Thursday, January 20, 2011

Buffalo Chicken Wings (Baked)

My husband said, "I'd like buffalo wings.  The real kind."

What he meant was that he wanted wings slathered in sauce, not plain wings with sauce on the side.

He's been subject to the sauce on the side rule since our older daughter dislikes the buttery, vinegary, tangy sauce. But Lizzy was away on a ski trip with her friend, and Mark was free, free at last, to have wings his way.

I've been making these wings for years.  In fact, buffalo wings (deep-fried) were one of my first posts for this blog, and I also posted a blue cheese dressing recipe to go with the requisite celery and carrot sticks.  My pictures weren't so good back then.  An anonymous commenter noted, "Love your blog and lots of your recipes, but this has to be the most un-appetizing picture of wings ever!! You need a better finished wing picture!"  Click here to see the post, and the method for frying wings.

Buffalo Chicken Wings (Baked)

2 packs of chicken wingettes
Brine (8 cups water, 2/3 cup kosher salt, 2/3 cup sugar)
Buffalo wing sauce below (Frank's Red-Hot Sauce, butter, vinegar)

Notes:  This recipe is very scale-able.  You can make as many wings as you like, and you may not have to increase the brine to cover the wings.  Also, please note that if you're going to brine the wings, you'll need a big enough container to hold the water and wings, plus refrigerator space to hold the container.

Make the brine in a large bowl or pot, letting the sugar and salt dissolve in tepid water.  This can take a few minutes, so be patient, whisking the water occasionally until the sugar and salt dissolves.  I usually start the brine water first, 20 minutes before I start cooking or earlier in the day, so that when I need it, the brine is ready.

If you don't buy the wingettes but full chicken wings, cut off the wingtip and separate the drumstick and the wing , or the "two-bone" as my daughter calls it.  If you're not really sure how to cut up wings, watch this handy dandy video.

Add the wings and let brine in the fridge for 1-3 hours.  

When you're ready to cook the wings, preheat oven to 425 degrees.

Take out bowl/pot of chicken from the fridge and rinse chicken well, and I mean really well -- I dump them out into a clean sink and rinse them with the faucet sprayer.  Dry on paper towels and then place on a baking sheet or baking sheets if you have a lot of wings.  I use Silpats, so the chicken doesn't stick to the baking sheet, but one could also use non-stick aluminum foil or teflon baking sheets. Sprinkle with fresh ground pepper and put on the middle rack of the oven.

The wings will take 45 minutes to an hour and 15 minutes, depending on their size and how crispy you like them.  If you want to bake the sauce onto the wings, that will be another 15 minutes.

Cook the wings for 30 minutes or until they start browning on one side and then flip over.  You can flip them occasionally from this point, so they brown on both sides, and you'll notice some wings will brown more quickly than others.  You can rotate the baking sheet(s), and/or move the wings around on the tray for even browning.

When they are crispy to your liking, take them out and toss with the buffalo wing sauce.  You can serve the wings at this point.

If you want to bake the sauce onto the wings, place the sauced wings back in the oven, turning it down to 350 degrees, and let the wings bake for 15 minutes.

Serve with celery sticks, carrot sticks, and blue cheese dressing.

Buffalo Wing Sauce

Frank's Red-Hot Sauce (1 small bottle)
4 tbs. butter
1 tbs. white vinegar

Heat sauce ingredients together over low heat. If you have a big bottle of Frank's red-hot sauce, there's a recipe on the bottle. This recipe is very flexible so you can have more butter to make it less spicy or add more hot sauce to make it spicier.

If there's no recipe on the bottle, it's almost a 1:1 ratio of red-hot sauce and butter, but with a tad more red hot sauce, and a splash of white vinegar.


Jenn @ Cooking Aweigh the Pounds said...

I love wings, but hate to fry. This would be perfect in my house!

And PS...I don't think that your old picture of wings is THAT bad! :)

Lisa said...

I also love wings but hate to fry and am always looking for a way to bake everything with the same results. From the look of your buffalo wings, this method works out very well.

Culinary Cory said...

Huge fan of baked buffalo chicken wings. I like the shake a bit of flour on the wings before baking. That way the buffalo sauce has something crunchy to stick to. So good.

Olive said...

this is one of my favorites; I'll try baking 'em too next time. Thanks for sharing!:)

♥peachkins♥ said...

I love buffalo wings, I guess I'll baking them from now on...

skip to malou said...

hubs will be cooking chicken wings again soon... it's his superbowl tradition. I may have to share your recipe with him, to avoid his "oh ill wing it" cooking style. haha!

Melissa @IWasBornToCook said...

I just made baked wings this past weekend too...they were DELICIOUS!

BartroCook said...

I found your recipe through a Google search and just made the Buffalo Wings for SuperBowl. My family LOVED them and they were restaurant-quality for sure. I will definitely make them again! Looking forward to trying some of your other recipes.

Ninette said...

BartoCook, thanks for your thoughtful comment, and I'm glad you enjoyed the wings! I couldn't find any wings for the Super Bowl myself!

Jo said...

LOVE the wings. amazing recipe! thank you so much ! making these made my family feel great and it made ME feel great too because it was so successful :)

Ninette said...

Thank you, Jo! I'm glad you and your family liked them. You are sweet to send me such a nice comment.

Charley29 said...

i will die for this food. i love this post.

Anonymous said...

Nice recipe have to try it soon but cook them on the grill. Have to say I don't under stand why your husband can't have sauce on his wings every time. Just desperate some for your daughter before you sauce his whenever you make them. This is what we do with BBQ sauce in my house.

Ninette said...

Sometimes I sauce half and leave the others plain. It's a good idea.