Buffalo Chicken Wings

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Buffalo Chicken Wings
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  1. 12
  2. chicken wings (about 2 pounds)
  3. 2
  4. tablespoons margarine or butter, melted
  5. 1/2
  6. cup Gold Medal® all-purpose flour
  7. 1/2
  8. teaspoon salt
  9. 1/4
  10. teaspoon pepper
  11. 1
  12. cup barbecue sauce
  13. 1
  14. tablespoon red pepper sauce
  15. 1/2
  16. teaspoon Cajun seasoning
  17. 1/4
  18. teaspoon ground cumin
  19. 1
  20. bottle (8 ounces) blue cheese dressing, if desired
  21. Celery, carrot and zucchini sticks
  1. 1 Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
  2. 2 Heat oven to 425┬║. Melt margarine in rectangular pan, 13x9x2 inches, in oven. Mix flour, salt and pepper in large heavy-duty resealable plastic bag. Add chicken; seal bag tightly. Shake until chicken is completely coated with flour mixture. Place in pan.
  3. 3 Bake uncovered 20 minutes; turn chicken. Mix barbecue sauce, pepper sauce, Cajun seasoning and cumin in medium bowl. Pour over chicken; toss until evenly coated with sauce. Bake uncovered 10 to 12 minutes longer or until light golden brown on outside and juice is no longer pink when centers of thickest pieces are cut.
  4. 4 Serve with dressing and celery sticks.
  1. The original chicken wings were first served in 1964 at the Anchor Bar in Buffalo, New York. In Buffalo, chicken wings are always served with celery sticks and blue cheese dressing.
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