3-4 lbs Chicken Wing Sections (fresh or frozen)
1 bottle of your favorite Buffalo Wing Sauce ( mine is Texas Pete's) use half for marinade, last half for final sauce
1/2 cup white vinegar (use 1/4 cup for marinade, 1/4 cup for final sauce)
Spices: Use at your own discretion Crushed red pepper, garlic powder, salt, pepper
If you like very hot wings use 1/8 to 1/4 teaspoon habanero pepper sauce
Combine all ingredients in small bowl mix well and add to your wings in large bowl mix well get all wings covered, refrigerate overnight.
Preheat oven to 425*F
Use cookie sheets with a high edge, cover with foil, (saves time with cleanup) spray well with cooking spray.
Put wings on cookie sheet single layer, and bake for 40 minutes. (you may need to use more than 1 cookie sheet depending how many wings you make)
Make your sauce just as you did for your marinade. (don't use what is remaining from marinade, it was with raw chicken)
Once the wings are done, if you want to crisp up the skin a little more put them in a buttered skillet, get them to desired crispness, and add your final Buffalo sauce and then put in serving bowl.
Serve with bleu cheese dressing and celery and LOTS of napkins!
that sounds so good!
Thank you for posting this. This will be tested out this weeked; with plenty of hot sauce and cold beer.....:thumbsup:
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