There are several claims regarding the invention of Buffalo wings. One story goes that they were created in 1964 by Teressa Bellissimo, co-proprietor of the Anchor Bar in Buffalo, New York. She named the spicy bar snack after her city. Throughout the 1970s and '80s Buffalo wings gained popularity throughout the country as a bar food and appetizer. The recipe for chicken wings, which were previously often discarded, caused wings to become one of the most expensive parts of the chicken. With their hot and spicy flavor, Buffalo wings are often served with blue cheese dressing and celery to cool the palate. Although traditionally deep-fried, this recipe is for baked Buffalo wings.
Recipe Servings: 3
Ingredients
Directions
- The secret to making crisp chicken wings is to completely thaw, then dry them.
- Cut each in half for drumstick and flatten. Discard tips.
- Preheat oven to 425°F. Line two baking sheets with release (non-stick) foil, and brush or spray with olive oil.
- Combine flour, paprikas, salt, and pepper in a plastic bag.
- Dredge wings in flour and spices, shaking and rubbing them to season well.
- Place wings on baking trays.
- Bake for 40 minutes, flip, and finish baking for 20 more minutes until crispy.
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