Cluck, Cluck, Cluck

Having guests over to watch  The Real Gladiators of New Jersey this Sunday or do you need to bring a dish to the Annual  Derangement MMXIV?

Here's your opportunity to do something socially redeeming and prepare chicken wings correctly and most tastefully - without making the dumb-ass mistake of deep frying.

V -

Roasted Chicken Wings With Buffalo Sauce
Yield:  4 to 5 servings (20 pieces)
Time: 1¼ to 1½ hours, mostly unattended

Oil for greasing the oven rack
10 chicken wings
Salt and black pepper
¼ cup (½ stick) butter
2 tablespoons Frank’s Red Hot Original Cayenne Pepper Sauce or other hot sauce
1 tablespoon white vinegar

1. Heat the oven to 450°F. Lay a sheet of aluminum foil on the lowest rack of the oven. Remove the middle oven rack and grease it with oil.

2. Cut off the small tip of each wing; discard or keep for stock. Cut through each wing bone at the joint to separate it into two pieces. Season the wings with salt and pepper.

3. Arrange the wings on a microwave-safe plate. Microwave on high for 3 minutes. Turn the wings over and microwave on high for another 2 minutes.

4. Arrange the wings on the greased oven rack so that they aren’t touching. Return the rack to the middle of the oven—making sure there’s foil beneath all the wings to catch their fat—and lower the temperature to 350° F.

5. Roast the wings for 40 minutes. Turn them over, then roast for another 20 minutes.  At this point, they will be golden, crispy, and still juicy inside. If that’s how you like them, remove them from the oven. If you like them well done, roast for another 15 to 20 minutes.

6. Put the butter in a small saucepan over medium-low heat. When it melts, stir in the hot sauce and vinegar. Serve the wings with the Buffalo sauce on the side.