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 Donuts, Dresses and Dirt