Notice anything different?
Welcome to the new Haute Pepper Bites! I have been planning this transition for some time now. The world seems like a bigger place when you are a self-hosted blog. I figured I was ready to get out there and experience it for myself. Please note the new About Haute Pepper section which is complete with brand new professional pictures of yours truly. I am in love with my new photos and I might just start using them on everything, get ready!! My pictures were taken by the amazingly talented Caitlin Thomas Verbitsky of Caitlin Thomas Photography. Caitlin and I were little tykes running around the neighborhood together and trying to stay out of trouble. I think between the two of us we have more embarrassing photos than either of us cares to admits exist. One of the many perks of moving back home is being able to connect with my talented friends!
You may also notice that I deviated from the Hollymead Mondays schedule by bringing you these delicious buffalo wings but I couldn’t resist. I was sitting down with Haute Momma and we were trying to come up with new recipes to feature on the blog. She’s a great sounding board and incidentally the best sous chef on the planet. I started to ask her about those amazing wings we had when we were growing up. I think it helped that it is football season and there is truly no better time to sit down with a plate of wings and go to town.
You should know that Haute Momma pretty much catered every event and party we had until we moved out to the suburbs. This meant that every birthday celebration, open house, tailgate or sleepover was catered by mom! She used to make these wings for birthday parties and football watching. These wings were in high demand. My sister and brother would request them for birthday parties which were really house parties, back when those were a thing.
When Haute Momma made the wings she didn’t usually fry them. In fact, we never had them fried, and since I grew up eating wings that were baked it took me some time to realize that wings were fried. I am not sure I even need wings to be fried to love them. You can easily see that I prefer to make them baked anyhow. I have shared with you a few of my favorite wing recipes but the truth is this is the recipe that started them all. You can’t get to all of those fancy wings without first having the buffalo wing.
Notes
You can separate the drumstick from the wing (flat portion) if you wish. You can do this with sharp kitchen shears or a sharp knife.
Ingredients
- 2 Dozen Chicken Wings (clip tips)
- 1/4 Cup Chicken Rub (see below)
- 1/4 Cup Cornmeal or Fryin Magic
- 1/2 Cup Buffalo Sauce (Frank's Red Hot is Preferred)
- 1/2 Cup Butter
- 2 Tbsp. Oil
Chicken Rub
- 2 Tbsp. Chicken Seasoning
- 1/2 Tsp. Black Pepper
- 1 Tsp. Garlic Salt
Instructions
- Preheat oven to 425. Combine all ingredients for the rub in a small bowl. Apply rub to each chicken wing and let sit for 5-10 minutes. Place cornmeal or Fryin Magin on a plate or in a small bowl. Dredge each wing in the cornmeal, shake to release any excess.
- Line a large rimmed baking sheet with foil. Drizzle oil on the pan and make sure it covers the pan. When placing each wing on the pan coat each side of the wing with the oil already on the pan.
- Bake the chicken in the oven for 50 minutes, turning halfway to ensure even cooking on both sides. As chicken bakes pour the hot sauce in to a small saucepan. Add the butter and heat until the sauce and butter start to simmer. Remove from heat and allow to cool slightly.
- Check to make sure chicken is cooked all the way through, chicken should register 165 on a thermometer. Carefully remove the wings from the lined baking sheet. Place the wings in a large metal bowl. Pour the hot sauce over the wings and gently toss to coat. Plate wings with your favorite sides and dipping sauce.
