Buffalo wings were made famous by the Anchor Bar in Buffalo, NY. They are traditionally made by first baking the chicken wings to cook them and then deep frying them and tossing them in a vinegar based cayenne pepper hot sauce and butter. Since then, hundreds of variations have been made and even entire restaurant chains have sprung up focused on Buffalo wings. Our version is much healthier, as they are NOT FRIED.
NOTE: If you would like to learn more about different types of foods to barbecue, grill or oven roast, please read the “Recommendations for selecting your Beef, Pork, Chicken, Turkey and Seafood” PDF, located in the RECIPE heading at the top of the Home Page.
1) For 1 dozen chicken wings: Rinse and pat them dry.
2) Toss them with 1 tablespoon of vegetable oil in a bowl. The oil is necessary for the spice mix to adhere to the wings and bloom their flavor.
3) Then grind or pour 2 ½ tablespoons of the Buffalo Wing Seasoning onto the chicken wings for medium amount of spicy heat. Tossing to coat all sides. For mild wings reduce the amount of Buffalo Wing Seasoning to 1 tablespoon. For spicy wings increase the amount of seasoning to 4 tablespoons or as you prefer. See Figure 1 below for a medium version of the spice grinding.
NOTE: One word of caution, these rubs are self-contained, meaning that they already have salt in them in the proper ratio to the spices and herbs, so don’t overdo it with grinding the rubs and DON”T add any additional salt.
4) After you have rubbed your wings, refrigerate it and allow the rub to rest on the chicken wings for at least 20 minutes or up to twenty-four hours. The longer the resting period, the more the rub can penetrate the chicken.
NOTE: Always buy your meats from a quality reputable stores. Keep all meat under refrigeration as much as possible during preparation. Don’t leave any meats out at room temperature for more than 30 minutes, except when you are ready to cook it. Then let it just reach room temperature prior to cooking, but don’t let time exceed an hour. Food safe guidelines recommend that any proteins (meats in this case) are not exposed to the “Temperature Danger Zone” (40 F. to 140 F) for more than 4 hours for its entire journey to you cooking it. We are informing you of these food safety guidelines, because we want you to have a wonderful flavorful safe food experience, every time.
Figure 1. Chicken wings tossed in oil and Buffalo Wing Seasoning, ready for the oven.
5) Bake them in a preheated oven at 400°F. for 40 to 45 minutes. This gives the wings enough time for the skin fat to render out and get crispy.