Wing Madness

I am from Buffalo, NY, home of the infamous Buffalo Chicken Wing, so as you can imagine, I have a strong opinion about wings in general.  We all have our preferences-drummers vs the two-boned wing, meaty vs thin, crispy skin or juicy and moist, hot and spicy vs mild, and on and on. So when my boyfriend asked me to try making wings at home, I at first thought this would be an insurmountable task, one that can only be performed by the famed wing fryers in Buffalo that I knew so fondly growing up.  The truth is, they are easy to make at home and there are so many recipes that are completely different from the classic Buffalo hot wing, that you can have fun creating all sorts of variations.

A few things I discovered while making our now Sunday football-watching staple:

Bell and Evans makes a pack of wings specifically called “Buffalo Wings”, which is air-chilled chicken and the package is air-tight so they are nice and fresh and trimmed specifically for the kind of wing eating we’re talking about here.

Fry vs bake-I have tried both and while I feel better about baking the wings, my boyfriend insists on the fry way.  The baked version just doesn’t give the wings that crispy skin that you get from deep frying them.  But if you are intimidated by deep-frying or want to try to make them slightly healthier (is it possible?), then the baked route is a fine way to go.

Basic Buffalo Wings

recipe courtesy of Franks REDHOT sauce, my personal favorite

Servings: 6 to 8 servings

Prep Time: 10

Cook Time: 20


  • 2 1/2 lbs. chicken wing pieces (1.25 kg)
  • 1/2 cup (125 mL) FRANK’S® REDHOT® Sauce
  • 1/3 cup (75 mL) melted butter for the Wings Sauce


  • Deep-fry at 375°F (190°C) for 10 min. or bake at 400°F for 10 minutes.
  • TOSS wings in sauce to coat.

Rachael’s Sticky Asian Plum Wings


  • 3-4 pounds chicken wings, split, then tips removed, or drummers

For the sticky Asian plum glaze:

  • 1 1/2 cups plum preserves
  • Zest and juice of 1 orange
  • 1/3 cup Tamari (dark soy sauce)
  • 1 tablespoon sesame oil
  • 1 2-inch piece of fresh ginger root, peeled and grated
  • A pinch of salt
  • 5-6 scallions, whites and greens, thinly sliced on a bias
  • 3 tablespoons sesame seeds, toasted
  • 1 lime, cut into wedges

Serves 6-8 as a snack


Pre-heat the oven to 450ºF.

Bring a large pot of water up to a bubble and par-cook the chicken for about 5 minutes. Drain and pat dry.

Whisk together the preserves, orange juice and zest, Tamari, sesame oil, ginger and salt in a medium size saucepan. Bring to a boil over high heat and cook until reduced into a syrupy glaze, about 7-8 minutes. Remove from the heat.

Place the wings onto a baking pan and roast for 15-20 minutes, or until golden brown and crispy.

Transfer the wings to a large bowl, then pour the sauce over top and toss.

Sprinkle the coated wings with scallions and sesame seed for garnish. Serve with lime wedges.

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