Buffalo Barbeque Chicken Wings

Once we moved out of the city it was hard to get good quality buffalo wings that were made with fresh ingredients, so we started making our own. There are several ways to cook the wings, we prefer to roast them which makes for a real crisp exterior. Why spend the time and money to go out when these are so easy to make at home?

Ingredients

8 Chicken Wings
2 tbsp Johnson’s Barbecue Sauce
3 tbsp Melted Butter
4 tbsp Franks Hot Sauce
2 stalks of celery cut in 4-5” strips
Blue Cheese dressing for dipping

Preheat the oven to 400 °F.
Remove chicken wings tips and save to make chicken stock, they can be frozen to use for this purpose later.
Cut the remaining chicken wings in half so you have a drumette and winglets.
Place the wings in a roasting pan so they are not touching each other. (We use two glass roasting pans that can fit in the oven side by side.)
Cook the wings for about an hour, rotating and flipping them over after 30 minutes. The outside skin should be crispy, and the temperature should be at least 165 °F; we find they taste better at 190-200 °F. Place in a large bowl.
Combine the butter, barbeque sauce, and Franks well in a measuring cup, then pour over the wings, and mix to combine.
Serve with twice cooked French Fries (Sides Section), celery sticks and blue cheese dressing.