|Oven Hot Wings|
It's winter, so I'm using my Instagram pics.
|Oven Teriyaki Wings|
That said, I got this recipe from Allrecipes.com. The title is "Restaurant-Style Buffalo Chicken Wings" and it calls for frying the chicken in a deep fryer. One of the reviewers gave instructions for baking them, and that sounded better to me. They satisfy the husband, and I like them with teriyaki sauce. They're just a little more work than my average meal around here.
Oh, and now that it's winter, my pics of dinner-type items will be looking like this. I'm using my fancy new iPhone. It works. You at least get the idea of what the food looks like, and they look a little bit hip, I suppose.
That's it. Give these a try. You'll like 'em. Ezra sure did.
--adapted from Allrecipes.com
- 10 chicken wings*, cut into drumette and that other piece
- 1/2 cup flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup Frank's Red Hot sauce**
- 1 dash garlic powder
- 1 dash black pepper
- 2 sturdy baking sheets
- non-stick foil
Make sure your chicken wings are cut into their two pieces (drumette and the other piece). Pat dry with paper towels.
In a large bowl, mix the flour, paprika, cayenne pepper, and salt. Place all of the chicken pieces in the flour mixture and toss until evenly coated. Cover and refrigerate for 60-90 minutes. (Note: I don't always let it sit this long, like tonight, where I cut, dried, and placed the wings in the bowl and then on the pan and into the oven in a matter of 30 minutes because of limited time. Do what you have to.)
Preheat oven to 350 degrees Fahrenheit.
Pull out a large piece of non-stick foil for each baking sheet and form it into an insert for the pan by folding up the corners. This will help catch the grease and make for easy cleanup.
Place half of the chicken pieces on each pan. Bake at 350 degrees for 45 minutes, turning and rearranging them with tongs every 10-15 minutes, so they cook evenly.
Meanwhile, in a small saucepan over low heat, place the butter, hot sauce, pepper and garlic powder. Heat until butter is melted. Stir and set aside.
When chicken is crisp and most of the grease has rendered, remove chicken from the oven. Toss wings two or three at a time in the sauce--or place wings in bowl, pour sauce over, and toss with spatula. Your choice.
*For a meatier, "lighter" version, use fresh chicken tenders. If you choose this, you'll need to pour a couple of tablespoons of canola oil on the pan before putting the chicken on it, to help crisping and browning. You can also use some wings and some tenders. The oil from the wings will help the tenders brown.
**I also like to use bottled teriyaki sauce instead of the hot sauce. I pour about a quarter to a third of a cup over half the wings about halfway through the cooking and stir with a silicone spatula to coat thoroughly. Then as they continue to bake, the sauce caramelizes and turns it into salty sticky chicken candy. Mmmmmm.
Makes about 4-5 servings.
|Ezra's liking the wings. The hot ones.|