Craig gardiner's buffalo wings

Yield: 1 Appetizer

Measure Ingredient
1 cup Cajun hot sauce
⅓ cup Vegetable oil
1 tablespoon Vinegar (more in proportion)
\N \N Chicken wings; trim tips
\N \N Flour
\N \N Salt/pepper


Combine hot sauce, with oil and vinegar. Trim the wing tips and then poke each wint in 3-4 places with a a heavy kitchen fork. Marinate wings in sauce for 2-3 days in the refrigerator, covered. When ready to cook, drain in a colander, reserving liquid. Shake wings in a bag of flour seasoned with salt and pepper, and arrange on a lightly oiled heavy baking sheet. Bake 1 hour at 350 degrees, turning several times until done and crispy. Drain on paper towels. They can be done on a rack but not under the broiler because the flour will burn.

Don't try deep frying them because the moisture content is too high.

They are good cold and also reheat well.

You can bring the hot sauce to a full boil and save for reuse, but not more than once because it weakens in flavor. This is just a different approach but I thought you might find it interesting. Craig MM Norma Wrenn

Similar recipes