When it comes to my non-vegetarian section on my blog, no doubt it’s evident to see that I love chicken wings, as is the case with these Buffalo Wings that I made from scratch! I have friends who prefer not to eat them, because they claim that there’s just too much work involved for the pay off – meaning they prefer to eat chicken breasts, because they prefer not to deal with eating meat around a bone. To them, I have two things to say. First of all, meat on bones always, always, always tastes better. And, secondly, chicken wings are only as good as the sauce or seasoning that accompanies them, so the pay off can be quite large if the cook gets that sauce or seasoning just right.
I pride myself on my ability to prepare a lip-smacking sauce with just the right amount of sweet and heat. But, it’s been brought to my attention that my ‘heat’ level is not heat enough. So, Dear Reader, let me introduce you to the hottest wings on my blog. If this isn’t hot enough for you then you’re out of luck. It couldn’t possibly get any hotter for me; I was sweating just preparing the sauce. When I ate the first wing, beads of sweat began to form on the back of my head. I kid you not! So, this recipe is as hot as I can go. If you prefer more heat, don’t be shy with the cayenne, but do me a favour… don’t invite me for dinner. 😉
Even with the internal burning, I really did enjoy making these wings. First of all, that colour is extremely inviting! But, more importantly, the taste is phenomenal! There’s just nothing like a homemade sauce; sure, you can buy buffalo wing sauce in a jar, but trust me, make your own. I packaged these wings up and brought them to work to share with Margaret and Vera. Vera brought blue cheese dip and Margaret brought a side salad. I’m looking forward to our next ‘potluck’ lunch!
- 24 chicken wings, separated, tips removed and discarded
- 1 cup Frank's Red Hot Sauce
- ½ cup butter
- 2 tablespoons white vinegar
- ½ teaspoon celery salt
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
- Preheat your oven to 350 degrees.
- Organize the wings in a single layer on a foil-lined baking sheet. Bake for 25 minutes.
- In the meantime, over low heat, melt the butter in a saucepan until thoroughly melted.
- Add the remaining ingredients and whisk to fully combine. Continue to simmer for 20 minutes. Turn off the heat and set aside.
- Take the wings from the oven and pile them into a heat-proof bowl.
- Pour the buffalo sauce over the wings and toss to coat.
- Using tongs, place the wings back on the baking sheet and return to the oven. Bake for an additional 25 minutes.
- Serve immediately with blue cheese or ranch dipping sauce and fresh cut carrot and celery sticks.