Speaking of photography, if you want to grow your food blog fast, there is no better way out there right now than getting your photos accepted by Foodgawker and/or Tastespotting. If you have tried and been rejected, don’t give up! And don’t be bitter – get better! Nobody wants to hear you whine (on your blog, twitter, or to anyone else who will listen) repeatedly about how they only accept a certain type of photo, or from certain blogs, or whatever it is you tell yourself to soften the blow of their rejection! I’ve been rejected so many times I’ve lost count!!! I STILL get rejected way more often than I get accepted – especially by Tastespotting!! But when I do make the cut, my blog traffic spikes dramatically. We have a love/hate relationship (love to get accepted, HATE to get rejected!), and I credit their exposure for getting me to this point so quickly. Though I have cussed them out mentally many, many (many many many many many…a LOT ok?) times, I’m grateful to them both! So work harder, learn the basics of lighting and exposure (again, Plate to Pixel people!) and keep submitting! Oh and do yourself a favor and pore over the submission guidelines and do your research! Sarah G. over at Tastespotting finds photos of half eaten food gross, hates cilantro, and won’t accept your photo (even if it’s amazing) if your post is boring or too personal (Uh oh, this post is toast! ha ha!!) (see Sarah, I have been paying attention!) Keep abreast of what’s trendy or popular and blog about it – it will raise your chances of getting accepted by a lot!
And so I’m finally moving on to the food which is why most of you are here! Sorry it took so long, guess I had a lot to say today! If this is your first time here I swear I’m not usually quite this wordy! But cut a girl some slack, it’s a big day for me! So, the chicken wings! Who doesn’t love them?? Nobody I’ve ever met that’s for sure! And since it’s playoff season and no Superbowl party worth attending is without a big platter of wings, this seemed like as good a time as any for this recipe! There are a million delicious variations on chicken wings but since I’m doing low carb this week I kept it simple and sugar free – though a sticky, sweet, teriyaki chicken wing is hard to beat! The classic buffalo wing (at least in CT where I’m from) is generally Frank’s red hot sauce and butter. I added a quartered habanero for more heat but that was my only flavor enhancement. One thing I don’t do is deep fry my wings. It’s completely unnecessary in my opinion. There is enough fat in the skin and wing to fry itself when you bake it in the oven.
The trick is to bake them with no sauce first until they are crispy and cooked through. Then a bath in the sauce and back in the oven where they will get nice and crisp and the sauce bakes on – yum!. There isn’t much worse than a soggy chicken wing. But if you put the sauce on while they are raw and then try to bake them, by the time they get crisp (if ever) the meat will be completely dried out and barely palatable. So bake first, then sauce, then bake – repeat if you like them really saucy! And another thing – do yourself a favor and don’t pay extra for the bags of frozen winglets! Fresh wings are cheaper and all you have to do is make two cuts per wing to get the same product! Cut off the tips (I use them to make stock) and then cut through the joint to separate the “wing” from the “drumette.” It’s cheaper and better quality than those freezer burned thingy’s they sell in a bag!
Classic Buffalo Wings
Ingredients
- 4 to 5 lbs of fresh chicken wings
- 1 lrg bottle of Frank’s Red Hot sauce
- 1 stick of unsalted butter
- 1 habanero, seeded & quartered (optional)
Instructions
- After you trim the chicken put the pieces onto a cookie sheet (preferably foil covered, it took me forever to scrub mine clean last time!). Bake in a 350 degree oven for about 30 minutes until golden and crisp – longer if you like them really crispy.*
- Meanwhile in a medium saucepan melt the butter and add the entire bottle of hot sauce as well as the habanero, if using. Simmer over low heat while the wings are in the oven.
- Remove wings from the oven and dump into the sauce, toss until well coated. Take them out and put them back on the cookie sheet – back in the oven for another 30 minutes or more.
- If you love them really saucy you can repeat this step. Or if you are cooking them for a party later, refrigerate the sauce and wings and then re-dunk and blast for 20 minutes in the oven right (375 F) before your guests arrive.
- Serve with lots of celery sticks and good quality blue cheese dressing! Nom, nom, nom!
Notes
*I seasoned mine with salt and pepper before baking and the finished product turned out a bit too salty. I didn’t use unsalted butter which may have been the problem. So if you season them before baking, use a light hand with the salt and make sure you use unsalted butter in the sauce!
- Category: Appetizer
- Cuisine: Chicken
Ann says
I’m a new fan of yours! I have never made wings beforehand but these turned out fantastic!! I started eating low carb after Thanksgiving, but lapsed over the holidays, and now am starting over again. Thank you so much for sharing your recipes!! It makes figuring out what to eat so much less daunting, and now I have a new favorite recipe!
Marilyn Ketterling says
Mellissa, I have been following you for a few months now, but I have never read this post from start to finish. I enjoyed it!!!! I can’t imagine your pics being rejected!!!! They’re beautiful. You have been a lifesaver for me with wonderful recipes. Right now I need to get back into ketosis so I’m starting the 3 day kickstart. Thank you so much.
Ann says
Mellissa, my husband loved these wings! I used an entire bottle of Frank’s to one stick of butter for 4 – 5 lbs of wings. Came out great. I don’t see nutrition information, though, and since I’m counting everything (carbs, fat, protein), it would really be helpful. Thanks!
marshamarshamarsha says
I thought putting them back in the oven would overcook them, but tried it anyway. WOW! These wings were perfect! Thank you!
Wanda says
What’s the secret to getting the hot sauce out of the bottle?!?!? My arms were totally sore with all the shakin’.
The results were (almost) worth it…although I doubt I’ll make them again unless there’s an easy way to get at the sauce
Mellissa Sevigny says
There is usually a plastic cap on the top with a small hole in it to keep it from pouring out – I pry it off and just pour it into the pan. Hope that helps, at least you burned some extra calories lol!
Wanda says
Thanks, Melissa..will give it a go again next week. Another question: Do the 6-8 wings include the drumbeat the?
Wanda says
Darn spellcheck…that should have been drumette!
Mellissa Sevigny says
Yes, it would be pieces I guess, each “half” of the total wing considered one piece.
Wanda says
Okey dokey…I guessed right then!
Marie says
Hi! I see a few other people have requested the nutritional info on this recipe, so I don’t think I’ve overlooked it. I’ve searched your blog high and low to find it, but no luck. Can you help?
Patrice says
I Want to try!! what’s the nutritional value on these? Or did I over look it? Thanks
Gypsy says
Hi!
My bottle of Frank’s is 23 ounces. Do I use all of it?
Thanks!
Mellissa Sevigny says
No, it’s about 1 cup per 1/2 cup of butter.
Gypsy says
Thanks for the update!
Awesome blog!
G
Mirka says
Hi,
I have a question- by 1 stick of butter, how many gramms do you mean(or ounces)?because here in Italy we probably don´t have butter in sticks like you there:)
do you think that this recipe could work with chicken tights, too?
thank you
Mellissa Sevigny says
1/2 cup or 1/4 lb Mirka! Yes, I think chicken thighs would work – just cook them longer obviously and you may need more sauce depending on how many you make. Enjoy!
Robin says
Hi , I am looking for the nutritional facts on the buffalo wings and I don’t see them. Help :)
catherine says
You could consider using myfitnesspal.com
Mellissa Sevigny says
My Fitness Pal is notoriously inaccurate just so you know.