(Picture courtesy of skaredykat at flickr.com.)
Growing up in N.TX., I didn’t have much exposure to the institution that Wings are around Buffalo, NY, where they are big. Who could resist the image of wings on buffalo? Occasionally, and especially this summer near Lake Erie, I’ve found that they are as big as Barbeque can be here.
To my observation, the hot wings that are now sprouting whole restaurant chains pop up around football game food. They’re usually picked up from a place that specializes in them, and come with a variety of sauces that you dip the wings in. Those wings are the actual wings that I usually take off the chicken and feed to the cats, since they’re not much meat.
If you’re doing the honors, I would suggest baking, as you’re asking for enough mess with the sauces and the dipping.
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
More than that, though, I’d recommend going out to a local bar that will be grateful for the business, and picking up enough for whoever’s going to be watching games with you.
You can also fry wings in whatever is your usual way, and grab a variety of sauces from the store. There are too many kinds of barbeque sauce for me even to start in naming them. If you’re going for salsa, the hottest ones are made in places like New Jersey. Try a bunch, you will have more fun than by asking me. You may have a local place that makes some interesting sauces of their own.
Celery sticks with wings are traditional too, and I highly recommend that.