Tuesday, September 20, 2011

Buffalo Chicken Wings

I love buffalo chicken wings.  Messy spicy sauce with cool blue cheese dressing - yumm!  I remember my Dad making them for parties when they were a new fad food.  In college my roommates and I started many evenings out at a local bar that served the best wings, we would often finish the night here as well.  I am constantly searching for a place that comes close to The Monopole, but I still haven't found it.

Despite my love for wings I have never tried to make them. Last weekend I decided to finally give it a try, maybe I could make wings that could compare to what I remembered from college.  The result - a total flop.  Now I am just craving wings even more.  The sauce never stuck and the result was a boring wing with no flavor.  We still managed to eat them all, but that was because of the blue cheese dressing which was very yummy.

I am so sad about this flop, it had the makings of a perfect Fall afternoon feast.

I think wings are best when fried, but I know they can also be good when just baked.  So what happened?  Here is the recipe I used.  I forget exactly where I found it, but it is comparable to many others I looked at.  Any suggestions on why these were such a flop?  Anybody have a good no fail recipe to share?

Buffalo Chicken Wings

3 lbs Chicken Wings
1/2 c. Butter, melted
1/2 c. Franks Red Hot Sauce
2 1/2 tsp. Tabasco Sauce
1 1/2 Tbs. Chili Powder

Place wings in single layer on baking sheet.  In 375 degree oven bake until wings are cooked through and slightly crispy.

While wings are cooking combine remaining ingredients in large bowl.  Add cooked wings and toss to coat thoroughly.  Return coated wings to baking sheet.  Lower oven temperature to 300 and bake wings for an additional 10 to 15 minutes.

Blue Cheese Dressing

2 oz. Blue Cheese, crumbled
1/4 c. Buttermilk
1/4 c. Sour Cream
1/4. c. Mayonnaise
Juice of 1/4 lemon
Salt and Pepper to taste

In small bowl combine all ingredients.