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Buffalo wings are a party no-brainer. This is a classic recipe anyone can master. My cousin Mordechai Eisenberg is a rosh kollel in Marlboro, New Jersey. Often he wears a different hat — that of master chef. Here is the result of his playing in the kitchen. Thank you, Mordechai, for sharing.
24 chicken wings
1/4 cup oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Smart Balance or Earth Balance margarine
1/4 cup hot sauce, like Frank’s
1/4 cup Gefen Honey
6 cloves Mr. Dipz Peeled Garlic or other garlic, peeled and whole
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Clean and wash the chicken wings and lay on a Gefen Parchment-lined baking sheet.
Drizzle the wings with oil and sprinkle with salt and pepper, making sure to coat the tops and bottoms completely.
Bake uncovered one hour. Remove from oven and cool five minutes.
Meanwhile, combine the sauce ingredients in a small saucepan over a low flame. Bring to a boil, then simmer for three minutes. Remove from heat and cool for five minutes.
Dip each wing into the Buffalo sauce and transfer to a serving platter, tray, or bowl.
Photography: Daniel Lailah Food Styling: Amit Farber
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Great wings Made these for supper they went 1-2-3