I enjoy Buffalo wings, but it seems as if they are getting just a bit too expensive for me to order them while out at a restaurant. In Cincinnati, Wendi and I would enjoy them on 25-cent wing night at an area restaurant that focused on the famed chicken wings.
Because Wendi does not like Buffalo-style wings, she always orders BBQ wings, so that is why I decided to make some. I have the ability to deep fry the wings, but it can be a risky proposition in a home. A fire could happen in the blink of an eye. Also, frying chicken wings is further complicated because of the high moisture content, which can cause a lot of splatter. When Wendi and I have made wings in the past, we baked them in the oven at 400-450 degrees for an hour. Our attempts at baking the wings never really produced a crisp wing. So, when I decided to make this batch of BBQ wings, I intended to grill them. I covered the wings with a generous amount of salt and pepper and set them aside in a stainless steel bowl covered on a counter for about two hours. (I am not sure about the health ramifications of this and what this means in terms of food safety, so you will be better off with the wings covered and placed in the refrigerator.) When it came time to cook the wings, instead of grilling, I placed them on a very small, but durable, sheet pan from Pampered Chef and cooked them at 450 degrees for 45 minutes in a toaster oven. After 45 minutes, I switched the cooking option from back to broil, and I broiled the wings for another 15 minutes. This helped to produce a nice, crisp final product. For the BBQ sauce, just used some Sweet Baby Ray's original barbecue sauce. As for the side dish, I made none, so we ended up with some Snyder's of Berlin honey barbecue potato chips.-- Bobby
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