Buffalo Wings

Nothing says Super Bowl snacks quite like Buffalo Wings. I did a little research on buffalo wings and learned some things. First of all, we all KNOW that buffalo don’t have wings. The name, Buffalo Wings, refers to Buffalo, NY where the idea of hot wings first developed. Apparently, nobody really agrees on what is the Real and Proper Way to fix or serve Buffalo wings. There seem to be three main methods going here.

The first variety of Buffalo Wings are breaded and fried and then served for dipping into a sauce made of melted butter and liquid hot sauce. True purists don’t agree on whether the liquid hot sauce should be Durkee (which used to be Frank’s Louisiana Hot Sauce) or Crystal Hot Sauce. Two things always accompany these wings–cold, crisp celery and bleu cheese dressing or sauce.

The second variety of Buffalo Wings are baked and then tossed in a bowl of extremely hot sauce and served.

The third method for creating Buffalo Wings involves coating them in an extremely spicy marinade for a couple of hours and then baking them with that coating of marinade. These wings are served with a bleu cheese dipping sauce and, of course, cold celery sticks.

The third method is my favorite and that’s what I’m going to share with you here.

Buffalo Wings with Bleu Cheese Dipping Sauce

Start with about 3 pounds of chicken wings. Trim the wing tips off. If you want smaller pieces, you can cut the wings at the big joint. It also works to just leave them whole. Place the pieces in a large sealable container or a ziplock bag.

Make a marinade for the wings. I like to hold out about 1/4 c. of the marinade so that I can baste the wings while they’re baking in the oven later. (Once the marinade has been used on raw chicken, you don’t want to baste things with it, so be sure to hold out some earlier.)

Spicy Marinade

  • 1/2 c. melted butter
  • 1/4 – 1/2 c. hot pepper sauce (try to find Durkee or Crystal in your local grocery store)
  • 1 T. white vinegar
  • 1 t. salt
  • 1 t. cayenne pepper flakes
  • 1 T. smoky paprika
  • 1 t. ground black pepper
  • 2 t. liquid smoke

Pour marinade over the wings and make sure that all the pieces are coated. Let the chicken and marinade work together to do their thing for about 2 hours.

Remove the chicken from the marinade and place on a large, flat pan. Either a large baking dish or two or a cookie sheet that has sides (like a jelly roll pan.)

Bake at 450 degrees for about 30 minutes or until completely done. Turn the pieces over halfway through. During the last ten minutes of baking baste the wings with the marinade you held out earlier.

Bleu Cheese Dipping Sauce

  • 6 oz. crumbled bleu cheese
  • 1/3 c. mayonnaise
  • 2/3 c. sour cream
  • 1 1/2 t. worcestershire sauce

Heat ingredients in small sauce pan and stir until smooth. Remove from heat and cool before serving with Buffalo Wings.

Serve the wings with sticks of ice cold celery and some bleu cheese dipping sauce. Rumor has it that both the celery and the bleu cheese sauce cools down the heat of the wings. I’m guessing that that depends on just how hot those wings are!

For a milder wing experience, try the Sweet and Sour Wings.


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