Buffalo-Style Wings

I think you’ll like my rendition of Buffalo wings. These are perfect for any time. Please note: this recipe has been updated from my previous post – oven baking time works much, much better now)

Chicken wings – prepared, tips removed, etc.

Double this if needed:
4 Tbsp. margarine – (no butter for this, please)
2 tsp. white vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. cayenne pepper (more or less to taste)
1/2 cup Frank’s (or other brand) Hot Sauce

Whichever method you use to prepare your wings, use the margarine & spice sauce mixture for each batch of about 15-20 wings.

Deep fry method:  follow directions on your deep fryer or place ample amount of vegetable (canola) oil in a large fryer pot and heat; fry wings for about 12-14 minutes per batch of about 14 wings, or until done.

Oven method:  Preheat your oven to 425 degrees. Lightly grease or foil a large rimmed baking sheet, place wings on and cook for 1 hour. If using 2 sheet pans, alternate between oven racks after 30 minutes.

For both:  empty cooked wings into large, clean baking pan or bowl, pour spice sauce mixture over, mix well and serve.

Chicken Wings, Portugese Style

Definitely not your run of the mill chicken wings. These are tremendous hot or cold and they don’t require deep frying. Forget the blue cheese, just pass the napkins!

4-6 lbs. chicken wings
2 quarts white, regular flavored vinegar
1 heaping Tbsp. of sea salt – (DO NOT use table salt)

Into a large bowl or container (you may need 2 depending on how many wings you will be making) place the wings, then pour vinegar over to cover; add the salt and mix gently but well to incorporate it.  Cover and place in the refrigerator for at least 12 hours – such as overnight or most of the day.  The wings will take on an almost white color, that’s okay.

When ready to bake:  preheat your oven to 400 degrees; adjusting oven racks so 2 trays can fit in nicely, and take out at least 2 rimmed baking sheets. Spray with a pan spray or grease lightly.  Place wings on sheet pans in a single layer, bake for 25 minutes, alternate pans and bake for 15 minutes more.