Buffalo Baked Chicken Wings Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
No Ingredients Found,
Directions:
In this version, the wings taste especially good because they are
baked, not fried. According to the Love Chef, Buffalo Chicken Wings
were frits served at the Anchor Bar in Buffalo, New York, in 1964.
For mild wings, use just a dash of cayenne pepper and for hot wings,
use 1/8 tsp cayenne. For RED-HOT wings, use 1/4 tsp. 18-24 chicken
wings 1/2 cup unsalted margarine, melted 6 tbsp hot pepper sauce
cayenne pepper to taste celery sticks blue cheese dressing of your
choice
Preheat the oven to 425F. Place the wings on a rack in a baking pan
and bake for 10 minutes. Remove the pan from the oven and reduce the
heat to 400F. In a small bowl, stir together the margarine, hot
pepper saquce, and cayenne pepper. Remvoe a small amount of the
sauce and brush it onto the wings. Bake the wings for 10-12 mintues
longer, or until crispy and cooked through. Pour the remaining sauce
over the wings. Serve the wings with celery sticks and blue cheese
dressing on the side. Makes 4-6 appetizer servings. Origin: Cooking
with Regis and Kathie Lee Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-18-94
Source from luhu.jp
baked, not fried. According to the Love Chef, Buffalo Chicken Wings
were frits served at the Anchor Bar in Buffalo, New York, in 1964.
For mild wings, use just a dash of cayenne pepper and for hot wings,
use 1/8 tsp cayenne. For RED-HOT wings, use 1/4 tsp. 18-24 chicken
wings 1/2 cup unsalted margarine, melted 6 tbsp hot pepper sauce
cayenne pepper to taste celery sticks blue cheese dressing of your
choice
Preheat the oven to 425F. Place the wings on a rack in a baking pan
and bake for 10 minutes. Remove the pan from the oven and reduce the
heat to 400F. In a small bowl, stir together the margarine, hot
pepper saquce, and cayenne pepper. Remvoe a small amount of the
sauce and brush it onto the wings. Bake the wings for 10-12 mintues
longer, or until crispy and cooked through. Pour the remaining sauce
over the wings. Serve the wings with celery sticks and blue cheese
dressing on the side. Makes 4-6 appetizer servings. Origin: Cooking
with Regis and Kathie Lee Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-18-94
Source from luhu.jp