Amazing Oven Buffalo Wings

Kevinpa · 08-03-2007, 09:26 AM

Amazing Oven Buffalo Wings

1 lb. chicken wings, tip removed, skins on (approx 15)
32 oz. chicken stock
1 T. cayenne pepper
2 t. red pepper flakes
1 t. sea salt

1/2 to 3/4 cup Franks Redhot Sauce(or whatever kind you use)
2 T. butter

In a large sauce pan combine the first 5 ingredients.
Bring to mixture to a boil and let boil for 15 minutes.
Drain the stock retaining as much of the pepper flakes as you can.(you don't want to loose any of the heat)
Then tranfer wings to a coated broiler pan and broil on high for 15 minutes on each side.
While wings are broiling, mix hot sauce and butter and microwave until butter is melted. Set aside.
When wings are done and cooled slightly, combine with the hot sauce and butter mixture in a ziplock or foodsaver bag and seal.
Marinate the wing in the sauce for 1 to 5 hours. The longer you marinate them the more heat you will have.
When done marinating, return the wing to the broiler pan and broil both sides to heat through basting with the excess hot sauce.
Serve with your favorite blue cheese dressing, celery, and the leftover hot sauce.

You gonna like these!!

And carbs so small you need a microscope.

magnamater · 08-03-2007, 09:31 AM

Do you used the drained stock for spicey egg drop soup???? little scallion, eggs, dash of sesame oil. . .

LOVE wings, but may go with tenders. . .what do you think?

Kevinpa · 08-03-2007, 09:38 AM

Quote:

Originally Posted by magnamater

Do you used the drained stock for spicey egg drop soup???? little scallion, eggs, dash of sesame oil. . .

LOVE wings, but may go with tenders. . .what do you think?

If I have home made stock I use that or if not just one of those 32 oz cartons. I don't do tenders because I like the skins on for this kind of chicken. Breast always seem to dry for me.

jezzie · 08-03-2007, 09:51 AM

I'm not sure I understand.
Is the 32 ounces just for the boiling the fifteen wings?
If so it seems like such a waste.

Kevinpa · 08-03-2007, 09:55 AM

Quote:

Originally Posted by jezzie

I'm not sure I understand.
Is the 32 ounces just for the boiling the fifteen wings?
If so it seems like such a waste.

Use water then. The flavor it give the wings is worth the extra $1 to me.

nikkic · 08-03-2007, 10:39 AM

Kevin, you have me running to the store almost every day to get ingredients to make what you make, lol. This sounds so yummy and looks so good.

Magnamater, did you mean that you would take the drained stock and use it to make some spicey egg drop soup with it? That would be a good way to use it up, but with all that cayenne in there, I don't think I could eat it. It would be too spicey for me anyway.

Nigel · 08-03-2007, 11:30 AM

I'm thinking the leftover stock would make a good marinade for another chicken dish. The wings look great!

Tweaker Geek · 08-03-2007, 02:16 PM

Mmmmmmmmm - love wings!

nisha_mommy2one · 08-05-2007, 07:54 AM

Those looks really yummy! I went grocery shopping to get me some wings and now following your receipe to make them....cant wait till dinner to have a few.

Is there anyway I can use carbquick to make them more crispy?

nisha_mommy2one · 08-05-2007, 10:30 AM

Quote:

Originally Posted by Nigel

I'm thinking the leftover stock would make a good marinade for another chicken dish. The wings look great!

Thats what I did...There was so much left over after boiling 24 wings that I just stored it in the freezer and will use it for the next batch of wings I make

nikkic · 08-05-2007, 10:43 AM

nisha, when I use to make a copy cat version of Hooter's buffalo wings, I'd use flour with seasonings and fry the wings in hot oil. Then put them in a bowl with hot sauce and butter and shake them up. If you wanted to use carbquick to make them crispier, I'd wait till after they marinated, then flour them and cook them in oil to make them the most crispy. If you broiled them, you'd want to turn them over 1/2 way through.

