December 2000

RECIPE OF THE

MONTH

Spicy Buffalo Wings

Click here to go to a Printer Friendly Page

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Servings	6	12	18	24	30	36
chicken wings	6 lbs.	12 lbs.	18 lbs.	24 lbs.	30 lbs.	36 lbs.
margarine	24 oz.	48 oz.	72 oz.	96 oz.	120 oz.	144 oz.
Worcestershire sauce	1 cup	2 cups	3 cups	4 cups	5 cups	6 cups
cayenne pepper	2 T.	¼ cup	¼ C. +2T.	½ cup	½ C. +2T.	¾ Cup
garlic salt	1 T.	2 T.	3 T.	¼ C.	¼ C. + 1T.	¼ C. +2T
Louisiana-style hot sauce	12 oz.	24 oz.	36 oz.	48 oz.	60 oz.	72 oz.

Assembly Directions:

Even though this recipe is multiplied for serving up to 72 adults, we recommend that unless you have a commercial kitchen with huge ovens and pans, you only use the equivalents for shopping purposes! Assemble this recipe in containers that will easily accommodate the ingredients. For example, a single recipe of these wings will take up an entire rack of your oven.

Preheat the oven to 425 degrees. Warm the margarine, Worcestershire sauce, cayenne pepper, garlic salt, and hot sauce together (this could be done in the microwave or in a large saucepan on the stove). Place the wings (thawed if needed) in a large bowl or container. Add the warmed ingredients to the chicken wings and turn with a spatula to ensure even coating. Marinate in this mixture for 30 minutes. Place the wings on cookie sheets or baking pans and bake them for 20 minutes. Turn the chicken wings over and bake for an additional 40 minutes. Editors note – I basted the wings with extra marinade a couple of times. Remove from the oven and cool and freeze in one-gallon freezer bags.

To serve, let the wings thaw and reheat them at 400 degrees until heated through, about 15 minutes.

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

This site developed and maintained by Nexis Technical Services, Inc.

This page was last updated on Thursday, August 28, 2008.