Buffalo Style Chicken Wings
A Canadian friend showed me how she made them when I was living up near Buffalo, NY many, many years ago, before I ever heard of Buffalo Wings and before they became popular in the rest of the US. However, here in Ecuador I cannot get the exact hot sauce--but pretty delicious, nonetheless.
- Melted butter or Oil
- Chicken wings
- More butter, melted
- Salsa de Aji Oriental--Picante --or Frank's RedHot (which I actually found in Cotacachi at Supermercado 10 de Agosto! Oct/2015--although, this is not the brand that I used in the past.
- Dip wings in hot sauce. Line a pan with the wings in a single layer. Bake at 450 for about 1/2 hour. Take out and drain off all juices. Let wings cool and drain some more if necessary. Line a pan with aluminum foil and brush on oil or melted butter. Dip wings into the melted butter, then dip into hot sauce again. Line wings up on the aluminum foil. Pour over any remaining butter and sauce. Coat them well. Bake until crisp.
- To do BBQ Wings: Bake first. Drain. Cool. Then I drain some more. Dip in BBQ sauce. Place on freshly greased aluminum foil and bake till crisp.