The BEST Buffalo Style Wings
Ingredients:
- 2 lbs of Chicken Wing Segments containing only the first and second segments (Drumettes and Flappers, no wing tips)
- 1/3 cup Frank’s Original Red Hot
- 3 TBSP Light Brown Sugar
- 5 TBSP Melted Butter (use real butter, not margarine)
- 4 splashes Worcestershire Sauce
- 2 TBSP Aluminum Free Baking Powder (I prefer Bob’s Red Mill)
- 2 TBSP Corn Starch
- 1/2 TBSP Coarse Kosher Salt
- 1 tsp Garlic Powder
- 1/2 tsp Finely Ground Black Pepper
- 1/2 tsp Smoked Paprika
Dry Coating:
In a large mixing bowl, combine the Baking Powder, Corn Starch, Salt, Garlic Powder, Black Pepper, and Smoked Paprika and then add the Chicken Wing segments. It is preferrable if the wings are dry. This can be done by patting them dry with paper towels. Toss the wing pieces in the dry mixture until evenly coated.
Place the seasoned wing segments onto a wire rack over a baking pan, such as a cookie sheet. Place the tray of wings in a 450 degree preheated grill (or in a 450 degree, preheated oven). The grill should be set to offsetting heat such as ‘tray in the middle with outside burners’ or some other method of indirect heat. We are baking, not grilling.
Cook for 30 minutes, then turn each wing segment over. Cook for another 25 minutes.
While the wings are baking, mix the Melted Butter and Light Brown Sugar in a large mixing bowl. Once mixed add the Frank’s Original and the Worcestershire Sauce and whisk until combined.
Once the wings are done, place them into the mixing bowl with the sauce just created. Toss them until coated, then place back on the grill rack or in the oven for 5 to 10 minutes.
Remove one final time from the grill or oven and return them to the sauce mixing bowl. Toss again and now they are ready to serve,
Enjoy them with a cold beer and football on the TV.