I know, more Super Bowl food (who AM I???) – but, much like the chili and cornbread, these have been a staple in my home for years.
all images courtesy of: Doug Schneider Photography
Back in the day I didn’t think it was possible to make buffalo wings – I mean, really good buffalo wings – without a lot of basting, frying, butter and fuss. And then my dear friend R (from this post) shared his recipe with me.
hundreds many of these delicious wings over the years, I couldn’t believe that they were this easy. But he assured me that they were.
And with the “big game” just over a week away, I thought it was about time I shared it with you!
Have a great weekend, and make some wings, why don’t you (no one has to know how easy they were!)?
Amazing photos – again – by the uber-talented Doug Schneider (how will I ever go back to taking my own photos???).
2 lbs. wings, tips cut off
one 12 oz. bottle of buffalo sauce (I like Frank’s)
celery and carrot sticks
Blue cheese and ranch dressing
Pre-heat oven to 425. Spray a wire cooling rack with a non-stick cooking spray, and set over a foil-lined baking sheet. Place the wings in a single layer on the rack; season with salt and pepper. Bake for about 45 minutes (watching to make sure they don’t burn).
Remove the wings from the oven and transfer to a large bowl. Toss with just enough buffalo sauce to cover (not drench); use two large spoons to make sure the wings are evenly coated.
Remove the foil from the baking sheet and replace with a clean sheet. Return the wings to the rack and place in the oven for another 20-30 minutes. Toss with more sauce, cool slightly and serve them up with your celery and carrot sticks, dressing and more sauce!
This delicious recipe brought to you by Sheri Silver