This is my favorite way to make Buffalo wings, the spice-dusted oven-fried version I wrote about in an article about sorghum a few months ago. The recipe, below, was patched together from various sources, but the simple method started with the excellent Food52 website.
I try to forget about this recipe, for the most part, so I won’t be tempted too often! But last weekend I just couldn’t resist, so made up a batch. I was in heaven, but made sure to have plenty of celery sticks on the side and used a yogurt-based low-fat blue cheese dressing, to mitigate the sin of the wings themselves. Hmmm, the chicken was organic. Does that count for anything? Didn’t think so.
Oven Fried Chicken Wings
4 tablespoons flour
3 tablespoons mild chili powder
1 1/2 tablespoon sweet paprika
1/2 to 1 tablespoon cayenne pepper, to taste
1 teaspoon salt
1 teaspoon freshly ground black pepper
20 whole chicken wings, or two 1 pound packages of cut up wing pieces (the tips are usually removed).
Sauce (keep warm):
1/2 stick melted butter
1 tablespoon Tabasco or Crystal hot sauce
2 tablespoons vinegar
1 tablespoon sorghum (can substitute molasses)
Optional: celery sticks and bleu cheese dressing for serving
Mix spices together in a small bowl. They will coat 20 wings, so if you are cooking fewer, just use part of the spice mix and save the rest in an airtight container for another day.
Preheat oven to 400 degrees. Put a wire rack on a baking sheet and spray with cooking spray or brush with oil. Shake wings in a bag with enough spice mix to coat them (or toss together in a bowl) and arrange on rack. Roast 30-40 minutes, turning half way through. Make sauce as wings bake. Remove wings from oven when they are crispy and golden brown around the edges. Toss with sauce and serve.