Saturday, August 4, 2018

Angeli's Buffalo Wings

 This dish is relatively healthier than wings at restaurants since the wings are baked rather than fried, and just as good as long as you have a good wing sauce. The secret is to bake the wings until their skins become crisp before applying the sauce to the wings. Also, you need a pot with a round bottom like a saucier or small wok for the sauce. By the way, the wing sauce doesn't have to be Buffalo style; for example, you could use barbecue sauce or any good glaze sauce. The sauce just needs to be thick and will stick to the wings.

Serves 2-3

 1 package of chicken wings (if frozen, defrost first)
1 cup or more of wing sauce (my favorite is Red Hot's Buffalo wing sauce)

1) Preheat oven to 400 degree. Lay the wings out on a foil-covered baking sheet (no need to season the wings -- just bake them as is).

2) Bake the wings for 45 minutes.

3) While the wings are cooking, pour wing sauce into the pot and warm up the sauce. You don't need to boil the sauce or anything, just keep the sauce very warm.

4) Once the wings are done and taken out of the oven, take each wing with tongs, one at a time, and dip it in the pot, making sure the wing gets all covered with the sauce. Once done, put the wing onto a serving plate after gently shaking off excess sauce.

Now, the wings are ready to eat. I usually serve them with some veggies and a dipping sauce (I usually mix mayo and wing sauce for the dipping sauce).

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