This recipe is my own developed from many servings of Buffalo wings from quite a few restaurants from California, Nevada, Arizona, New Mexico, and Texas; it was a delightful trip across the South-Western United States researching them and other distinctive American recipes.
Cut off the wing tips (discard or reserve for other use such as making stock). Cut the wings at the joint, put chicken wing pieces in a plastic bag, and set aside.
Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices be exposed to other food.
Make the marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper, and black pepper.
Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve the remaining marinade for coating the wings after they come out of the oven.) Seal the bag and let marinate at room temperature for half an hour. When the marinating is finished, drain the marinade and discard bag.
Place the wing pieces on the rack of a grill pan and grill 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.
Remove from oven and baste with reserved marinade.
Serve with Blue Cheese Dip and celery sticks.
BLUE CHEESE DIP
Combine the dip ingredients, the sour cream, mayonnaise, blue cheese, vinegar, and garlic and in a blender or food processor, process until smooth, cover and chill, this dip will keep refrigerated for up to a week.
When we first saw these on a menu in America we thought what the eck are Buffalo Wings so we ordered them they turned out to be chicken wings but not just any chicken wing theses were superb.
There is some difference of opinion about who came up with the earliest hot wing appetizer, but for the most part people belief the Anchor Bar in where else but Buffalo, New York, was the first. The celebrated creation date for Buffalo wings was October 30, 1964, when owner Teressa Bellissimo had to deal with feeding her son and his friends a late snack. Having extra chicken wings on hand, she fried up the wings, dipped them in a buttered spicy chile sauce, and served them with celery and blue cheese dressing as a dipping sauce to cut the heat.
The wings were an instant hit. The city of Buffalo has designated July 29 as "Chicken Wing Day," and today, the Anchor Bar serves up more than 70 thousand pounds of chicken per month! The Anchor Bar original recipe for hot sauce is now sold commercially.
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 10|
|Calories from Fat: 147 (77%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 29.7mg||9 %|
|Sodium 374.1mg||13 %|
|Potassium 221.2mg||6 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 7.3g|
|Protein 3.7g||5 %|
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Calories per serving: 192
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