Kevinpa · 08-05-2007, 02:33 PM

Quote:

Originally Posted by nisha_mommy2one

Those looks really yummy! I went grocery shopping to get me some wings and now following your receipe to make them....cant wait till dinner to have a few.

Is there anyway I can use carbquick to make them more crispy?

Actually an additional 5 minute per side will make these quite crispy without the carbquik. either way though I'm sure they will taste great.

twinkerbell · 08-11-2007, 02:19 PM

KevinPA
I made these last night and OMG they were awesome! The only thing I did not do was marinate them...I was too hungry! They were so nice and crispy on the outside and tender on the inside I was just raving about them! I never like the resturaunt wings I get b/c they are too "soft"...I will never order wings again now that I can make em the way I like em! Thanks so much!!!

24Fan · 08-12-2007, 06:22 AM

Kevin, these sound tasty, moist and crispy! I'm going to get some wings today to try this out, since I have chicken stock in stock

I heart buffalo wings but end up overcooking in the oven usually.

Thanks for another wonderful recipe with pics!

Tweaker Geek · 08-12-2007, 10:52 AM

Let us know how they come out 24!

24Fan · 08-12-2007, 12:31 PM

Quote:

Originally Posted by Tweaker Geek

Let us know how they come out 24!

Ok, Tweaker, but it'll be tomorrow! I didn't get to the grocery store to buy the wings grrr

SNuGGiE · 08-12-2007, 06:31 PM

since we on the subject of buffalo wings I found a good buffalo sauce at the dollar store that had no sugar, all good normal ingredients. Check it out next time your at dollar tree. I marinate chicken breasts and then bake to make my buffalo 'wings.'

24Fan · 08-14-2007, 09:52 AM

Ok, made them today and YUMMY! These are the best wings I've ever made. They were moist, spicey, flavorful and crispy!

Another perfect recipe, Kevin. Thank you!!

replay · 08-19-2007, 05:55 AM

Fabulous recipe!

First, I brought the broth and spices to a boil and boiled it for about 10 minutes first so that the spices had a chance to permeate the broth, then I added the wings and brought it back to a boil. I let it sit for longer than 15 minutes....because I forgot.....it was probably more like 30 minutes.

I used a family pack of wings, so I ended up needing to add a little water to have them all covered in liquid. I also used a covered pot to boil them in.

To those that want to use water instead of broth: Use the wing tips in your water to make chicken broth. Boil the wing tips alone in the plain water for an hour or two.

Also, if you use a covered pot to boil the wings in, you can use just enough broth to cover them. So depending on how many wings you prepare you can use less broth.

Next time I bake a chicken, I may boil it for 15 minutes first, lol. I was amazed at how crispy the skin on the wings became.

Thanks for the recipe Kevin.

replay · 08-19-2007, 06:04 AM

How could we make the flavor different? I have never tasted the infamous Tequila Lime wings from Tyson, but I bet this recipe could be modified to make various flavored wings.

I found these recipes, but the trick will be to incorporated the boiling step, which is why the skins get crispy so easily.

Any ideas? I am thing some of the lemon/lime juice and spices could be added to the chicken broth.

Recipe - Tequila-Marinated Hot Chicken Wings

Tequila-Marinated Hot Chicken Wings
(makes 42 to 44 pieces)

3 pounds (1.4 kg) chicken wings, about 21 to 22 wings, separated at the joints, wing tips discarded
1/2 cup (120 ml) tequila
1/2 cup (32 g) chopped fresh cilantro
1/4 cup (60 ml) fresh orange juice
1/4 cup (60 ml) fresh lime juice
2 tablespoons (30 ml) olive oil
1/2 tablespoon (7.5 ml) cracked fresh pepper
3 large cloves garlic, minced
1 to 2 teaspoons (5 to 10 ml) Tabasco sauce, or to taste
1 teaspoon (5 ml) grated orange zest
1 teaspoon (5 ml) grated lime zest
2 long strips orange zest, curled into spirals for garnish
2 fresh limes, cut into wedges for garnish
fresh cilantro sprigs for garnish

Rinse chicken wings and pat dry with paper towels. Lay in a single layer in a large glass baking dish.

