I am excited to say that ‘Buffalo Wings’ were created on October 30, 1964….10 years to the exact day of my birthday in 1974 (good planning mom & dad)! Prior to that Fall day in 1964 chicken wings were only used to flavor stocks and soups. Now you’ll never be at a Superbowl party without them in attendance.
Anchor Bar in Buffalo, NY is credited with the invention and they are serving over 70 thousand pounds of chicken per month. I wonder who is the heir to that throne! Mark your calendars because July 29th is “Chicken Wing Day” in Buffalo!
This recipe is a hybrid from my mother and her sister (my aunt). My mom’s style cooking and my Aunt Lizzy’s Buffalo Sauce. The sauce is VERY friendly so people who like it hot will enjoy them and people who like them mild will also love em!
I hope you like it!
Killer Party Wings
-Yield: approx. 20-25 pcs
- family pack chicken wings
- 3 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 teaspoon cracked black pepper
- 2 teaspoons granulated garlic powder
1 quart fiery buffalo sauce(recipe follows)
Preheat the oven to 375 degrees f.
Remove each tip off each wing and sever the remaining wing at the joint.
In a work bowl toss the prepared wing pieces in extra virgin olive oil, kosher salt, black pepper and granulated garlic.
Bake the wings for 20 minutes and while baking prepare the buffalo sauce. Once the sauce is made, toss with the wing pieces and roast in a hot oven 425 degrees for an additional 12-15 minutes or until caramelized…garnish with chopped fresh chives…suggested accompaniments are blue cheese dressing, celery and carrot sticks
- 8 tablespoons unsalted butter
- 3 cups ketchup
- ½ cup red wine vinegar
- 2 tablespoons Matouk’s West Indian Hot Sauce(or chosen brand)
- adjust seasonings with additional salt and pepper
In a heavy bottom sauce pot melt the butter the add the balance ingredients and stir to combine until sauce begins to bubble…remove from heat immediately. Add additional seasonings and hot sauce to taste.