By Carla Vigos
Laguna Woods Globe Correspondent
Summertime is the perfect time for outdoor cooking and eating. Some people in the Village have BBQ grills or smokers, but no worries, recipes can be adapted for the oven.
Who doesn’t love chicken wings? Whenever I buy roasted chicken, my first grab are the wings. Sometimes I’ll reach for one in the car before I get home.
I do prefer non-fried wings. So here we go for a smoker or grill version and an oven version as well to enjoy.
Smoked Chicken Wings Buffalo Style
INGREDIENTS
2.5-3 pounds chicken wings
1 tablespoon oil
1 teaspoon salt
1/2 teaspoon pepper
Sauce
4 tablespoons butter
3/4 cup Franks Red Hot Sauce
1 tablespoon honey (optional)
PROCEDURE
1. Pat wings dry. Place a cooling rack in a large rimmed cookie sheet. Put wings on that and dry out in the refrigerator 3 to 6 hours so that wings get a crispy skin during cooking.
2. Preheat smoker to 225 degrees.
3. Put wings in a bowl and add the oil, salt and pepper. Toss to coat.
4. Place wings directly on the grates. Cook for 1 hour.
5. Increase heat to 350 degrees. Cook for another 30 minutes or more. You want the wings to crisp up.
6. Prepare the sauce just before the wings come off the grill by bringing the butter and hot sauce to a simmer.
7. Remove the wings from the smoker and immediately toss in a large bowl with the hot sauce mixture.
8. Serve with ranch or blue cheese dressing and some celery sticks.
These wings are so good rewarmed in an air fryer the next day or days.
COOKING IN THE OVEN
Heat oven to 400 degrees. Take the wings out of the refrigerator and drain the cookie sheet if juices are on the bottom. Place cooking rack with wings on them and the tray in the oven. Cook until crispy, about 45 minutes. Follow directions to coat.
I welcome your questions or comments at cjvigos@yahoo.com.
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