In a bowl, combine remaining ingredients except orange zest spirals, lime wedges, and cilantro sprigs for garnish. Pour mixture over the chicken wings.

Cover and refrigerate overnight, turning chicken wings several times.
Preheat oven to 350°F (180°C), Gas Mark 4.

Remove chicken wings from marinade and arrange in a large shallow roasting pan. Bake chicken wings for 30 minutes.

Meanwhile, pour marinade into a saucepan, place on the stove and bring to a full boil; reduce by half, stirring occasionally, about 6 minutes. Set aside.
Remove the wings from the oven and preheat the broiler.

Brush the wings with the reduced marinade and broil, 4 to 6 inches from source of heat, until wings are crisp and brown, turning wings 2 or 3 times and brushing with marinade. (Wings may be made ahead to this point and wrapped in aluminum foil. Rewarm in a 300°F ( °C) oven, opening the foil packet to uncover the wings.)

To serve, arrange the wings on a heated serving platter. Garnish with spirals of orange zest, lime wedges, and cilantro sprigs. Serve warm.

Astray Recipes: Tequila chicken wings

Tequila chicken wings

4 pounds Chicken wings
½ cup Tequila
½ cup Lemon or lime juice
4 tablespoon Chili powder
1 teaspoon Cayenne pepper
1 teaspoon Salt
½ tablespoon Fresh ground pepper
1 cup Cooking oil.

Combine all ingredients together and add wings. Refrigerate overnight. Cook on the grill for about 15-20 minutes, basting occasionally. Serve with your favorite salsa or cheese dip. This recipe will impress any chicken wing lover!!!!

nikkic · 08-19-2007, 07:24 AM

I made Kevin's recipe last night using chicken legs. They were great

I used legs, as they were about 1/2 the price of wings. Plus, legs seem so little anymore compared to how they use to be, they are almost like a plump wing. I could only broil them 10 min a side, as they were getting to dark. So, I ended up baking them at 350 after they were already brown for about 20 or 30 min more to make sure they were cooked through. This one is a keeper. Thanks again Kevin

Kevinpa · 08-19-2007, 07:39 AM

Quote:

Originally Posted by nikkic

I could only broil them 10 min a side, as they were getting to dark.

When I do these I have my rack set in the middle of the oven and adjust it up or down from the coil at the flip depending on how dark they are.

Tweaker Geek · 08-19-2007, 08:52 AM

I made these yesterday - delicious!!

I have never been able to get wings in a restaurant that were crispy enough so these will definitely be my wing of choice from now on. Thanks Kevin - great recipe!

I also adjusted my rack to about the middle of the oven or just above for the wings, I didn't have them directly under the coils.

nikkic · 08-19-2007, 09:22 AM

I started with it in the middle and moved it to the lowest point on the flip. I have a hot broiler, I think.

24Fan · 08-19-2007, 08:26 PM

[quote=Tweaker Geek;9080755]I made these yesterday - delicious!!

I have never been able to get wings in a restaurant that were crispy enough so these will definitely be my wing of choice from now on. Thanks Kevin - great recipe!

Was I right or was I right, Tweeker? Best wings eVAh.

Tweaker Geek · 08-20-2007, 08:32 AM

Yep - you was right!

nisha_mommy2one · 08-20-2007, 09:05 AM

They were really good so Im going to try and make it with a whole chicken! Should I do it as a whole or cut it up in peices? I have 10 whole chickens in the feezer so need different ways to cook them up

Kevinpa · 08-20-2007, 09:09 AM

I'd cut it up. It will broil better that way I would think.

