Hb Coocking BLog: Buffalo Style Wings Recipe

Buffalo Style Wings Recipe

1/2 cup (125 mL) water
One 354-mL bottle Frank's Red Hot Original Cayenne Pepper Sauce
21/2 pounds (1.2 kg) split chicken wings, wing tips removed (about 15 whole wings)
Celery sticks
Blue Cheese Dressing

In a non-stick frying pan or pot large enough to hold the wings in a single layer (at least 11 inches/28-cm diameter and 2 inches/5-cm deep), combine water and 3/4 cup (175 mL) hot sauce. Bring to a boil over high heat and add the wings. (Note: If lacking a large enough pan, divide the water, hot sauce and wings between 2 smaller pans.)
Simmer wings 5 to 7 minutes, then turn them over and cook 5 to 7 minutes longer. The important thing is to regulate the heat so there is enough liquid to cook the wings through without evaporating. At the end, if there is still liquid in the pan, lower heat and continue to cook the wings, shaking the pan frequently until the wings are covered with a glaze.
Preheat oven broiler to high. Transfer the wings to a foil-lined baking sheet or pan that has been sprayed with non-stick spray. (Non-stick aluminum foil works well.) Broil 4 to 6 inches (10 to 15 cm) away from the heat until the wings are crispy and brown. Turn over and crisp the other side. Transfer to a bowl and toss with 4 more tablespoons (65 mL) hot sauce. Serve with the celery sticks and blue cheese dressing.