hexeme | bringing people to the geeks and geeks to the people

In celebration of Super Bowl MCV I decided to try making buffalo wings for the first time. Simple recipe, as follows:

1. Bake 2 dozen cut and tipped wings at 400 degrees for 45 minutes.
2. While baking, mix a stick of butter, a 12oz jar of Frank’s buffalo sauce, an 8oz can of tomato sauce, a teaspoon of cayenne and 1.5 Tbsp of chili powder in a small saucepan and bring to a boil for five minutes.
3. Bring your oven down to 250 degrees, dunk the wings in the sauce, and put them on a clean tray. Bake another fifteen minutes.
4. Dunk the wings (or just spoon on sauce) again, bake another ten minutes.

Serve with bleu cheese dressing and celery.

Came out great. The spice was a bit front-heavy; didn’t taste quite as full-bodied buffalo as I’d hoped. Also, be sure to lightly grease the first cooking tray. Some of the wings stuck to it and I lost tender tender meat pulling them off to dunk them.

One question does come to mind — which is better, fried wings or baked wings? Only real argument I could come up with is fried wings can be crunchier, while baked wings get more cooked in flavor. I guess baked wings can be leaner if you use a wire rack to cook off the fat, but really, who gives a shit?

Also, I hate using an off-the-shelf product (Frank’s) in my food. Expect a few updates while I try to create a suitable — better, stronger, faster — replacement.