Buffalo Wings Recipe
Oberon Merlot, Napa Valley

Pair with Oberon Merlot

For the Chicken:

3 boneless chicken breasts, cut into chunks
1 cup flour
2 tsp salt
1/2 tsp pepper
1/3 tsp paprika
1/3 tsp garlic powder
1 egg
1 cup milk

For the Sauce:

2 cups ketchup
1/2 cup honey
2 Tbsp worchestershire
3 tsp liquid smoke
2 tsp dijon mustard
3 1/2 Tbsp butter
2 1/2 Tbsp dark brown sugar
1/8 tsp cayenne pepper
Salt to taste

Sweet &&Smoky Buffalo Wings


In a medium sauce pan, stir together all of the ingredients on medium-high heat, stirring frequently. Once the sauce comes to a summer, turn the heat down to low and let the sauce simmer about 30 minutes, stirring occasionally. Pour the sauce into a large bowl and set aside.

For the chicken, preheat the over to 450F. Combine the flour, salt, pepper, paprika and garlic powder in a large bowl and set aside. Whisk together the egg and milk in a small bowl and dip each piece of chicken in the mixture, then roll in the flour mixture until thoroughly coated.

Line a cookie sheet with foil and spray thoroughly with cooking spray. Place the wings on the sheet, then bake the wings for 30 minutes, turning them once half-way throught, until lightly browned and cooked all the way through. Thoroughly coat your chicken wings in the sweet & smoky sauce and serve hot.

© Copyright , Folio Fine Wine Partners, a Michael Mondavi Family Co., Napa, CA