When we travel for work, our healthy eating flies out the door. Our days are long, and we usually end up bellying up at the hotel bar. It certainly is a shame that we do not have the time to venture out and explore new eats. What tends to happen after bellying up to the bar, is an order of icy cold beers and buffalo wings. Occasionally, a green salad tossed in to make us feel better. When our travels find us delayed at an airport, we have found that the best food that can be found in any of the restaurants are the wings. Not sure about you, but, I’d rather throw back chicken wings instead of a non-mentionable double cheeseburger. Last year we decided to make a game of eating chicken wings at every airport in search of the best chicken wings at an airport. This has been delicious fun. The bad thing about eating platters of Buffalo Wings is that most of them are fried. Over our last platter of over saturated fat, we questioned why no one ever serves platters of Baked Buffalo Wings.
After chatting about what we should eat during the Super Bowl and what were the best foods to be served, buffalo wings was the first thing that came up. Is it even the Superbowl without a platter of killer wings? Lenny decided to tackle the task of making the best chicken wings. After many conversations about which way to go, Cajun, Asian, Portuguese, Ukrainian, we decided that some things are meant to be traditional. And America football deserves a traditional buffalo wing.
We have been playing with perfecting this recipe for the past couple weeks, which means pounds of chicken wings are being consumed, all a very good thing. The past weekend, Lenny nailed it with the sauce. It was perfectly seasoned and just the right consistency that coated each wing. Pure sauciness. We also played with techniques, we tried boiling, baking and roasting the chicken wings as we didn’t want to fry them. The best texture and the most flavorful wings were unquestionably the Baked Buffalo Wings. They were perfectly crispy which helped keep the sauce on the meat. And, doesn’t baked just sound healthier?
** Be sure to serve these killer wings with a classic blue cheese dressing. You are going to have your guests eating out of your hands!
More wings to fill you up during the Super Bowl. If you have a recipe you’d like us to share, send me a link. I will update this list all week.
Golden Chicken Wings with Ginger Carmel Chili Sauce – Cook Republic
Crunchy Chicken Wings with Two Sauces – Chez Us
Spicy Sriracha Chicken Wings – Leite’s Culinaria
Sticky Miso Chicken Wings – Food and Wine
Mojito Chicken Wings – Domestic Fits
Crispy Orange Chicken Wings – Just a Taste
Garlic Parm Chicken Wings – Food Wishes
Chile Lime Wings – Nom Nom Paleo
Key West Grilled Chicken Wings – Katie’s Cucina
Honeyed Sriracha Chicken Wings – Foodie Crush
Sticky Lime Grilled Chicken Wings – Verses from my Kitchen
Baked Buffalo Wings
1/4 unsalted butter
1/3 cup tomato sauce
1/3 cup Tabasco buffalo sauce
1 teaspoon cayenne
2 teaspoon maple syrup
2 teaspoons Worcestershire sauce
2 tablespoons fresh cilantro, minced
2 1/2 pounds chicken wings or party chicken wings
1 tablespoon olive oil
Preheat the oven to 425.
Place the chicken wings in a deep bowl.
Sprinkle lightly with salt and pepper.
Drizzle canola oil over and mix well.
Let sit for 30 minutes.
Slide into the oven.
Bake 15 minutes.
Flip the wings over and bake another 15 minutes.
While the wings are baking make the sauce.
Make the Sauce:
In a saucepan melt the butter.
Stir in all of the ingredients except the cilantro and baking chicken wings.
Stir over medium heat for 3 minutes.
Lower heat to a very low simmer.
Cook for 10 minutes.
Stir in 1 tablespoon of cilantro.
Remove from the heat and set aside.
Putting it together:
Once the wings are finished baking, remove from the oven and let cool until you are able to touch with your fingertips; about 5 minutes.
Place the wings in mixing bowl.
Pour the sauce over and mix together.
Slide back into the oven and let bake for 5 minutes.
Place the wings on a serving platter.