I must have done something dreadful in a past life, as it seems that it is my fate to be hosting a testosterone-fueled Superbowl viewing tomorrow night. "The boys" are insisting that Buffalo Chicken Wings are a necessary and a time-honored tradition. Aside from seeing them on menus, I have no idea how to make them. Google is my friend, but I'd love a proven recipe that does not involve deep frying or scorching pans. Help!!!

Amy,
My recipe is fool-proof!!
I go to SAMS and get a big bag of them from the freezer section.
Then I just warm them on a cookie sheet in the oven.
Pour a bottle of blue cheese dressing in a bowl; clean a bunch of celery (leaving the leaves on the stalks); and serve!

LOL. Works for me!

Larry now says that he's going to make them, and insists that it involves a jar of Frank's Hot Sauce and a stick of margarine. *shudder*

I'll be with the GTG leftovers.

Larry's right. You can either fry the wings or bake them at a high heat like 400 - 425 for up to an hour until they're nice and crispy. Then you bathe them in a combination of melted butter (or margarine) and Frank's Hot Sauce - yumm

Oh - here's another recipe:

BUFFALO CHICKEN WINGS


18-24 wings, separate at joints, cut off tips and discard
6 tablespoons hot pepper sauce
1/2 cup margarine or butter, salt free
Cayenne pepper to desired degree of hotness:
1/8 teaspoon -- mild
1/4 teaspoon -- hot
1/2 teaspoon -- red hot
hotter?? -- you're on your own!
Celery sticks
Blue cheese dressing

Serves 4-6 appetizer portions

Place wings in a pan with a rack, bake in over at 425° F for 15 minutes. Meanwhile, melt the butter in a pan, add the hot pepper sauce and Cayenne pepper.

Remove a small amount of sauce and brush on the wings. (Do not add leftover sauce from brush on to remaining sauce.)

Return to the oven and reduce temperature to 400° F. Bake for an additional 15-20 minutes or until crispy and cooked through.

Add remaining sauce to large covered canister, put in wings and shake. Remove and serve.

Serve with celery sticks and blue cheese dressing.

This wing-thing reminded me of a Rachel Ray show that we saw yesterday morning. She made a buffalo chicken salad that was really easy and looked good. Plus, you don't end up with that sauce under your fingernails, on your cheeks, and everywhere else!

Sorry no exact amounts, but you get the gist of it.

Take chicken tenders and cut into bite sized pieces. Put olive oil and butter in a saute pan until warm. Put in the chicken and saute until done. Season with salt and pepper. Put hot sauce (as much as desired) on the chicken and cook on low heat until glazed. Meanwhile, put salad mix (romaine, iceberg, whatever) in a bowl. Add shredded carrots and chopped celery. Mix together your choice of ranch dressing and blue cheese chunks. Put chicken on the salad and pour dressing over it; toss. Season to taste.

Where's the beer?
Sandra