Are you in a tapping mood? Well Shuffle off to Buffalo with this tasty Buffalo wings recipe!
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Shuffle off to Buffalo was first introduced in the musical film 42nd Street, which came out in 1933. Originally choreographed in the movie by Busby Berkeley, the song is about a couple that have just got married. It is also the name of a tap step! Here’s how to make some toe-tapping buffalo wings!
In a saucepan, mix together hot sauce, butter, onion powder and Worcestershire sauce. Cook until the butter has melted and the sauce is smooth.
Prep the wing using some sharp kitchen shears to cut off (and discard) the tips. Then bend the remaining wing in the opposite direction to expose the joint, and cut along that area to divide the two parts. (There’s a handy YouTube tutorial HERE if you need help!) Place them in a bowl, pour in the sauce, and stir well to coat. Use tongs to place the wings onto a non-stick rack placed over a baking sheet.
Sprinkle with salt then roast for 30 minutes in a preheated oven.
Serve with ranch or sour cream. 2lb of wings is enough for one person for a big lunch, or two to share, or part of a buffet table for several!
Top tip – like things extra saucy?!? Make extra sauce and brush it over the wings for the last 5 minutes of cooking!
- 2 lb chicken wings, jointed and tips discarded
- 1/4 cup hot sauce
- 2 tbs unsalted butter
- 1 tsp Worcestershire Sauce
- 1/4 tsp onion powder
- Preheat the oven to 375F.
- In a saucepan, mix together the hot sauce, butter, Worcestershire Sauce, and onion powder. Heat over a low heat until smooth.
- Place the wings and sauce in a large bowl and turn to coat.
- Use tongs to place the wings on a non-stick rack on top of a baking sheet. Sprinkle with salt then roast for 30 minutes or until cooked through.