“I promise to make you chicken wings. The spicy kind and not the wimpy kind.”
This is a vow I made on our wedding day to the Hubs in front of God and everyone. Nope, not kidding. … Surely you all know by now, that I’m not one to break a promise (crosses fingers behind back). Chicken wings happen, and often, at my house. The Hubs is from Buffalo, New York. He jokes that he spent half his life living next to one border, and now he’s living next to the other. He reminds me that there are no “Buffalo wings” in Buffalo. They just call ‘em “wings.”
We’ve been to the Anchor Bar, the birthplace of chicken wings, in Buffalo. We’ve even sampled some amazing wings at a bowling alley south of the city. So many places have them, they should rename the place “Wing City.” We’ve had many, many chicken wings over the years, that I would consider ourselves connoisseurs of this American favorite. I’ve seen people change up this recipe, but there’s nothing like the original, and that means Frank’s Hot Sauce.
In Mexico, I can find already prepared Frank’s Hot Sauce for “alitas,” or wings. No need to buy it. The sauce for is very simple to make. It’s Frank’s Hot Sauce, Worcestershire sauce, and butter. That’s it. Why mess with perfection? I bake my chicken wings. Traditionally, Buffalo Chicken Wings are fried. As the Hubs is fond of saying, “Fat tastes good!” In my humble opinion, the baked version is just as good. Plus, I can justify eating loads of bleu cheese dressing. I brush those wings with the sauce once and return them to the oven. Flip them over, I hit them with more sauce. Fortunately, they don’t hit back. Well, maybe not until much later. 🙂
Once they are out of the oven, dress them with the remaining sauce. Serve with celery and carrots (only celery according to my Buffalonian Hubs. Carrots are a sacrilege.) and lots of napkins – cuz there’s a limit to just how much finger lickin’ is good. Enjoy!
- 2 tablespoons oil
- 24 wings
- 1 stick of butter
- 12-ounce Franks Hot Sauce
- Several dashes of Worcestershire sauce
- For Sauce:
- Add Frank's Hot Sauce, Worcestershire sauce, and butter to a small pan.
- Cook over medium to low heat until butter has melted. About 2 minutes.
- Stir to combine.
- Set aside until using.
- For the Chicken Wings:
- Preheat oven. 425 degrees F.
- Wrap baking sheet in foil paper.
- Pat the chicken wings with a paper towel.
- Brush the foil paper on the baking sheet with oil.
- Place chicken on the baking sheet.
- Salt the chicken.
- Bake for 20 minutes.
- Take out of the oven and brush with the sauce.
- Return to oven and bake for 10 minutes.
- Take out of the oven and turn the chicken wings.
- Brush with the sauce.
- Return to the oven for another 10 minutes.
- Take out of the oven and toss in remaining sauce.
- Serve with bleu cheese dressing, celery, and carrots.
Disclosure: This post contains affiliate links.