Sunday, February 19, 2006

Finally a good baked buffalo wing recipe

Baked Buffalo Chicken Wings
Food and Wine Magazine’s Quick From Scratch Chicken Cookbook Copyright 1997, 2001, 2004

4 pounds chicken wings
3 tablespoons cooking oil
4 cloves garlic, chopped
1 ¾ teaspoon salt
1 ½ teaspoons cayenne
2/3 cup mayonnaise
1/3 cup sour cream
¼ pound blue cheese, crumbled (about 1 cup)
2 scallions, including green tops, chopped
5 teaspoons vinegar
¼ teaspoon fresh-ground black pepper
¼ cup ketchup
1 tablespoon Tabasco sauce ( I used Crytal Hot Sauce)
8 ribs celery, cut into sticks

1. Heat the oven to 425 degrees. In a large bowl, combine the wings, oil, garlic, 1 ½ teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes. I had the full wings and cooked these much, much longer.
2. Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining ¼ teaspoon salt and the black pepper.
3. In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve with the celery stick and blue-cheese dressing alongside.

I kept the proportions of this recipe the same but for about 12- 14 full-wings, I made 1 1/2 times the recipe for the wing sauce and I only made half the recipe for the blue cheese dip. I was curious how this recipe would be since I've never seen a buffalo chicken wing recipe using ketchup before but these were great. They weren't terribly hot since I used Crystal instead of Tabasco but that's how I prefer them. The blue cheese dip was excellent too. I almost left the scallions out but I'm glad I didn't. I liked the slight oniony taste they gave the dip. Most of the commercial blue cheese dressings aren't very flavorful. My two-year old loved the blue cheese dip but he's a horrible, double-dipper. Actually he just used the celery as a spoon basically, even George Costanza would have been mortified.

I've tried to make baked buffalo wings before but this is my first success. Other times the wings weren't crispy enough but this time they were. These aren't really much healthier than deep-fried wings I suppose but it's just not worth filling our deep fryer with oil for as much as we use it. It does take quite a while longer to get wings crispy in the oven compared to how long it takes to deep fry them but we weren't in a hurry.

I forget exactly what the score is with these Food and Wine cookbooks but it's many, many successes to only one failure. I would definitely make these wings again. Hopefully next time, I'll have the wingettes and drummies on hand. I don't mind the full wings but I prefer them broken down (I'm a wingette girl).

Question of the Day: Do you prefer the 'drummie' or the 'wingette' part of the wing, or don't you care for wings at all?


The Cookbook Junkie said...

I like the wing part and my husband prefers the drummies so we make a good team.

Randi said...

I cant stand wings, I really hate chicken skin so I think thats a big part of why I dont like wings. The first few times I broiled wings for Robin, i didnt take the tip off, she told me I should have because wings are never served with the tips. So, now I know how to take the tips off and then seperate the joints into the wing and drumette. The wing tips are good for making stock.

Tricia said...

When i was a child, the wing was my favorite part of the chicken (the whole wing), but now I don't like them at all!

Thomas Andrew said...

My girlfriend and I LOVE wings!!! We will definitely give this recipe a try! Thanks!

Anonymous said...

Made these for my husband and he loved them. I had to cook them much longer than 25 minutes, but my oven's old. I don't eat chicken myself, but the blue cheese dressing was simple and delicious. We ate it with carrots all the next day. I'm definately going to make that again.

Anonymous said...

Made those for the superbowl with mini drumsticks. Delicious recipe with authentic buffalo flavor. They were a huge success. I will definitely make them again.

Unknown said...

Very good!!! Easy to make, and we ate them right up.

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