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Buffalo Chicken Wings

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Ingredients

Units Scale

Chicken

  • 24 chicken wings (about 4 lbs), halved at joint and wing tips snipped off
  • 3 tbsp vegetable oil
  • 1 1/2 tsp salt
  • 1/2 tsp ground hot red pepper (cayenne) or to taste
  • 1/4 cup ketchup, or 2 tablespoons each ketchup and bottled barbecue sauce
  • 1 tbsp cider vinegar
  • 1 tbsp hot red pepper sauce (Frank’s, Texas Pete, or Tabasco, etc.)
  • Celery sticks

Blue Cheese Dip

  • 1 1/2 cups thick ranch dressing
  • 1/2 cup crumbled blue cheese

Instructions

For Chicken Wings

  1. Preheat oven to 425° F. Line 2 large rimmed baking sheets with foil and set aside. Pat wings dry on paper toweling.
  2. Place oil, salt, and cayenne in large plastic zipper bag, seal, and squeeze to combine. Add 6 to 8 wings to bag, seal, and shake to coat with cayenne mixture. Arrange wings in single layer on foil-lined pan, spacing about 1 1/2 inches apart. Repeat until all wings are coated.
  3. Bake uncovered — one sheet at a time — on middle oven shelf 20 to 25 minutes or until wings are lightly browned, tender, and no longer pink at bone.

For Sauce

  1. Meanwhile, combine ketchup, vinegar, and hot pepper sauce in large non-reactive bowl. Add baked wings and turn in sauce to coat.

For Blue Cheese Dip

  1. Whisk together ranch dressing and 1/2 cup crumbled cheese to combine.

 

Notes

Was pretty good. Spice scale: 4 out of 10. Could have been spicier. Good flavor.

For 2 of us, we made 6 drumsticks w/celery & dip, along with red potatoes baked at the same time, with same spices.

Find it online: https://recipes.jordanprins.com/buffalo-chicken-wings/