5 lbs of chicken wings – split into drumettes and wings
2 sticks of butter
1 bottle of Frank’s Hot sauce
1 bunch of celery, leaves removed and cut into 2 inch pieces
Spray two large cookie sheets and place naked wings on sheets. Bake at 350 until juices run clear. Meanwhile, melt butter in a pan on the stove (this amount makes it difficult to melt in the microwave unless you’d like your microwave to be splattered!) and mix with hot sauce. Remove from oven and toss with buttery hot sauce. Serve with dressing and celery.
This recipe is an easy one, but pretty messy. You can also grill them on the grill if you are a true master at using tongs and moving quickly. That said, they are the quintessential football food. Please note these aren’t breaded and I preferred them that way – breaded tends to be heavier on grease and plus I feel like it personally supports those “family” establishments with the buxom women! 😉
If you have any leftovers strip them and use them next day on a great buffalo chicken salad if you chop up any remaining celery and add the dressing in. I usually serve this with kettle chips or a potato salad. Also enjoyable are some fried pickles or mushrooms in a good beer batter.
Now, a word about Franks Hot Sauce. This is an institution. I know there are many religions on hot sauce brands. and I know that I use many different ones for many different purposes. Being from Texas, Salsa on it’s own has it’s own time and place. So please, for me, try Franks. It sticks the best, and has the best buffalo flavor. Well worth the switch if you’re a die hard on another name. Like Dr. Seuss says…”Try it…you’ll like it.”