I crave Buffalo wings. Especially this juicy, healthier, twice-cooked, baked version. There’s just something about eating crispy chicken dripping in spicy hot sauce and then putting out that delicious fire with bleu cheese dip. I even love the celery and carrots, (a little side of healthy). Legend has it that hot chicken wings originated in Buffalo, New York at the Anchor Bar. Created by co-owner Teressa Belissimo. So fine people, we owe her our deepest thanks & appreciation for all of the tears we’ve cried, heartburn endured, and sticky fingers. Thanks indeed!
Hot Chicken Wings!
- 12 whole chicken wings (about 3 pounds)
- Bleu Cheese dressing **(I prefer homemade or Ken’s)
- 1/4 cup Franks Hot Wing Sauce
- 1 small clove garlic, minced (optional)
- pinch of cayenne pepper (optional)
- Kosher or sea salt
*Note: I suggest buying the wings with the tips snips already, or drumetts (much easier). Par-boiling the wings prior to baking will render a lot of the fat. If you’re not using Frank’s Wing Sauce, you’ll need to add butter, or Smart balance to the hot sauce (for richness). **A few of my wonderful Facebook fans suggest Marie’s Bleu Cheese dressing. Or make you own!
- Remove the tips of the wings with kitchen shears or a knife to separate the wings at the joint. Place in a large covered pot with about 2″ of water in the bottom, add some salt, cover and bring to a boil. Steam for about 15 minutes.
- Remove the wings, spread out on paper towels to dry, and refrigerate for about 1 hour.
- Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper or foil (spray first with cooking spray). Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 25 more minutes, or until the meat has cooked through and the skin is golden and crisp.
- Remove the wings from the oven, transfer to a bowl and toss with the Frank’s hot sauce. Serve with your choice fresh vegetables and Bleu cheese dressing.