"Almost" Buffalo Wings

Just because the Super Bowl is over doesn't mean you can't enjoy chicken wings. Well, I actually made these for Super Bowl watching, but they are great if you want a spicy chicken recipe for any time. These wings get their name from the fact that they are not fried like traditional Buffalo wings, however, they are just like traditional wings in every other sense. Marinating them in some of the sauce means that the spicy, vinegary flavor can be found throughout the chicken, but they are still crisp even after baking. The cool blue cheese sauce is the perfect thing to cool down your lips after a few bites of the chicken and the crisp celery lubricates your mouth as you go back for more. This was one of the first, if not the first times I enjoyed semi-traditional wings like this, and I am very much hoping it won't be the last time.



"Almost" Buffalo Wings
(Adapted from Serious Eats)



Makes 2-3 servings

For the wings:
2 pounds chicken wings
2 teaspoons canola oil
Salt and pepper

For the sauce:
1/2 cup Frank's hot sauce
1 stick unsalted butter
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt, or to taste
Cayenne pepper to taste

3 ribs celery, cut into 4-inch long sticks

Rinse the wings and pat them dry, then toss in a bowl with the oil and a good pinch each of salt and pepper.

To make the sauce: Melt the butter over low heat in a sauce pan. Remove the pan from the heat then whisk in the remaining sauce ingredients. Taste for spiciness, and add cayenne if desired.

Toss the wings with a quarter of the sauce and refrigerate for an hour. Preheat the oven to 400 degrees. Grease a foil-lined baking sheet with a neutral oil such as canola, using a paper towel or brush to ensure it coats all of the surface. Arrange the wing pieces skin-side-up.

Bake for 30 minutes until golden brown, and until the wings release easily from the baking sheet. Using a pair of tongs, turn the pieces over and return to the oven to bake for an additional 10 to 15 minutes, until crisp.

When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a platter. Repeat with the remaining wings.

Printable Recipe

Blue Cheese Sauce
(Adapted from Serious Eats)



2 ounces blue cheese, crumbled
1/4 cup mayonnaise
2 tablespoons sour cream
Juice from 1/4 lemon
1 1/2 teaspoons white vinegar
Salt to taste

In a small bowl, mash the blue cheese until it creates a paste.

Whisk in the mayonnaise, sour cream, lemon, and vinegar until smooth. Season with salt to taste.

Printable Recipe