QUICK – CHICKEN WINGS or maybe not ?

14 Nov




Okay, so last night I wanted some wings  and of course the easiest way was to go and buy them at the SLOWLY LOOSING FLAVOR  AND GOODNESS LOCAL NATIONAL FRANCHISE CHICKEN WING STORE.  Not my first choice . Maybe I kinda hinted at that.
  I did not want to take the time to do all the stuff I do to deep fry them so I thought I would give it a shot in the oven.   Something I had tried at one time ,  long ago and did not remember it coming out all that good.
So I improvised a little
 FIRST :  I was surprised to find A 2 1/2 lb. bag of wings  ( usually its 4-5 lb. bags ) at my local grocery store. Which is nice because it’s just me and the MRS
Not having a big party.
Second I found this
Buffalo Wing Sauce   So in the interest of keeping things quick and simple I grabbed a bottle.
As it turns out it’s pretty good .   It has the good spicy garlic taste with out being  really hot  ( which some one in my house does not care for ????? )
Thaw out the wings and pat dry.
Place in a bowl and pour most of the SAUCE over the top and stir to coat.
Wait one hour.
Turn oven to 425′
Cover a cookie tray with foil

Place cooling rack on the  tray





With a pair of tongs Place coated chicken wing on Rack.
Bake in oven for 40-45 min until golden brown and crispy.
Can’t be much easier or quicker.  Turns out not too bad.
you can also add some of this before or after to heat it up a bit
Eat and Enjoy !
Okay PS:  Here is the little longer version but really not a whole lot harder.
This it the Way Alton Brown does it on good eats :
3 ounces unsalted butter
  • 1 small clove garlic, minced
  • 1/4 cup hot sauce
  • 1/2 teaspoon kosher salt

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. Remove the 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 and replace with parchment paper. 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.

While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine.

Toss chicken with sauce



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