I hadn’t thought of, much less made, buffalo wings for so long. But then I saw them on our Café menu at work. I had every intention of having them, but ended home sick that day.

The thought wouldn’t leave me, however, so I bought some wings and made my own, using the recipe below.  I just buy the wings already cut up, without the tips.

Oven frying them is quick and easy, and avoids the added fat of deep-frying.  But they are still pretty sinful. Does the celery balance that out though? (Okay, doc, didn’t think so.) 

I don’t think I had ever heard of Buffalo wings until I moved back to Princeton from Colorado in 1985. At that point, Chuck’s Spring Street Café was all the rage, and even my fastidious mother loved her wings.  This is a woman who had never sat on a bar stool until we had to wait to be seated for dinner at the Annex one night a few years earlier.  I was home for a visit, and we were out for a family dinner.  We were eager for a glass of wine, so we went to the the bar to order that, and since there were two free stools, I said, let’s sit down.  She really surprised me when she said she’d never done that before.  Talk about a protected life!

Printed from COOKS.COM

Blue cheese dressing
2 lbs. chicken wings
1/4 c. all-purpose flour
3 tbsp. butter
1 tbsp. vinegar
1/2 to 1 1/2 tsp. red pepper sauce
1/4 tsp. salt

Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard. Heat oven to 425 degrees. Heat 2 tablespoons of the butter in rectangular pan, 13 x 9 x 2 inches, until melted. Coat wing pieces with flour; shake off excess flour. Arrange wings in pan. Bake, uncovered, 20 minutes. Turn. Bake, uncovered, until light golden brown, 20 to 25 minutes longer. Drain.

Melt other tablespoon butter and mix with vinegar, pepper sauce, and salt in 3 quart bowl until well blended. Add wings; toss until evenly coated with pepper sauce mixture. Serve with Blue cheese dressing. About 24 appetizers.

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