As I promised, and I’m a man of my words..kinda – I present thee with Buffalo wing style chicken. What the heck is that you ask? Well I’ll tell you. It’s chicken made in the same style that buffalo wings are made…I thought that was self explanatory, oh well.
For those who haven’t had the honor and/or courage to make buffalo wings at home, they’re actually pretty simple. Traditionally buffalo wings are fried, and that’s all good and well, except a lot of people frown when they hear “fried in oil!” Gasp! So frying isn’t always the best way to keep your arteries clot free, so why do people love to do it so much? Well for one it tastes pretty good, but another reason has to do with how it cooks the food.
When you put food in the oven, the air circulates (rather poorly at that, unless you have a convection oven…), and surrounds the food, and brings the food the temperature you want. So you need the air to reach a certain temperature, and you need that temperature to now pass it’s “temperature-ness” (yeah, temperature-ness) into the food. Air happens to be one of the worst conductors of heat. So what’s another way to impart some good ole’ temperature-ness into food? Use a liquid medium, because as we know, liquid is a much better conductor of heat. You can use water(as in boiling something, or even if you’re real fancy, you can cook it sous vide), or you can use oil. (Now without getting way ahead of myself here, I am fully aware that oil and water aren’t the same type of “liquid,” but we’re not gonna get into it.)
Ok, so we’ve established, oil is better at cooking then air, but you said we’re not gonna be frying, so exactly why did you just waste the last 5 minutes of my life?
Well, when cooking chicken, there’s plenty of oil (ie fat) in it, and on it (the skin), so what we’re gonna do, is take advantage of that oil, and use it as a (liquid) medium to help it cook, and impart temperature-ness! Huzzah! So we’re going to “oven fry” it, as long as you don’t use the “f” word (fry! get your mind out of the gutter), no one will know any better.
This “oven frying” is really just roasting.
Ok, so on to the chicken. As the name implies it’s made in the same style of buffalo wings, at least the non-fried variety. I’ve made buffalo wings this way, and they’re pretty darn good, and really easy, so I wanted to try that with regular chicken. The said method is: spread some olive oil, salt, and pepper over the chicken, and just place them on a lined baking sheet, and let it roast at 400-450 for 30 minutes on one side, and flip, and roast for another 25-35 minutes.
Before I put them in the oven to roast, I did brown them for a little, like 5 minutes on each side.
The great thing about this recipe, is that when it comes out of the oven, you can toss it in whatever sauce you want, and voila, you have supper.
I took some Wegman’s brand buffalo wing sauce
Put some in a bowl, and took the cooked chicken and tossed to coat.
Maybe one day I’ll share those recipes with you
Buffalo Wing Style Chicken
- Chicken, preferably bottoms
- Olive Oil
- Buffalo wing sauce
- Pre-heat the oven to 400. Pat the chicken dry, and heat 1-2 tablespoons olive oil in a skillet
- Brown the chicken well on both sides
- Line a baking sheet with aluminum foil, and place browned chicken skin side up on baking sheet
- Roast for 30 minutes on one side, and flip and roast another 25-35 minutes on the other side
- Pour wing sauce in a bowl, and set aside
- When chicken is ready, take out of the oven, and transfer directly to the bowl with the sauce, and toss to coat. Let sit for a few minutes so the sauce can be soaked up goooood.