Oven-baked Buffalo Chicken Wings (Frank's Hot Sauce)

Norm's mom, Nan, always removed the skin from chicken before eating it, because her mom had told her it wasn't good for you. Norm says it's ok to have hot fried chicken wings (and beer) as long as you play a game of hockey first. His favorite place for wings in Toronto is now closed, but we make these at home. Serves 4-5 with cut-up carrots, celery and zucchini or cucumber sticks.

• 2-1/2 lbs. (1.25 kg) fresh, raw chicken wing pieces
• 1/2 cup (125 mL) hot sauce (we use "Frank's RedHot" hot sauce)
• 1/3 cup melted butter or margarine.

1.  Cut off the chicken wing tips with kitchen scissors or a knife, and separate the drumettes from the wings.
2. Bake wings on a foil-lined pan at 500 degrees F. for 20 minutes, turning once, until crispy. If you are lazy like me and leave the wing tips on and cook them, the tips will blacken. So I have also baked them at 425 degrees F (220 C) for 45 minutes. In a convection oven, reduce heat to 400 degrees F and cook for about 40 minutes. For restaurant-style wings, deep-fry wings for about 12 min. in oil heated to 400 degrees F (200 C).
3. While the wings are cooking, stir the hot sauce into the melted butter or margarine in a large bowl.
4. When the chicken wings are baked, toss them in the hot sauce mixture before serving.
5. If you're making more, keep the already-cooked and sauce-tossed wings warm in the oven while you make another batch. If they dry out a little, serve extra hot sauce on the side. Have lots of napkins ready.

Breaded-Style Buffalo Wings for Six

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp each: garlic powder, onion powder, paprika, kosher salt
• dash of black pepper
• 1.35 kg (3 lbs) chicken wings, cut in half at the joints and wingtips discarded
• 2 cups or less Frank's RedHot Buffalo Wings Hot Sauce, divided

1. Preheat oven to 425 degrees 
2. Line 2 rimmed baking sheets with parchment paper or foil and place wire cooling racks on top.
3. Spray the racks with cooking spray.
4. In a bowl, whisk the flour, baking powder, garlic powder, onion powder, paprika, salt and pepper.
5. Pat the chicken wings dry with paper towels.
6. Dredge cut pieces in seasoned flour, shaking off excess.
7. Arrange wings skin side up in single layer on sprayed racks.
8. Bake about 50-60 minutes, turning wings every 20 minutes with tongs.
9. Put enough sauce in a bowl to baste wings during the final 10 minutes of baking.
10. Put the rest of the sauce in a separate bowl and toss the baked wings in the sauce just before serving. Serve any of this sauce on the side for dipping.

Blue Cheese Dip

Bottled ranch dressing makes a good "emergency veggie dip." To make blue cheese dip:

• 1 large egg, beaten
• 2 tbsp (25 mL) malt vinegar
• 2 tbsp (25 mL) Dijon mustard
• 1 cup (250 mL) canola oil (or canola/olive oil blend)
• 4 tbsp (50 mL) crumbled blue cheese
• salt and pepper (to taste)

1. Using a whisk, or in a food processor or blender, combine the egg, vinegar and mustard.
2. Gradually add the oil. Blend.
3. Add the cheese, blend till smooth.
4. Season with salt and pepper to taste.