FCC Buffalo Style Chicken Wings

FCC BUFFALO-STYLE CHICKEN WINGS

 
24  CHICKEN WINGS ( ABOUT 4 lbs)
As Required SPICES - LEMON PEPPER, GRANULATED GARLIC POWDER, SEASONING SALT
2  ENVELOPE ONION SOUP MIX
1  CUP OF BUTTER - MELTED
4 TABLESPOONS WHITE VINEGAR
4  TABLESPOONS  WATER
2  CLOVES OF GARLIC  (1/2 TSP. GRANULATED GARLIC POWDER)
2  TEASPOON GROUND CUMIN
1  CUP  CHUNKY BLUE CHEESE DRESSING
 
CUT ALL TIPS OFF THE CHICKEN WINGS. HALF REMAINDER OF WING AT JOINT.
 
NOTE: YOU CAN LEAVE WHOLE AND FOLD WINGS PRETZEL SYLE IF YOU LIKE TO CHEW ON THE TIPS.
 
IN A FOOD PROCESSOR OR BLENDER, PROCESS ONION SOUP MIX, BUTTER, VINEGAR, WATER, GRANULATED GARLIC, FCC CHILE POWDER (RED AND GREEN), AND CUMIN UNTIL BLENDED; SET ASIDE (PREFERABLE KEEP WARM ON STOVETOP - IT BRUSHES ON EASIER).
 
PLACE CHICKEN ON A COOKIE SHEET AND SEASON LIGHTLY WITH LEMON PEPPER, SEASONING SALT, AND GRANULATED GARLIC.  PLACE IN OVEN ABOUT 3 TO 4 INCHES FROM BROILER.  BROIL CHICKEN FOR 6 TO 8 MINUTES OR UNTIL BROWN (SKIN WILL BE JUST STARTING TO BLACKEN ON SOME PIECES), TURN AND SEASON AGAIN LIGHTLY WITH LEMON PEPPER, SEASONING SALT, AND GRANULATED GARLIC.  AGAIN PLACE IN OVEN ABOUT 3 TO 4 INCHES FROM BROILER AND BROIL CHICKEN ANOTHER 6 TO 8 MINUTES OR UNTIL BROWN (SKIN WILL BE JUST STARTING TO BLACKEN ON SOME PIECES).  NOW, BRUSH AND "GLOP" THE CHICKEN WITH THE ONION SOUP MIXTURE USING A COARSE PASTRY BRUSH AND BROIL ANOTHER 2 MINUTES OR UNTIL CRISP IN APPEARANCE.  REMOVE FROM OVEN AND TURN. AGAIN BRUSH AND "GLOP" ON THE REMAINING ONION SOUP MIXTURE AND BROIL AN ADDITIONAL 2 MINUTES OR UNTIL CRISP IN APPEARANCE.  REMOVE FROM OVEN AND PLACE IN HOT CROCKPOT OR SOME OTHER SUITABLE CONTAINER.  POUR DRIPPINGS/ ONION SOUP MIXTURE OVER CHICKEN WINGS FROM COOKIE SHEET.  SIMMER IN CROCKPOT FOR ABOUT 15 TO 30 MINUTES.  IF WINGS ARE TO BE EATEN THE NEXT DAY, REFRIGERATE AND START THE WARM-UP ABOUT 3 HOURS BEFORE THE SNACKS WILL BE NEEDED.  LENGTH OF TIME DEPENDS ON THE WARMING CAPACITY OF THE CROCKPOT.
 
SERVE HOT WITH WISH-BONE CHUNKY BLUE CHEESE OR RANCH DRESSING AND CELERY STICKS, IF SO DESIRED.  DRESSING TENDS TO CUT THE "HEAT" FOR THOSE OF GENTLER TASTE BUDS.
 
 
NOTE 1:  THIS RECIPE MAY BE USED ON ANY CHICKEN PARTS.  JUST INCREASE THE LENGTH OF THE BROILER TIME TO ENSURE THAT THE CHICKEN IS COOKED COMPLETELY.
 
NOTE 2:  I PREFER GRANULATED GARLIC POWDER OVER FINELY GROUND GARLIC POWDER - JUST A PERSONAL PREFERENCE.

 

Recipe by Roy Van Keuren from the Fresh Chile Cookin' group.

Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!