I am not a die hard football fan, but I do love getting together and eating some good old American foods on Super Bowl Sunday. Hopefully everyone stocked up on some essentials in their deliveries this week because we are cooking up chicken wings, guacamole and pico de gallo.

I would say it is particularly challenging to eat healthy on a day like the Super Bowl…so I work extra hard to earn those points to indulge a little. Buffalo wings happen to be one of my favorite treats along with the rest of the planet. If you want to make them healthier and have the chicken tender cut or chicken breast you can use that instead of the wing.

Stay tuned for the guacamole and pico de gallo recipe later this week…

rustic roasted buffalo chicken wing

Spicy Garlic Buffalo Wings

Prep: 10 minutes

Cook: 30 minutes

Serves: 4 people

  • Canola oil for frying
  • 24 wings (12 wings separated into 2 pieces)
  • 1 12-ounce bottle hot pepper sauce, Frank’s Red Hot
  • 3 big cloves garlic, minced
  • 1 stick unsalted butter
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Tabasco or Sriracha
  • Blue Cheese and Ranch dressing for serving
  • Celery sticks and carrots

Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.

Add half the chicken wing parts to the oil and fry them until they’re golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.

In a saucepan, heat butter over medium-low heat, add the garlic and saute for 5 minutes. Add the Red Hot and cook for 3-5 minutes. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.

Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.

Serve with blue cheese, ranch and your vegetables.

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