Buffalo Chicken Wings (NEW)
36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
1 tablespoon vegetable oil
1 tsp Chicken 044 Pleasoning
1 cup all-purpose flour
SAUCE: 1 ½ tablespoons white vinegar
¼ teaspoon X-Treme Caution! 046 Pleasoning
1/8 teaspoon Garlic-Garlic 006 Pleasoning
¼ teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
6 tablespoons hot sauce (“Frank's Red Hot” is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
SIDES: celery sticks
blue cheese dressing
Preheat oven to 425 degrees F.
If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil and Chicken 044 Pleasoning. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat. Serve with celery sticks and blue cheese dressing on the side.