This is a 'quick and sloppy' post - in which I literally am uploading a couple photos from my old cell phone - not even brightening them to make up for the ugly yellow lighting in the kitchen. I really just want to make sure I get the wings recipe posted - although I'm sure I've posted it a couple times previously over the years; when your site has been active since about 2006, there are a lot of recipes for the search engines to wade through - and many of my pages are not google indexed for weird reasons that I have no idea about or how to fix... so it is what it is.
When I post recipes it's usually for my own personal collective use, but often they are with a particular child of mine in mind. I want them to be able to find the recipe(s) when they need or want them. This one is for my son.
Buffalo Hot Wings
Chicken wings and drumettes - as many as you wish
1 c hot sauce like Frank's or Crystals
1/3 c oil (olive, canola, vegetable)
1 t cayenne powder
1-2 t minced fresh garlic
1-2 t sugar or sweetener
1/2 t worchestershire sauce
fresh black pepper - about 1/8 - 1/4 t
1 egg yolk
2 t water
2-3 T cornstarch or 1/2 t xanthan powder
Cook the wings as you like (oven, grill, etc.) While your wings are cooking according to package directions or your preference, make the sauce. In a saucepan, mix the hot sauce, oil, cayenne pepper (optional - can leave out for less hot wings), garlic, sugar and worchestershire and pepper. Whisk or stir briskly and heat until it comes to a slow boil. As that is heating blend the egg yolk with water and corn starch. Whisk in to the hot mixture and stir as it thickens.
Take the chicken wings/drummies and baste, spoon or pour some of the sauce over all, as heavy as you wish. Return to the oven and bake or broil a few minutes until the sauce is nicely adhered and a bit drier. Remove from the oven and serve - goes well with celery and ranch dressing and/or salads. Serve the extra sauce in a dish along side for dipping the wings in.
Buffalo Hot Wings
Chicken wings and drumettes - as many as you wish
1 c hot sauce like Frank's or Crystals
1/3 c oil (olive, canola, vegetable)
1 t cayenne powder
1-2 t minced fresh garlic
1-2 t sugar or sweetener
1/2 t worchestershire sauce
fresh black pepper - about 1/8 - 1/4 t
1 egg yolk
2 t water
2-3 T cornstarch or 1/2 t xanthan powder
Cook the wings as you like (oven, grill, etc.) While your wings are cooking according to package directions or your preference, make the sauce. In a saucepan, mix the hot sauce, oil, cayenne pepper (optional - can leave out for less hot wings), garlic, sugar and worchestershire and pepper. Whisk or stir briskly and heat until it comes to a slow boil. As that is heating blend the egg yolk with water and corn starch. Whisk in to the hot mixture and stir as it thickens.
Take the chicken wings/drummies and baste, spoon or pour some of the sauce over all, as heavy as you wish. Return to the oven and bake or broil a few minutes until the sauce is nicely adhered and a bit drier. Remove from the oven and serve - goes well with celery and ranch dressing and/or salads. Serve the extra sauce in a dish along side for dipping the wings in.
