Super Bowl XLV Snacks Part III: Wings

My first time making these wings was almost two weeks ago. They are so delicious that I have made them three times since then. Sunday will be the fourth. These wings are baked instead deep-fried so they are easier to make and wait for it… “healthier.” Emphasis on the “ier,” since no matter which way you put it, they are still wings. But, no hard feelings, it’s Super Bowl Sunday!

Ingredients:

For the wings:

3 lbs (about) chicken wing drummettes

vegetable oil

buffalo wing rub (optional, The Meat House in Coolidge Corner sells it. Don’t feel like you need to go out and buy it, salt and pepper will do the trick.)

For the buffalo sauce:

1 small bottle Frank’s Red Hot sauce (5 oz), or whatever hot sauce you have

5 TBS butter

1 TBS white vinegar

1 TBS white sugar

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with foil. Open the chicken, rinse under cool water and pat dry with paper towels.

2. Dump the wings onto the pan and drizzle a liberal amount of oil on them. Season the wings with either the buffalo rub or salt and pepper. Toss the wings around so they are all coated with oil and seasoning. Don’t be shy, you want every wing covered in oil and plenty of seasoning.

3. Bake the wings for 1 hour to 1 hour and 15 minutes. After the first 30 minutes, take the wings out and flip them each over so they get crispy on both sides.

4. While the wings are baking, make the buffalo sauce. Put the hot sauce, butter, vinegar and sugar in a saucepan. Turn the heat on medium low, stir all the ingredients until they are melted together.

5. When the wings are finished, transfer them to a large bowl. Pour the sauce over the wings and toss, then serve while hot.

Now that you have wings, let the games begin!