Wednesday - November 15, 2017 10:27 am

Buffalo Chicken Wings

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36 Chicken wings, drums and flats

1 TBL vegetable oil

1 C all-purpose Flour

1 tsp Chicken Pleasoning

Sauce:

1 1/2 TBL white vinegar

1/8 tsp Garlic Garlic Pleasoning

1 tsp Tabasco sauce

6 TBL unsalted butter

1/4 tsp X-Treme Caution Pleasoning

1/4 tsp Worcestershire sauce

6 TBL Franks Hot Sauce

Preheat oven to 425. Place wing pieces in a large bowl and toss with the oil and Chicken Pleasoning. Place into a large plastic 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-lines baking sheet. Don't crown them. 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. Over low hear bring to a simmer, stirring occasionally then turn them off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon. Serve with your favorite dipping side.

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