil
1 Cup Flour
Wing Sauce:
2/3 Cup Frank’s Louisiana Hot Sauce
1 Stick-(1/2 Cup) Cold Unsalted Butter
1-1/2 T. White Vinegar
1/4 Tsp. Worcestershire Sauce
1/2 Tsp. Tabasco Sauce Or Your Favorite Hot Sauce
1/4 Tsp. Cayenne Pepper
1/8 Tsp. Garlic Powder
Preheat oven to 400 degrees.
Season wings with salt and pepper and drizzle with Frank’s Hot Sauce; toss to distribute flavors.
Drizzle with oil and re-toss.
Toss with 1 cup flour and dredge to cover.
Line 2 baking sheets with aluminum foil; coat with non-stick spray to lightly coat.
Bake for 60 minutes, turning wings after 30 minutes.
Bring sauce ingredients to a boil over medium-high heat.
Adjust flavor, if needed.
Remove from heat; toss wings with sauce and allow to cool for 5 minutes before serving.
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