Adapted from Jeff Weener’s personal recipe. From Jeff, “Even though they are called Buffalo wings, this recipe is very different than the typical “wet” wing. These are dry wings.”
4 pounds chicken wings or drumettes
1/2 cup vegetable oil
1 tablespoon dry mustard
2 cups hot sauce
Cayenne pepper (optional)
Preheat oven to 390 degrees convection or 400 degrees conventional.
Cut chicken wings in half or use “cut wings” such as Empire frozen gourmettes.
Lightly coat with cornstarch. Place wings in a pan lined with non-stick foil . Bake until brown..
Warm 1/2-cup oil; add 3 cloves crushed garlic and cook until almost brown. Add 1 tablespoon dry mustard and 2 cups of hot sauce, such as Frank’s or Texas Pete’s. Bring to boil and then turn off and cool. If you like them less hot, use more oil/less hot sauce. For extra hot, add some cayenne.
Mix the wings in the sauce then put the wings back on the pan and bake for another 7-10 minutes until they dry out. There will be extra sauce that you can use if someone wants them extra hot.
Recipes: Appetizers, Poultry, Wings, Kosher