I’ve had Buffalo Wings about a million different ways. Okay, I may be exaggerating, but every single time I order these at a restaurant, they’re different. Everybody has their own way of cooking them. Some are breaded. Some aren’t. Some are deep-fried. Some are marinated in the sauce. Some aren’t. I’m a purist when it comes to Buffalo Wings. Keep it simple.
For the sauce, I only use Frank’s brand. And I do not use Frank’s wing sauce. I simply use the hot sauce to make these. These should be served with Blue Cheese Dipping Sauce and celery sticks (throw in some carrot sticks if you want). That’s the way they were intended to be served. However, don’t buy the off-the-shelf blue cheese salad dressing. I’ve included a recipe for the dipping sauce at the end.
2-1/2 lbs chicken wings (I buy the party wings, which are already trimmed and split)
Sea salt and pepper (to taste)
1/2 cup butter
1/2 cup Frank’s Original Red Hot Sauce
Preheat oven to 425 degrees. Place the wings in a roasting pan. Season to taste on both sides with salt and pepper. Roast the wings for about 20 minutes on each side or until the center of the wings are no longer pink. After the initial roasting is done, I put the broiler on for a few minutes to brown them a bit.
While the wings are broiling, melt the butter in a sauce pan. Add the hot sauce and stir to mix.
Remove the wings from the oven and place in a bowl. Pour the hot sauce mixture over them and stir to coat.
Serve with Blue Cheese Dipping Sauce, celery sticks (and carrot sticks if you want).
Blue Cheese Dipping Sauce
1/2 cup plain Greek yogurt
1/2 cup light mayonnaise
1 tbsp apple cider vinegar
1/2 cup plus 1/4 cup crumbled blue cheese, divided
1/2 tsp Worcestershire sauce
1/2 tsp sea salt
1 tsp garlic powder
Place all the ingredients except for the 1/4 cup of crumbled blue cheese in a food processor. Blend well. Remove from the food processor and place in a dish. Add the 1/4 cup crumbled blue cheese and stir. You’re read to go!