Meals Matter

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Contributed By: poppan
Poppi Bollen

This recipe is lower in fat because it doesn't have butter in the sauce and it's baked instead of deep fried. The buttermilk makes the wings tender and juicy, and the hot sauce makes it "buffalo" without adding any fat. Placing on a rack inside the pan also helps some of the fat from the skin drip off. If you're really watching your diet, you can buy wings without the skin. But the crispy skin is a big part of the flavor, so that's the trade-off.

Ingredients

Buttermilk

Chicken wings, disjointed, tips discarded

Frank's Red Hot Pepper Sauce

Marie's blue cheese dressing

Celery sticks

Preparation

Rinse wings and pat dry. Place in Pyrex dish. Pour buttermilk over chicken pieces, turn all pieces to coat well. Cover and marinate in refrigerator for 3-6 hours.

Preheat oven to 400 F. Retrieve wings from marinade and place in large mixing bowl. Toss wings in a generous amount of Franks hot sauce, saturating each piece well.

Place wings on a rack inside a baking pan (so fat can drip off). Bake for about 50 minutes (baste with more hot sauce halfway through) and then shake them up in more hot sauce, to taste.

Serve with blue cheese dressing and celery sticks.

Cook's Notes

Tidbit from a reviewer at foodtv.com: "Buffalo Wing history didn't begin with Ben and Theresa at the Anchor Bar on Main Street. The Buffalo Wing was originated by an old black gentleman (name unknown) who used to sell them out of a little hole in the wall in the Elmwood Avenue area near the Buffalo School of Music (Elmwood near Bryant). At some time during the late '70's he sold his recipe to the owner of the Anchor Bar. I know this because my parents used to buy them regularly when I was a kid."

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