Buffalo Wings! We were so excited about this photoshoot that these wings didn’t stick around long after we photographed them. Invented reportedly in the 60s at the Anchor Bar in Buffalo, New York, hot wings have become a national favorite especially during the Super Bowl. Tried and true Frank’s RedHot original cayenne pepper sauce is one of our go to sauces, mixed with a little butter to help the sauce stick better. Baked then broiled, our wings come out crispy but still juicy. For the dip we love using Shropshire Blue cheese which has a beautiful orange color and gorgeous blue veining. With a sour cream and mayo base, we add a little garlic powder and Worcestershire sauce for extra flavor dimension and depth.
Beer pairings we find that can stand up to the heat include red ales and wheat beers, with wine suggestions being a Gewurtztraminer or a Riesling. See our recipe below – we’d love to hear about your favorite wing recipe too!
- 2 lbs chicken wings, trimmed (drum sticks split from "flat" wing pieces)
- ⅔ cup Frank's RedHot® Original Cayenne Pepper Sauce
- 3 tbsp butter
- ½ cup green onions, sliced thinly for garnish
- Blue cheese
- ½ cup sour cream
- ½ cup real mayonnaise
- 2 tsp garlic powder
- 3 tsp worchestershire sauce
- 4 or 5 celery stalks, sliced in small sticks for dipping
- Preheat oven to 425F
- On a large sheet pan, with a rack insert, arrange wing pieces in one layer
- Bake for 50 minutes, turning each wing over once ½ way through baking.
- Broil on high for 5 minutes one side, then turn all wings over and broil for 4 to 5 minute more or until crispy on both sides. Watch carefully to avoid burning. Remove from oven.
- In a large boil, add hot sauce and butter, then add still hot wings from the oven. S
- Stir with a spoon gently until all wings are coated.
- Serve with blue cheese dip and celery sticks.
- An hour or two before starting the wings, In a bowl add sour cream, mayo, blue cheese, garlic powder and worchestershire sauce and stir until mixed well.