Wow, I haven’t posted since January? Unbelievable! But I have a few good reasons…
We finally moved. In February. We are back in town, not too far from where my fiance works and my children go to school. It has been an amazing transition and a wonderful release of stress. My kids have been doing a lot better with school since we moved, and things seem to have calmed down for me, as far as being an emotional basket-case. I’ve had more time to do other things recently, like go back to school. I will have my degree in a year – finally!
So with this extra time, you would think that I would be able to come up with new recipes and post them, right? Well, that hasn’t exactly happened, if you can’t tell. I’ve been insanely busy with work, and school has taken some time (obviously). But I have had some time to try some new recipes and experiment a little bit. I haven’t really been too focused on experimenting in the kitchen lately; my job and schooling has had to take priority over that lately.
The chicken wing recipe that I have found is really easy. The first time I made it, my family killed the entire pan of chicken wings in about thirty minutes, and I have been getting the industrial-sized packs of chicken wings from Sam’s Club. I haven’t been using the small chicken wings, either. I’ve been getting the big Tyson packs of chicken wings. I have thought about using the smaller chicken wings, but the family really likes the crunchiness of the skin on the bigger chicken wings after I cook them, and I really do, too. Yesterday I made two batches: one that was more crunchy than the other. The crunchier skin won out during the taste test.
I found the sauce at Wal-Mart, which was great since we now have a Wal-Mart about two blocks away from us. Frank’s Redhot Buffalo Sauce is awesome! I was a little concerned about it at first, because it has butter flavoring in it, and I try really hard to stay away from artificial flavorings. But we needed a change in this house because we were eating the same foods over and over again! So we decided to give it a shot and see what happened. And the result was great!
So here is the recipe for the Buffalo Chicken Wings:
1 package of chicken wings (if you use the smaller wings, follow the cooking directions on the bottle of Frank’s)
1 bottle of Frank’s Redhot Buffalo Sauce
1 Ziploc bag to toss the wings
Preheat oven to 425. Place the chicken wings in the Ziploc bag and pour sauce liberally over them. Close the bag and toss the wings to coat with the sauce. Put the sauce-coated wings on a baking sheet and bake for 50 minutes. When there are about 15 minutes left of the cooking time, take the wings out and apply another coat of sauce to them. Place them back in the oven to finish cooking.