It is football season and time for some wings
It’s football time, and you know what that means! Dial up the local wing place and order a couple of plates of tasty chicken.
I mean, you could do that. But why waste an opportunity to get in the kitchen?
The Buffalo wing is synonymous with football season. It’s the perfect dish to serve around the TV while everybody’s watching the weekly games.
It’s hard to narrow down the Buffalo wing’s beginning. Most stories point to a place in Buffalo called the Anchor Bar, where the dish was first prepared by a woman named Teressa Bellissimo. There’s another person, a man named John Young, who claims credit for serving the wings before the Anchor Bar ever did.
It’s the Anchor Bar that gets the credit usually, around 1964, and so that’s what we’ll stick with, too.
The folks in Buffalo apparently don’t call them Buffalo wings, much like people in China don’t call their food Chinese. They’re just wings.
The Buffalo wing takes advantage of a part of the chicken that used to be discarded. It’s split into three parts:
The drummette – The tasty part with a bunch of meat.
The joint – The part I try to eat first so I can enjoy the drummettes last.
The tip – The part you throw out and don’t cook.
I set about to make my own version of the Buffalo wing. From what I hear, there are Buffalo wing purists who would probably let the air out of my tires for what I’m about to tell you.
First, I’m baking my wings instead of frying. They aren’t infinitely healthier (the sauce is pretty decadent), but they are less messy. Also, I chose to marinate mine instead of using flour.
Take my recipe with a grain of salt – I think you’ll like it.
Baked Buffalo Wings
5 pounds of chicken wings
5 tablespoons vegetable oil
Salt and pepper
For the sauce:
2 sticks unsalted butter
1 cup Texas Pete hot sauce
1 teaspoon cayenne pepper
1 teaspoon Worchester sauce
Prepare the wings: Take a sharp knife to each wing, cutting in-between the joints to separate into the three parts listed above.
Prepare the sauce: Melt the butter in a sauce pan. Once melted, pour in the other ingredients and whisk. Remove from heat.
Combine: Put the separated wings (get rid of those tips!) in a bowl and pour a third of the sauce on top. Marinate in the refrigerator for an hour.
Cook: Set the oven to 400 degrees. Line the wings up on cookie sheets (one won’t do). Bake for 30 minutes.
After this, you’ve got options. I chose to eat the wings without sauce, and found out that marinating the wings gave them a great flavor without overpowering my tongue. You can, of course, slather the wings with the remaining sauce if you want, or pour some into individual bowls so people can dip to their heart’s content.
This recipe is infinitely adjustable. Use a different hot sauce, or skip the hot sauce and add a tablespoon of garlic powder and the juice of two lemons for a great lemon-garlic taste. Or, instead of marinating the wings, coat them in flour before putting them in the oven. Pour the sauce on afterward.
They’re a labor of love, and if you perfect your own recipe you might think of ditching the wing place down the road and cooking yours from scratch every week.