Keeping this post short and sweet. Enjoy the sunshine, the game of soccer (futbol) and Happy 4th of July weekend, everyone!
Oven 'Fried' Buffalo Chicken Wings
slightly adapted from this recipe
36 wing pieces (1 chicken wing makes two pieces flat and drum)
2 tablespoons vegetable oil
1 teaspoon salt
1 cup all purpose flour
1/4-1/2 teaspoon black pepper
For 36 wing pieces, make a double batch of Buffalo Sauce below:
1 1/2 tablespoon white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons hot sauce (Louisiana hot sauce/Frank's was recommended but I got what was available)
1 teaspoon of oil (optional)
Preheat oven to 425F.
Toss the chicken wing pieces in a large bowl with the salt and the oil and mix. In a measuring cup, add the flour and black pepper and mix. Place the chicken wing pieces into a large Ziploc bag and add the flour. Zip and shake lightly so all pieces are evenly coated with flour.
Shake lightly any excess flour and place on an oiled foiled* cookie sheet with some space in between the chicken wing pieces. Do not crowd the chicken wings. Cook for 25 minutes on one side and then 15 minutes longer on the other side.
While the chicken wings are oven 'frying,' mix all the sauce ingredients in a small sauce pan, bring to a simmer and turn off the heat.
Once the chicken wings are cooked, spoon some sauce over each chicken wing or remove into a serving bowl and pour the sauce over the chicken wings to coat well.
*I find that even with oiled foil, the wings tend to stick a bit, so I use for years now un-oiled If You Care brand parchment paper. Parchment paper has a reputation to burn at high temperatures. However, based on my experience this one doesn't. Keep in mind ovens vary and you might get different results with the parchment paper.