08-03-2007, 09:26 AM	#1
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,632 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Amazing Oven Buffalo Wings Amazing Oven Buffalo Wings 1 lb. chicken wings, tip removed, skins on (approx 15) 32 oz. chicken stock 1 T. cayenne pepper 2 t. red pepper flakes 1 t. sea salt 1/2 to 3/4 cup Franks Redhot Sauce(or whatever kind you use) 2 T. butter In a large sauce pan combine the first 5 ingredients. Bring to mixture to a boil and let boil for 15 minutes. Drain the stock retaining as much of the pepper flakes as you can.(you don't want to loose any of the heat) Then tranfer wings to a coated broiler pan and broil on high for 15 minutes on each side. While wings are broiling, mix hot sauce and butter and microwave until butter is melted. Set aside. When wings are done and cooled slightly, combine with the hot sauce and butter mixture in a ziplock or foodsaver bag and seal. Marinate the wing in the sauce for 1 to 5 hours. The longer you marinate them the more heat you will have. When done marinating, return the wing to the broiler pan and broil both sides to heat through basting with the excess hot sauce. Serve with your favorite blue cheese dressing, celery, and the leftover hot sauce. You gonna like these!! And carbs so small you need a microscope. __________________ Success is a journey, Not a destination. So stop running. Recipe Page

08-03-2007, 10:39 AM	#6
nikkic Senior LCF Member Join Date: Sep 2002 Location: Iowa Posts: 90 Gallery: nikkic Stats: 278/246.4/165 WOE: lc/IF	Kevin, you have me running to the store almost every day to get ingredients to make what you make, lol. This sounds so yummy and looks so good. Magnamater, did you mean that you would take the drained stock and use it to make some spicey egg drop soup with it? That would be a good way to use it up, but with all that cayenne in there, I don't think I could eat it. It would be too spicey for me anyway. Last edited by nikkic : 08-03-2007 at 10:42 AM.

08-19-2007, 05:55 AM	#19
replay Senior LCF Member Join Date: Mar 2004 Location: Orchid World Posts: 201 Gallery: replay Stats: oh boy!/getting there/<199 WOE: Low Carb	Fabulous recipe! First, I brought the broth and spices to a boil and boiled it for about 10 minutes first so that the spices had a chance to permeate the broth, then I added the wings and brought it back to a boil. I let it sit for longer than 15 minutes....because I forgot.....it was probably more like 30 minutes. I used a family pack of wings, so I ended up needing to add a little water to have them all covered in liquid. I also used a covered pot to boil them in. To those that want to use water instead of broth: Use the wing tips in your water to make chicken broth. Boil the wing tips alone in the plain water for an hour or two. Also, if you use a covered pot to boil the wings in, you can use just enough broth to cover them. So depending on how many wings you prepare you can use less broth. Next time I bake a chicken, I may boil it for 15 minutes first, lol. I was amazed at how crispy the skin on the wings became. Thanks for the recipe Kevin. __________________ replay

08-03-2007, 09:31 AM	#2
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,541 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	Do you used the drained stock for spicey egg drop soup???? little scallion, eggs, dash of sesame oil. . . LOVE wings, but may go with tenders. . .what do you think?

08-03-2007, 09:51 AM	#4
jezzie Old Wise One Join Date: Oct 2000 Location: Hudson River Valley Posts: 36,982 Blog Entries: 76 Gallery: jezzie Stats: choosing to be scale-free; WOE: YOU:on a Diet - Dr. Oz Start Date: 04/22/07 - lightbulb; started YOU forthwith	I'm not sure I understand. Is the 32 ounces just for the boiling the fifteen wings? If so it seems like such a waste.

08-03-2007, 11:30 AM	#7
Nigel MAJOR LCF POSTER! Join Date: Nov 2006 Posts: 1,157 Gallery: Nigel	I'm thinking the leftover stock would make a good marinade for another chicken dish. The wings look great!

08-03-2007, 02:16 PM	#8
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,659 Gallery: Tweaker Geek	Mmmmmmmmm - love wings!

08-05-2007, 07:54 AM	#9
nisha_mommy2one MAJOR LCF POSTER! Join Date: Apr 2005 Location: Canada Posts: 2,801 Gallery: nisha_mommy2one Stats: 180/156/130 WOE: LC Start Date: June 26/08 (Restarted) April 8, 2005	Those looks really yummy! I went grocery shopping to get me some wings and now following your receipe to make them....cant wait till dinner to have a few. Is there anyway I can use carbquick to make them more crispy?

