I love nice and spicy/hot Buffalo Chicken Wings and I do need a good recipe to make them at home in the oven. Anyone have one???

Thanks,
Annie

How about this one? got it from allrecipes...
[color:"blue"]
Buffalo Chicken Wings III[/color]
INGREDIENTS
20 chicken wings, split and tips discarded
1/2 cup butter, melted
1/2 cup red pepper sauce
3/4 cup tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.
When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.

Brian, thanks. I did see that one but thought someone here would have a tried and true recipe.

Hi Annie,
Bake the chicken wings per directions then toss in a big bowl with a mixture of Franks Red Hot http://www.franksredhot.com/ and a little melted butter (the more butter the less "hot")
serve with celery sticks and blue cheese dressing

very basic but I worked in one of Buffalo's best wing joints and that's the deal,the Franks is the key ingredient...if you can't find Franks's then any cayenne pepper sauce will work but Frank's is what all the restaurants here use....of course they also deep fry the wings which is what makes them extra tasty and fattening!

here's a recipe from their site:
http://www.franksredhot.com/retailrecipe...NGS-%26-TENDERS

and another:
http://www.grouprecipes.com/3905/buffalo-wings-for-real.html

bbtw making this for an upcoming party
Chicken Wing Dip
http://www.grouprecipes.com/39639/buffalo-chicken-wing-dip.html

this stuff is the bomb!

I agree with the Frank's or cayenne...
Too many places around here use tabasco, and they don't taste right...

i prefer franks also. annie- i will be making baked buffalo wings at some point this weekend using a new recipe. it's already prepared, just need to pop them in the oven. if good, i'll pass along the recipe to u.

Annie, a hint: before baking and mixing w/sauces, dredge in seasoned flour. Then place on Pam sprayed baking sheet. That way the sauce really sticks to the wings and makes them crispier. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

lauraandrex...thanks for the links!

Brian, I've heard that about tabasco and will buy some Frank's when I go shopping tomorrow.

Caribbeanscout, hope your wings come out good and please post the recipe.

Contessa, I had planned to flour them as I did read it somewhere that it makes them more crispy.

So thanks everyone. Now to get up all the energy to make the wings. Maybe Sunday.

too many drinks at brunch and watching the rogers cup tournament while baking wings was probably not a good idea... in summary, i burnt the wings! <img src="http://www.traveltalkonline.com/forums/images/graemlins/hammer.gif" alt="" /> however, i recently prepared and froze a few dozen batches and perhaps will give it another go next weekend... if the outcome is good, i promise to post the recipe. sorry, annie.

CS, tsk, tsk, tsk! Did you laugh or did you cry? <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> Good luck the next time!

laughed.. but if i pull the same stunt next weekend, i'll cry. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> will keep u posted on (hopefully) the successful outcome.. to follow shortly.

CS...so did you do them again? I'm doing them tonight. Wish me luck! I'll try not to leave them in the oven too long! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

annie- i took them out of the freezer today. i didn't forget, just been exceptionally busy. i'll post my results tomorrow. please post your recipe (if you don't burn them like me <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />).

CS...I never burn anyting! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
I just finished eating mine and they were pretty good but not hot enough for me.

Preheat oven to 400 degrees F.

3/4 cup flour
1/4 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp garlic power
1/2 tsp salt
1 lb. chicken wings (I had slightly under a pound)
1/4 cup melted butter
1/3 cup hot pepper sauce (I used Frank's Red Hot Wings (Buffalo Sauce)

Cover a baking sheet with aliuminum foil and spray with cooking spray.

In a bag place the flour, cayenne pepper, chili powder, garlic powder and salt and shake to mix. Add the chicken wings to the bag and shake until well coated. Place the wings onto the prepared baking sheet and place into the refrigerator. Refrigerate at least 1 hour.

Whisk together the melted butter and the hot sauce in a small bowl. Dip the wings into the hot sauce mixture and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center and crispy on the outside (I baked for a little over 30 minutes). Turn the wings over halfway through the cooking time.

Next time I'll cut down on the butter and up Frank's.

Annie, just a dorky ( Chef) opinion from me, but sometimes the mechanics of a certain preparation make a difference.

Use the same recipe that you posted, but bake the flour/spice coated wings WITHOUT the hot sauce mixture. You can baste the wings with any fat that renders during baking to make them crispy/brown. Once the wings are cooked/crispy, pour off the pan drippings and run the wings thru the hot sauce dip and return them to the oven just long enough to see the drippings sizzle/brown on the foil coated pan.

For ME , the joy of Hot Wings is that the cayenne- pepper/heat is right up/OUT front on the OUTSIDE of the wings, you get the Cayenne sting on lips and your eyes water, nose runs, and then the sweet juicy chicken inside rounds out the flavor experience. Each wing is a "start over" experience.

When you dip the wings in Hot Sauce before baking, a couple things happen. The chicken fat inherent IN the wings renders OUT, which means that the cayenne flavor you wanted ON the OUTSIDE of the wings is now pooled in the bottom of the pan as "drippings" instead of where you wanted it to stay.

I'm laughing at myself trying to describe this, it probably makes NO sense at all.

Bake them with the dry coating Only. You will see fat in the pan. Baste with that fat to crispy/cooked or turn the wings to coat with that fat. When you are happy with crispy/cooked, pour the pan drippings into a stainless steel bowl, dump in the Franks HOT Sauce at your pleasure ( with no extra butter or fat) coat the wings with that mixture and then return them to a hot hot oven to sizzle the coating.

There isn't a short way to go from deep-fry to oven-style, with the same result, and I'm still LOL that I'm trying .

Laughs are on me, Alton Brown gets paid a ton to explain this stuff, and he gets laughed at, too.

Breeze


Whew.

Breeze, thanks so much for that! I will do them this way the next time. Funny thing is I had two recipes in front of me to pick from and the one I did not choose was what you had posted. So my heartful thanks and that is what I will do next time.

Breeze, you are so right...
The HOT should be on the outside, to hit the tongue first!
and only for the last few minutes of cooking, so they don't turn sweet from too much cooking nor burn from the same!
and you are Sooooo right...
it's not always just the ingredients, but a lot of recipes depend on the method and sequence!
a lot of times a "shortcut in the method" will ruin the outcome!
Your recipe sounds perfect! I'm going to give it a try next time wings are on sale here!

soooo annie, the verdict, and no i didn't burn them again... the recipe, which of course i cannot find now (i should use the rolodex idea come to think of it), needs some fine tuning. wings need some more kick to it. unfortunately, i had premade and froze several dozen batches, so i have to get creative next time around... if i locate the recipe and perfect the necessary adjustments, i promise to share the recipe. as of now, not looking so good. sorry. <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" />