I am not a chicken wing fan, not a big buffalo sauce girl, usually don’t like the idea of pulling meat off of a bone with my teeth. (hehe) But these little suckers, mmmm, they are FANTASTIC! It’s my mama’s recipe and when she was down last week for Samster’s birthday she was kind enough to teach me how to make them. I thought I would continue the chicken wing pay it forward by sharing it with you fine people.
In a large bowl combine 3 lbs buffalo style chicken wings, 1/4 cu minced garlic, the juice of 1 lemon (this little gadget gets every drop), give all the wings a good drizzle of hot sauce & season with s & p. A word on the hot sauce- if you’re not that into heat can I make a recommendation? I have been using Goya’s hot sauce for years and it’s AWESOME. It has a bit of a kick but not a physically pain inducing type like Tabasco. More tangy than anything, it’s great in this recipe, don’t be afraid to poor it on!
Let marinate anywhere from 1hr-overnight depending on how well you plan ahead. Turn your broiler on and place wings on a broiler tray like the one below. (Tip- I covered the rimmed baking sheet below the tray with foil for an easier cleanup)
Let wings cook until one side starts to brown well (burning at the tips) and then flip. Continue turning them until all sides look toasty and chicken is cooked through. (7-9 min total) You want to keep an eye on these too, don’t leave them and walk away, you will regret it and your house will smell like burnt chicken grease for a week. Not that I did that. I’m just saying it might happen.
Serve with your favorite summer side dishes and enjoy!