The advantage of making hot wings yourself is that you can make them extra spicy. Traditionally, Buffalo Wings are deep fried (unbreaded) before being tossed in Frank's Hot Sauce and butter. It's generally cheaper to buy your wings whole and separate the paddles from the drummies, but these wings came frozen from GFS, pre butchered.
I always completely thaw my wings before roasting, spray them with oil, and season with salt and pepper. Then I bake them on a sheet pan at 425ºF for about 30-40 minutes, flipping halfway through. I let them cool for a few minutes while I make a sauce. Generally, I put about a tablespoon of butter in the bottom of a bowl followed by a multitude of hot sauces that I keep around. This particular sauce was based on a mild hot sauce similar to Frank's and spiced up with El Yucateco habanero sauce and a touch of Sriracha. I put the very warm wings in a bowl with the butter and hot sauces and toss until the wings are coated and the butter has melted. Yes, tossing is really the best way to do this (you might want to do it over the sink if you are hesitant). If done correctly, the butter should incorporate into a nice sauce and not "break." The sauce should adhere to the wings and not run off into a greasy mess all over the plate.
Hope you enjoy!
2 comments:
Wow, those look great. I'll have to make some for my family because it seems like the pre-made ones are so expensive.
they do look great. also, it is something even a grade d chef like myself can make.
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