Buffalo Wings
Ingredients
- 15-20 whole wings
- 1/2 cup Louisiana Hot Sauce
- 5 tablespoons butter
- 1 1/2 tablespoons white wine vinegar
- 1 teaspoon Lea & Perrins (Worcestershire sauce)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Instructions
Place a large roasting pan on the stove over two burners. Put a roasting rack in pan; fill with enough water to come up to but not over rack; bring to a boil. Reduce heat to a simmer. With kitchen shears or a sharp knife, cut wings into three pieces (drumettes, flats and tips). Freeze tips for making stock at another time. Place drumettes and flats in a single layer on roasting rack; cover roasting pan tightly with aluminum foil. Steam wings for 15 minutes. Line a rimmed baking sheet with paper towels. Carefully transfer roasting rack of wings from roasting pan to baking sheet (I grab the rack on each side with two pairs of tongs). Refrigerate wings for at least 1 hour, uncovered. Preheat oven to 450 degrees. Remove baking sheet from refrigerator and replace papers towels with parchment paper. Place wings in oven; roast for 20 minutes. Flip wings and continue to cook until crispy and golden brown, 20-25 additional minutes. Meanwhile, make the sauce by whisking remaining ingredients in a small saucepan over medium heat until butter is melted. Remove wings from oven; transfer to a large plastic container. Pour sauce over wings, secure lid and shake vigorously until wings are evenly coated. Transfer to a serving platter. Serve immediately with celery, carrots and blue cheese or Ranch dressing. Makes 6-8 appetizer servings.