We are college football people. Unless it’s the Rams (and let’s be honest, it’s rarely the Rams), the score of the Super Bowl doesn’t really interest me. The Super Bowl is about two things: 1. food 2. commercials. Regarding #2, it’s a given that at least one Super Bowl commercial will make me cry. It usually involves puppies and/or clydesdales.

Some of our favorite Super Bowl food includes guac, dips, and delicious salty snacks. Oh, and don’t forget the wings. When it comes to buffalo wings, these are the best. They’re crispy yet tender, spicy and tangy, and ready to be dunked in chunky blue cheese dressing.

You can’t be ladylike when eating wings. You just can’t. And that’s okay. Maybe I’ll start a movement where the new ladylike includes not being ashamed of how you look eating wings. Get over it. Just do it, and go for another. (Sidenote: It’s also pretty impossible to look ladylike when cutting the wings. As I separated the wing tips from the wingettes from the drumettes, it started to look like a horror film in our kitchen. Find out how to easily separate wing parts here. ) This recipe makes a lot of sauce, because I like to smother the wings in sauce and sometimes add a little extra on them right before serving.

Go team and pinkies up.

The Best Wings: Buffalo Wings

Prep Time: 80 min Cook Time: 40 min

Ingredients:

2 lbs. chicken wings

3/4 cup Frank’s Red Hot Sauce

1/2 cup unsalted butter

2 tablespoons apple cider vinegar

1/4 teaspoon cayenne pepper (less if you prefer a more mild wing)

1/4 teaspoon garlic powder

Preparation:

Preheat oven to 425°. Using a sharp knife (and being very careful!) separate the wingettes, drumettes, and wing tips. Discard wing tips or save them for making stock. On a baking rack placed atop a sheet pan, evenly place the wingettes and drumettes. Sprinkle a generous helping of kosher salt and black pepper on each. Let wings rest at room temperature for one hour.

During this hour, liquid will be extracted from the wings thanks to the salt. Pat the wings dry, take wings off the baking rack and on the sheet pan. Bake the wings for 40 min until brown and cooked through.

While baking the wings, prepare the sauce. In a medium sized saucepan, melt the butter and add all ingredients to the pan. Stir until well combined.

Once chicken wings are finished baking, remove from the oven and place in a large bowl. Toss with sauce and serve immediately while still hot alongside chunky blue cheese dressing and celery.

The Newlywed Chefs

We’re St. Louis food bloggers who love to cook! Join us on our culinary adventures as we keep a fresh outlook on life, love, and food.