Buffalo Wings

Buffalo wings originated in Buffalo, New York, and are typically fried before being tossed in sauce. We griddled the wings and they are juicy with a spicy kick that is sure to please! For a milder flavor simply adjust the amount of hot sauce. Enjoy!

Ingredients (makes 24 pieces):
For Chicken Wings:

2-1/2 lbs. (about 24 pcs.) “party style” chicken wings
1 Tbsp. vegetable oil

For Buffalo Sauce:

1/2 tsp. tomato paste
1 Tbsp. mayonnaise (optional)
4-6 Tbsp. red hot sauce, adjust to taste
2-3 Tbsp. white vinegar, adjust to taste
1/2 tsp. light brown sugar
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. ground black pepper
1/4 tsp. ground cayenne pepper
1/2 tsp. Worcestershire sauce

For Side:

Celery sticks, for serving
Ranch dressing, for serving

*This recipe was developed for the Gourmet Sizzler® Electric Griddle (EA-BDC10). Adjustments may be necessary when using other models.

Prepare the wings. Rinse chicken wings under cold water, if desired. Pat dry well with paper towels, then pierce the skin with a fork. Set aside and bring to room temperature.

Prepare the sauce. In a small saucepan, combine all ingredients for buffalo sauce and mix well. Bring to a boil, then simmer for 1 minute. Remove from heat and set aside.

Cook the wings. Turn on the Gourmet Sizzler® Electric Griddle EA-BDC10, set to 300ºF to preheat. When the operation light turns off, brush with vegetable oil and place all wings on the heated griddle. Cover with lid and cook for about 6 minutes.

When the bottom of the wings are lightly browned, turn the wings over, cover with lid and cook for an additional 3 minutes.

Remove the lid and turn the temperature control dial to 400°F. Flip wings while cooking until all sides are golden brown and cooked through, approximately 3-6 minutes. Check the center temperature of the larger pieces for doneness. When the temperature reaches 165ºF, turn off the griddle, and transfer the wings to a paper towel-lined plate to drain the excess grease.