(RNN) - Try this chicken wing recipe at your game-watching party this weekend.
Cut chicken wings apart, so you have half drums and the other half flats. Cut off the tips and toss them. Pat wings dry.
Spread the wings out on a cookie sheet and run them under the broiler at about 400 degrees for about 20 minutes or until the skin is crispy. Use tongs to turn over wings, cook for about 10 minutes if you like them juicy, 20 if you like them done.
You can also fry them if you prefer.
Melt the butter in a saucepan over medium heat.
Add the hot sauce, the white vinegar. Then stir in the garlic powder and salt.
Sautee carefully until the sauce is reduced by about a third, 10 minutes or so.
Put the cooked wings in a plastic bag and pour the sauce on top of them. Shake, make sure the wings are covered.
Serve on giant plate with celery and ranch or bleu-cheese dressing.
You can also serve the sauce on the side if your guests would prefer dipping, but they're better if they get all messy.
NOTE: Louisiana Pete is said to be the sauce originally used at the Anchor Bar in Buffalo, NY, where the dish originated. Frank's is a little milder (Frank's also makes a pretty good hot wing sauce you can buy commercially). If you use Siracha or Tabasco, remember they are much hotter than the others, so you might want to use less. They also have a bitter taste, so you might want to add a little sugar, honey, or agave to taste.
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