Background: 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. In the spirit of not wasting anything the cut off wingtips are used to make homemade chicken stock.
Ingredients:
6-8 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
Steps:
- Preheat the oven to 400 °F.
- Remove chicken wings tips and save to make chicken stock, the tips can be frozen before making stock.
- Cut the remaining chicken wing in half so you have a drumette and wingette.
- 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 wings for about an hour, rotating and flipping over the wings 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 French Fries, Celery Sticks and Blue Cheese Dressing.
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