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Buffalo Meets Baltimore

Source of Recipe


From "The Complete Book of Chicken Wings" by Joie Warner






List of Ingredients



• 1/4 cup butter
  
• 3 to 5 Tbsp hot sauce
  
• 1 Tbsp red wine vinegar
  
• 2-1/2 lbs. wings, trimmed Buffalo-style (method follows)
  
• 1 Tbsp olive oil
  
• 3 Tbsp crab seasoning (Obrycki's)
  






Instructions



1. To make dipping sauce: Slowly melt butter in a large saucepan. Add the hot sauce (3 tablespoons for mild; 4 for medium; more for hot). Add the vinegar. Remove from heat.
   
   
2. To make wings: First, cut off the tip of the wing and slice the remaining wing into 2 pieces (this is Buffalo-style trim). Brush both sides of wings with olive oil, or put wings in a large bowl and mix them with oil with your hands. Place oiled wings on a large, rimmed baking sheet and sprinkle top side of wings with about half of the crab seasoning.
   
   
3. Put wings in oven, about 3 inches from broiler. Broil at 400° F for about 10 to 15 minutes, until the tops of the wings are browned. Remove from oven; drain off liquids from baking sheet. Flip wings, sprinkling their new top sides with remaining crab seasoning. Broil until brown, another 10 to 15 minutes.
   
   Serve with hot dipping sauce.