08-05-2007, 10:43 AM	#11
nikkic Senior LCF Member Join Date: Sep 2002 Location: Iowa Posts: 90 Gallery: nikkic Stats: 278/246.4/165 WOE: lc/IF	nisha, when I use to make a copy cat version of Hooter's buffalo wings, I'd use flour with seasonings and fry the wings in hot oil. Then put them in a bowl with hot sauce and butter and shake them up. If you wanted to use carbquick to make them crispier, I'd wait till after they marinated, then flour them and cook them in oil to make them the most crispy. If you broiled them, you'd want to turn them over 1/2 way through.

08-11-2007, 02:19 PM	#13
twinkerbell MAJOR LCF POSTER! Join Date: Jun 2006 Posts: 1,193 Blog Entries: 2 Gallery: twinkerbell	KevinPA I made these last night and OMG they were awesome! The only thing I did not do was marinate them...I was too hungry! They were so nice and crispy on the outside and tender on the inside I was just raving about them! I never like the resturaunt wings I get b/c they are too "soft"...I will never order wings again now that I can make em the way I like em! Thanks so much!!!

08-12-2007, 06:22 AM	#14
24Fan MAJOR LCF POSTER! Join Date: Oct 2004 Posts: 2,472 Gallery: 24Fan WOE: Atkins	Kevin, these sound tasty, moist and crispy! I'm going to get some wings today to try this out, since I have chicken stock in stock I heart buffalo wings but end up overcooking in the oven usually. Thanks for another wonderful recipe with pics!

08-12-2007, 10:52 AM	#15
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,659 Gallery: Tweaker Geek	Let us know how they come out 24!

08-12-2007, 06:31 PM	#17
SNuGGiE Senior LCF Member Join Date: May 2006 Location: Seattle, WA Posts: 401 Gallery: SNuGGiE	since we on the subject of buffalo wings I found a good buffalo sauce at the dollar store that had no sugar, all good normal ingredients. Check it out next time your at dollar tree. I marinate chicken breasts and then bake to make my buffalo 'wings.'

08-14-2007, 09:52 AM	#18
24Fan MAJOR LCF POSTER! Join Date: Oct 2004 Posts: 2,472 Gallery: 24Fan WOE: Atkins	Ok, made them today and YUMMY! These are the best wings I've ever made. They were moist, spicey, flavorful and crispy! Another perfect recipe, Kevin. Thank you!!

