Allison and I love Buffalo Wings. She and I both have become somewhat particular about which restaurants we like for wings, which sauces, etc. Incidentally, the best place in the area that we go to for wings (and other grub) is Slackwater Pizza & Pub in Ogden, Utah. Yes, it’s like an hour drive from here, and yes, it’s worth it.
We’ve been trying to perfect a recipe of our own; within a few months we’ll be living in parts of the world where Buffalo Wing restaurants will be scarce. So we decided to learn and adapt a recipe of our own. It’s not done yet, but we’re getting close. We’ve made them a number of times for our family and they’ve been a hit. There will be updates to this down the road as we dial in the recipe to a masterpiece. Until then, maybe you can improve on this recipe:
Marinade: (about 35-40 wings)
8 tablespoons olive oil
9 tablespoons Frank’s buffalo sauce
6 teaspoons paprika
1 teaspoon salt
1 teaspoon cayenne pepper
5+ cloves garlic (I like lots more)
3 tablespoons red wine vinegar
4 tablespoons brown sugar
1 can (12 oz) Dr. Pepper
Feta + Gorgonzola + Blue Cheese Dip:
1/2 cup sour cream
1/2 cup blue cheese crumbles
1/2 cup feta cheese
1/2 cup gorgonzola cheese
2 tablespoons rice vinegar
2 cloves garlic
1/4 cup cilantro (optional)
Marinate minimum 1 hour [for best results, we like marinating it overnight]. Preheat oven to broil. Broil wings for 10 minutes (+/- 1 min), then use tongs to flip the wings over. Baste in marinade, and place back in the oven. Broil an additional 10 minutes (+/- 1 min).
[Rather than 10:10, we’ve experimented with 9:11 minutes and actually liked the results a little more. Your results will be determined by your oven’s broiling temperature, your altitude, the gravitational pull of Jupiter, etc. Experiment!]
As a garnish, we like sprinkling fresh cilantro on the wings when they come out.
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If you try this, tell us how you like it! And please share what changes you might have made.