Triedandtruefavoriterecipes: Faux Buffalo Hot Wings

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I wish my wings had looked like this:

They didn’t.  But, they tasted almost like it (except for the deep fried crunchy skin, & little bitty bones).   I fell in love with wings a couple of years ago when a JR Crickets opened near our home.  I was then devastated when they went out of business because I couldn’t single handedly keep them in business – I tried though, I really did!

I’ve been in wing mourning ever since.

We were craving wings last weekend, & I decided to see what I could come up with.  Unfortunately, since I so rarely make wings, the wings in my freezer were old, gross, & frostbitten.  But we wanted wings!

I decided to improvise & came up with a healthy ‘ish’ alternative.  Faux wings.  Here’s the recipe – which I mostly snagged from Frank’s Hot Sauce web page…I just changed the meat medium.

(My camera is sort of on the fritz right now, so I only got the photo of the un-cooked faux wings)

Cut 7 -10 boneless, skinless chicken thighs into wing sized chunks & place on a foil lined pan on the bottom rack of an panggangan – preheated to 500* (that’s not a typo)

Bake for 15-20 minutes, then remove & turn over once.
Bake for an additional 15-20 more minutes until thoroughly cooked.
Place in a bowl & toss to coat with Frank’s Buffalo Hot Sauce.
Adjust amount according to taste.
Serve with chunky bleu cheese dressing (homemade is best)

At my old wing place mild, medium, & hot were solely determined by the amount of hot sauce added.

Source Recipe:

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