Sunday, January 8, 2012

Oven Roasted Buffalo Wings

It's Sunday and Sunday means football. 

What goes best with football?

 Buffalo Wings. 

My handsome roomie (and boyfriend) loves homemade hot wings. I love them too. They are insanely delicious and beat out any deep-fried restaurant wings that I've ever had and I've tried a ton of them. 

The best part about these buffalo wings, besides the fact that they are delicious, is how simple they are to make (and you all know how much I adore simple, beautiful food). 

Oven Roasted Buffalo Wings

All Natural Chicken Wings (1-1 1/2 lb per person)
Oil (olive or canola)
Smoked Paprika
Garlic Salt
Lawry's Seasoned Salt 
White Pepper
Lemon Pepper
Cayenne Pepper
Frank's RedHot Buffalo Sauce

1. Heat your oven to 500 degrees F
2. Breakdown your wings. I like to keep them rustic and not clip the tips - I just cut them between the drumette and the flat so that each wing is broken into two pieces and then place them in a bowl
3. Add just enough oil to your bowl of wings to coat them and then add your spices and seasonings. You can use the combination that I have listed above or some of your personal favorites. Just make sure you get a solid balance of salt and pepper and don't be shy - you want to make sure you pack them with lots of flavor! Coat the wings liberally then toss to ensure everything is covered evenly.

4. Next lay wings out on a sheet tray in a single layer. Bake for 25 minutes or until golden brown and delicious-looking.  
5. Pull tray from oven and place wings back into a bowl.

6.  Toss with your favorite hot sauce - I like  Franks RedHot Buffalo Sauce. 
7. Serve Immediately with buttermilk ranch or bleu cheese for dipping. I also like to put a family style platter of veggies out - carrots, celery, jicama, sugar snap peas, etc. 
8. Enjoy!

Note: Don't forget an extra bowl for bones :)

Tim Tebow is no good. Except when he's great" 
- Andrew Das [NY TIMES NFL Blog]

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