Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
This recipe offers two ways to make Buffalo-style chicken wings. The first is a simple, roasted version of the traditional style wing with Buffalo sauce.
Celiac.com 02/05/2014 - This recipe offers two ways to make Buffalo-style chicken wings. The first is a simple, roasted version of the traditional style wing with Buffalo sauce.
The second is my personal version of the first, and includes some spices you can add as desired. This recipe makes about 40 pieces, enough for about 10 servings.
Spices (as desired):
If you're using the spices, then mix them together in a small bowl ahead of time.
Wash, drain, and dry wings. Heat the oven to 450°F.
Lay a sheet of aluminum foil on the lowest rack of the oven. Remove the middle oven rack and grease it with oil. Remove the small tip of each wing and discard. Cut each wing into two pieces by cutting at the joint between the bones.
Season the wings with salt and pepper, or with spices, as desired. Arrange the wings on the greased oven rack so they don't touch. Return the rack to the middle of the oven—making sure there’s foil beneath all the wings to catch their fat—and lower the temperature to 350° F. Roast the wings for 35-40 minutes. Turn them over, and roast another 20 minutes.
At this point, should be golden brown and crispy on the outside, and, juicy inside. For well done wings, roast for another 10-15 minutes. For the Buffalo-style sauce, melt the butter in a small saucepan over medium-low heat. Stir in the hot sauce and vinegar. Drizzle sauce over wings, or serve on the side for dipping.
I like to have plenty of gluten-free Ranch or bleu cheese dressing on hand, along with lots of vegetables. And of course, gluten-free beer.