Winging it buffalo style

 For the oven friend Chicken Wings

-2 Tablespoons salt

-2 cups warm water

-2 cups four

-2 teaspoons of salt

-1/4 cup butter (1/2 stick)

Buffalo Sauce:

– 3 Table Spoons Cayenne Pepper sauce (Texas Pete is best! and it is made in NC)

-2 Table Spoons Melted Butter

Blue Cheese Dressing ( I make this to taste)

Crumbled Blue Cheese ( approx. 1/2 cup)
Sour Cream (approx. 1/2 cup)
Mayonaise (approx. 1/2 cup)
Italian Dressing (approx. 1 TBS bottled or powdered mix)
Half and Half (approx. 1 TBS)
Dashes of Pepper Sauce
Salt and Pepper


-Celery and/or Carrots


Combine 2 TBS of Salt with warm water in a large bowl (large enough to hold chicken wings). After salt dissolves, add chicken. Add cold water to cover the chicken and top off with ice. Refrigerate at least 4 hours or overnight.

Preheat oven to 425 degrees. Drain chicken and pat dry. Place salt and flour in brown or plastic bag. Place a few wings in at a time to coat. Shake off excess flour. Repeat with all pieces.

Put butter on a sheet pan and put into oven until it melts. Place chicken skin side down onto the pan with melted butter. Cook up to 40 minutes. Flip and bake for about another 20 minutes (based on wing size).

Once chicken is done, take out and douse into the Buffalo Sauce mixture.

Directions for Buffalo Sauce:

Microwave pepper sauce and butter together

Directions Blue Cheese Dressing:

Mix all ingredients and taste—adjust accoringly.


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