I’m not just a Realtor who is good at finding houses 🙂 I also love finding the perfect recipes for the foods we love best. If you are looking for the perfect chicken wing recipe, I assure you, this classic will bring home the win every time!
We pretty much will eat anything that has been “Buffalo-ized” in our house. Chicken, shrimp, mac & cheese, pizza, egg rolls, dips, calamari, French fries, baked potatoes … we’ve done it all! So thankful to have discovered this recipe as we now routinely come back to these classic wings based on the original Anchor Bar recipe from Buffalo, NY. (It’s been a long time since I ate wings in Buffalo, NY , but we make these at least once a week and now prefer them to ordering out in our area!)
About 3 lbs of chicken wings (you can buy the wingettes already set to go, or buy whole wings cut them apart at the joint)
1 Tablespoon peanut oil (or vegetable oil)
1 tsp salt
1 cup flour
1 1/2 Tablespoons white vinegar
1/4 tsp cayenne pepper (increase slightly for hotter wings)
1/8 tsp garlic powder
1/4 tsp Worcestershire sauce
1 tsp Tabasco sauce (increase slightly for hotter wings)
1/4 tsp salt
6 Tablespoons Frank’s hot sauce
6 Tablespoon butter
Preheat oven to 425 degrees F.
1. Toss wings in a bowl with oil and salt. In large zip lock bag, add flour. Add wings to ziplock with flour and shake until evenly coated.
2. Line cookie sheet with foil and oil (I usually use about 1 Tablespoon of peanut oil for added flavor and evenly coat the foil by spreading it around with my fingers. Make sure it is all covered so wings don’t stick.)
3. Take wings out of bag, shake off extra flour, and place on cookie sheets. Do not crowd them so they bake evenly. Place on bottom rack of oven and bake for 20 minutes at 425. Then flip and bake for another 20 minutes, or until wings are cooked through.
4. Time to make your sauce… in sauce pan combine white vinegar, cayenne, garlic powder, Worcestershire, tabasco, salt, Frank’s hot sauce, and butter. Cook on low heat until blended then let turn off heat and let sit (Go low and slow with the heat when cooking the sauce. If you cook on too high of a heat, the butter will separate from the sauce.)
5. Once wings are done cooking, place in large mixing bowl. (I try to stack them up on the edges of the bowl so when I pour the sauce in, it is a little easier to evenly coat the wings.) Gently toss with wooden spoon or spatula (don’t get too “rough” with them, you don’t want them to lose any of their crispy coating goodness).
6. Serve with blue cheese and celery. Enjoy!!
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