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Buffalo Chicken Wings


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Buffalo Chicken Wings


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Buffalo Chicken Wings


  • Ready Time : 0 min



  • 1 pound chicken wings (approx 12 full wings) washed and dried.
  • 1/2 cup margarine or earth balance
  • 1/2 cup hot sauce (Frank’s, Texas Pete or Crystal) NOT TABASCO or similar sauces
  • 1/4 cup white or cider vinegar
  • 2 tablespoons corn starch
  • 1/4 cup cold water

Soycream Dip

  • 1 cup non-dairy ‘sour cream’
  • 2 tablespoons minced parsley
  • 1 large clove of garlic
  • 1/2 fresh lemon, juiced


There are many ways to cook chicken wings, the method here is the simplest but you will lose out a bit on the abraded skin that helps the sauce stick. In this recipe I don’t add anything to my wings before cooking them. Kosher chicken is a little salty, flour can stick to the pan and burn, cayenne doesn’t really help, black pepper burns. Let them cook and then sauce them appropriately.

Cut each wing at the joint to separate the drumstick from the wing. 
Arrange the wings on a sheet pan and bake at 375 using convection mode if possible.

Check the wings after 20 minutes. If they move easily turn them over, if they still stick wait another 5 minutes and then turn them over.

Bake for another 10 – 15 minutes until the skin is golden and crispy.

During the last ten minutes of cooking melt margarine in a saucepan on medium heat. Make sure the saucepan or pot is large enough to accommodate the wings. Add 1/2 cup of hot sauce. Add vinegar.

Prepare a slurry of corn starch mixed with cold water. Stir it well.

When the hot sauce and margarine are melted and the wings are ready raise the sauce up to medium high and get it up to a gentle boil. Add half the slurry and bring the sauce back up to a boil. If it has thickened up go ahead and add the wings, coating and stirring. For a thicker sauce add more of the slurry and again wait for the sauce to regain the boil and thicken. Test the seasoning and add more hot sauce, or vinegar as desired.

Soycream Dip

Buffalo Wings are traditionally accompanied by a bleu cheese dip – the dairy fat helps cool off the spice-assaulted mouth.

I made a soy based dip using ‘Sour Supreme’ by Tofutti.

Mix all the ingredients in a bowl and keep cool until serving.

About Rabbi Mordechai Rackover


Mordechai (Michael) Rackover is a husband, a father and an orthodox rabbi serving as a chaplain at a major U.S. university. He also loves to cook. In his posts he tries to express some of his love, while sharing the occasional moment of creativity that he might be blessed with. He also writes about food, food culture, as well as the spiritual and physical impact of some of our habits and mania. As a man and a rabbi he hopes to show that a man’s place is in the kitchen and that as a role model and caregiver, to his children, his spouse, his students, and himself, he takes that place with responsibility and love. He blogs at FrumFoodie.com

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