Buffalo chicken wings are so easy to make. You can use this reinterpreted recipe from the original Anchor Bar or you can simplify it all the way to only 2 ingredients!
- 2 1/2 Pounds Chicken Wings about 30-40 wings
- 3/4 Cup All-purpose flour
- 8 Tablespoons Butter
- 4 teaspoons Cider vinegar optional
- 1/4 teaspoon Cayenne pepper or to taste, optional
- 1/8 teaspoon Garlic powder optional
- 1/2 Cup Hot sauce or to taste, use a mild brand
- 3/4 Cup Blue cheese dressing or ranch dressing
- 6 Stalks Celery cut in 4" pieces
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Preheat oven to 400 degrees and cover baking pan in foil.
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Toss the wings with flour, shaking off any excess. Place wings on prepared baking sheet in a single layer, leaving a little room between pieces so that it heats evenly.
You can skip this step, but the flour helps the sauce cling to the wings.
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Bake wings in oven for 30 minutes. Then flip and cook an additional 10-15 minutes. Until chicken is cooked through.
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While the wings cook, melt butter in saucepan, add cider vinegar, cayenne pepper, garlic powder and hot sauce. If you are short on some ingredients you can skip the cider vinegar, pepper or garlic powder, but they add a nice nuance if you have them handy.
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Toss cooked chicken wings with the hot sauce. Add a few wings at a time to sauce so that they cover evenly.
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Serves about 5-6 wings per person. Serve with celery sticks and blue cheese or ranch dressing.
Cooking 101: See post above for simplified version. You can get all the way down to just two ingredients if you want. The chicken wings and a pre bottled prepared hot sauce like Franks Redhot Wing Sauce.