Sunday, October 31, 2010

Buffalo Wings

I needed a new fantasy quarterback for a fill in start this week. After scouring the waiver wires and consulting with the TWSF scouting team, I decided to go with Buffalo's Ryan Fitzpatrick. As the acquisition went through I remembered that we had a package of wings in the freezer and a bottle of Franks RedHot in the fridge. There is no better way to take the edge off rooting for the QB of the winless Bills than making a batch of Buffalo's famous wings. I have been tinkering with the wing making process for years and this method has emerged as the best, at least until I get an industrial deep fryer. While Fitzpatrick's performance came up a little short in overtime, the wings, as always, did not disappoint.

Recipe after the jump.

1 dozen fresh whole wings (these are better than the pre-trimed frozen wings)
1 bottle of Frank's RedHot sauce
1.5 sticks of butter
3/4 cup flour
1/2 tablespoon cayenne pepper
1/2 tablespoon garlic powder
1/2 tablespoon red pepper flakes
1/2 teaspoon salt

1. With a large knife remove the tips of the wings and discard then separate the wing at the joint

2. In a bowl mix the flour, cayenne pepper, garlic powder, red pepper flakes and salt

3. Coat the wings in the flour mixture

4. In a saucepan melt 3/4 of a stick of butter then add 3/4 cup of hot sauce

5. Submerge the wings in the sauce with a pair of tongs coating evenly

6. Transfer the wings to a baking sheet, preferably one that is covered with aluminum foil which is sprayed with Pam

7. Bake the wings at 425 degrees for 45 minutes flipping halfway through

8. Prior to removing the wings from the oven, melt another 3/4 of a stick of butter and 3/4 cup of hot sauce

9. After removing the wings from the oven, coat in the hot sauce and transfer to serving plate

10. Serve with ranch, blue cheese, extra hot sauce and celery

No comments:

Post a Comment