Is there anything better than spicy buffalo wings, a heaping pile of carbs and a tall cold beer? I’ve ordered this meal out a million times and have always wondered if I could make it easily at home – turns out with the simple (and I think fool-proof) recipe below, you can! The chicken turned out juicy and tender while the skin crisped up perfectly and the sauce recipe below is tangy and spicy. Adding this meal into regular rotation at Chateau Annie for sure.
Ingredients for Wings & Sauce
3 lbs chicken wings
2/3 cups hot pepper sauce (like Frank’s Red Hot)
1/2 cup cold unsalted butter
1 1/2 tbs white vinegar
1/4 tsp Worcestershire sauce
1/4 tsp cayenne pepper
1/8 tsp garlic powder
salt to taste
Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes.
Then remove wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan, then roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown. I definitely cooked just a bit longer than this – they should look crispy. Got this great method for cooking the wings from Alton Brown.
Shortly before you’re ready to take the chicken out make the sauce. Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use. Got this recipe from allrecipes.com
Once you’ve removed the chicken from the oven, toss in the warm sauce and serve!
Ingredients for Ina’s Potato Wedges
4 large baking potatoes, unpeeled
4 tbs olive oil
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
1 tsp minced fresh garlic
1 tsp minced fresh rosemary leaves
Preheat the oven to 400 degrees F. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You’ll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. Toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve. This is yet another great recipe from Queen Ina.
Serve these together with some blue cheese dressing for dipping and some crunchy celery stalks, good as any pub!