08-19-2007, 06:04 AM	#20
replay Senior LCF Member Join Date: Mar 2004 Location: Orchid World Posts: 201 Gallery: replay Stats: oh boy!/getting there/<199 WOE: Low Carb	How could we make the flavor different? I have never tasted the infamous Tequila Lime wings from Tyson, but I bet this recipe could be modified to make various flavored wings. I found these recipes, but the trick will be to incorporated the boiling step, which is why the skins get crispy so easily. Any ideas? I am thing some of the lemon/lime juice and spices could be added to the chicken broth. Recipe - Tequila-Marinated Hot Chicken Wings Tequila-Marinated Hot Chicken Wings (makes 42 to 44 pieces) 3 pounds (1.4 kg) chicken wings, about 21 to 22 wings, separated at the joints, wing tips discarded 1/2 cup (120 ml) tequila 1/2 cup (32 g) chopped fresh cilantro 1/4 cup (60 ml) fresh orange juice 1/4 cup (60 ml) fresh lime juice 2 tablespoons (30 ml) olive oil 1/2 tablespoon (7.5 ml) cracked fresh pepper 3 large cloves garlic, minced 1 to 2 teaspoons (5 to 10 ml) Tabasco sauce, or to taste 1 teaspoon (5 ml) grated orange zest 1 teaspoon (5 ml) grated lime zest 2 long strips orange zest, curled into spirals for garnish 2 fresh limes, cut into wedges for garnish fresh cilantro sprigs for garnish Rinse chicken wings and pat dry with paper towels. Lay in a single layer in a large glass baking dish. In a bowl, combine remaining ingredients except orange zest spirals, lime wedges, and cilantro sprigs for garnish. Pour mixture over the chicken wings. Cover and refrigerate overnight, turning chicken wings several times. Preheat oven to 350°F (180°C), Gas Mark 4. Remove chicken wings from marinade and arrange in a large shallow roasting pan. Bake chicken wings for 30 minutes. Meanwhile, pour marinade into a saucepan, place on the stove and bring to a full boil; reduce by half, stirring occasionally, about 6 minutes. Set aside. Remove the wings from the oven and preheat the broiler. Brush the wings with the reduced marinade and broil, 4 to 6 inches from source of heat, until wings are crisp and brown, turning wings 2 or 3 times and brushing with marinade. (Wings may be made ahead to this point and wrapped in aluminum foil. Rewarm in a 300°F ( °C) oven, opening the foil packet to uncover the wings.) To serve, arrange the wings on a heated serving platter. Garnish with spirals of orange zest, lime wedges, and cilantro sprigs. Serve warm. Astray Recipes: Tequila chicken wings Tequila chicken wings 4 pounds Chicken wings ½ cup Tequila ½ cup Lemon or lime juice 4 tablespoon Chili powder 1 teaspoon Cayenne pepper 1 teaspoon Salt ½ tablespoon Fresh ground pepper 1 cup Cooking oil. Combine all ingredients together and add wings. Refrigerate overnight. Cook on the grill for about 15-20 minutes, basting occasionally. Serve with your favorite salsa or cheese dip. This recipe will impress any chicken wing lover!!!!

08-19-2007, 07:24 AM	#21
nikkic Senior LCF Member Join Date: Sep 2002 Location: Iowa Posts: 90 Gallery: nikkic Stats: 278/246.4/165 WOE: lc/IF	I made Kevin's recipe last night using chicken legs. They were great I used legs, as they were about 1/2 the price of wings. Plus, legs seem so little anymore compared to how they use to be, they are almost like a plump wing. I could only broil them 10 min a side, as they were getting to dark. So, I ended up baking them at 350 after they were already brown for about 20 or 30 min more to make sure they were cooked through. This one is a keeper. Thanks again Kevin

08-19-2007, 08:52 AM	#23
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,659 Gallery: Tweaker Geek	I made these yesterday - delicious!! I have never been able to get wings in a restaurant that were crispy enough so these will definitely be my wing of choice from now on. Thanks Kevin - great recipe! I also adjusted my rack to about the middle of the oven or just above for the wings, I didn't have them directly under the coils.

08-19-2007, 09:22 AM	#24
nikkic Senior LCF Member Join Date: Sep 2002 Location: Iowa Posts: 90 Gallery: nikkic Stats: 278/246.4/165 WOE: lc/IF	I started with it in the middle and moved it to the lowest point on the flip. I have a hot broiler, I think.

08-19-2007, 08:26 PM	#25
24Fan MAJOR LCF POSTER! Join Date: Oct 2004 Posts: 2,472 Gallery: 24Fan WOE: Atkins	[quote=Tweaker Geek;9080755]I made these yesterday - delicious!! I have never been able to get wings in a restaurant that were crispy enough so these will definitely be my wing of choice from now on. Thanks Kevin - great recipe! Was I right or was I right, Tweeker? Best wings eVAh.

08-20-2007, 08:32 AM	#26
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,659 Gallery: Tweaker Geek	Yep - you was right!

08-20-2007, 09:05 AM	#27
nisha_mommy2one MAJOR LCF POSTER! Join Date: Apr 2005 Location: Canada Posts: 2,801 Gallery: nisha_mommy2one Stats: 180/156/130 WOE: LC Start Date: June 26/08 (Restarted) April 8, 2005	They were really good so Im going to try and make it with a whole chicken! Should I do it as a whole or cut it up in peices? I have 10 whole chickens in the feezer so need different ways to cook them up

08-20-2007, 09:09 AM	#28
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,632 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I'd cut it up. It will broil better that way I would think.