Joe Drozda and Bob Bley are writing the third edition of The Tailgater’s Handbook which will be published in 2014. Drozda is considered the “Father of American Tailgating” by many including The Wall Street Journal. Drozda and Bley both grew up in NW Indiana and attended Indiana University together.
Here’s another recipe for those wings everybody likes. My friends at The Fresh Market tell me that people buy more wings for the Super Bowl than any other time of the year. This time you don’t need to grill or deep fry them. Use the oven, and you’ll still get raves.
Crispy Oven Baked Buffalo Wings
2.5 lbs. chicken wings
I Cup FRANK'S® REDHOT® Buffalo Wings Sauce
2 cups Flour
Salt and Pepper
Preheat oven to 425 degrees. Wash wings and clip off their tips with poultry shears (or knife). Cut wings at the joint into two parts each. Put wings on paper towels to dry.
In a gallon size re-sealable plastic bag put in two cups of all-purpose flour and a tablespoon of kosher salt and teaspoon of black pepper. Place wings in the flour bag and coat them with the mixture. Remove the wings with tongs, shaking off excess flour.
Place wings on a sheet pan rack with the pan below. Place pan into the oven and bake 35 minutes. Remove wings and place them into a bowl of the buffalo wing sauce to coat them slightly. Replace the wings onto the rack and cook them five or 10 minutes more until they crisp slightly.
Remove the wings and let them cool. Then place them in the refrigerator overnight in a zip bag. On game day heat the wings and then re-sauce them and serve. We’ve used a slow cooker to just cover the wings with sauce and keep them warm. That makes them a little wetter if you like that.
Serve with celery and blue cheese or ranch dressing.