Super Bowl Buffalo Chicken Wings

Football weekends; I love to lay around on the couch watch football and eat munchies, this wing recipe fits the bill perfectly, not so hot that you’re looking for the fire hose but just right to give your lips a slight burning tingle.

I noticed that wings were on the high side the last time I was in the market, if so and you don’t want to spend the money, buy legs or thighs. I saw them on sale for .99 a lb.

Buffalo Chicken Wings

Giorgio Celmo

2-3 packages of Chicken wings, either whole or pieces. If whole split wings and discard tips.

Carrots slices

Celery slices

Ranch Dressing

Blue Cheese Dressing

Giorgio spice mixture "Black Magic"

Giorgio Chicken wing sauce,

1 large bottle of Wesson corn oil

Toss wings in spice mixture until well coated

Two Methods of cooking

Heat oil to 375°.

Fry the wings, in batches, until crisp and golden brown, about 10 minutes for each batch. Remove and drain on paper towels.

Toss in hot sauce until well coated,

Preheat oven to 375

Line a baking sheet with foil and place chicken wings on the sheet, Bake for 30 minutes and turn. Continue cooking for an additional 20 minutes or until brown and crispy. Remove and  toss in hot sauce until well coated.

Serve with carrot and celery slices and dressing

Original Buffalo Wing Sauce

Giorgio Celmo

½ stick (1/4 cup) unsalted butter
¼ cup red hot sauce (or more to taste) Franks Original
1 tablespoon white vinegar

Heat until mixture is blended; I put on stove top heat from the oven melts it. I usually put in a glass baking dish large enough for all the wings

This makes enough sauce for about 4 lbs of wings

Black Magic dust

Giorgio Celmo

1/4 cup paprika
3 tablespoons chili powder
2 1/2 tablespoons dry mustard
2 tablespoons coarse kosher salt
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 tablespoon cayenne pepper
1 tablespoon ground black pepper

Prepare

Mix spices well, store in an airtight container