Long ago and 100s of miles northwest from here, I attended the University of Wisconsin-Madison. And at this school, I was introduced to things that ultimately molded me into the man I am today. It was during those years I lived in America’s Dairyland that I discovered my passion for cooking and writing. Cheese and I became one entity and have since maintained an unbreakable bond. And then, of course, there were Tuesdays and Wednesdays. Those two days were almost as important (if not more) than the weekend, because it was on said days when this once very small chain establishment decided to treat the residents of Madison to $.25 buffalo wings and $.50 buffalo legs.
BW3s — also known as Buffalo Wild Wings & Weck — had a location on Madison’s popular downtown State Street. Within walking distance from my dorm, I remember entering for the first of what would be dozens upon dozens of times with sheer wonderment over the fact that I had entered a restaurant devoted to wings.
Many other Buffalo Wild Wings have sprouted since the closing of that location, but fond memories of being there with groups of newly-made college friends have stuck with me since my very first visit.
In honor of the food that sparked one of my favorite college traditions, I give you Wing Week on the blog! And to kick things off is a recipe that everyone should have in their arsenal.
Party Wings are the quintessential appetizer that are packed with flavor and yet are extremely easy to put together. These wings can be made in massive batches, perfect for feeding groups of any size, and they are delicious even without a sauce, reducing the mess we all know (and love) when eating most buffalo wings.
Wings were at the center of so many hangouts in my earlier years, and they remain something my friends and I love to eat to this day. So for your next shindig, give this recipe a go and enjoy the contentment of those around you!
(recipe serving size – 50 wings)
For the wings:
25 whole wings cut into 2 pieces
1/4 cup olive oil
1 tb 1 tsp kosher salt
1 tb granulated garlic
1 tb cracked black pepper
2 tsp smoked paprika
2 tsp dried oregano
1 tsp cayenne pepper
Optional: 1/4 to 1/2 cup of Red Hot (or your favorite wing sauce)
Coat the wings with the olive oil and spices. Marinate for at least 1 hour or up to overnight.
Preheat your oven to 425 degrees.
Coat a baking sheet with a thin layer of cooking spray and spread the wings across the sheet, leaving a little space between each wing. Give the wings a light spritz of cooking spray and roast the wings on the center rack for 25 minutes.
For crisper skin, turn your oven to broil and cook the wings for another 3-5 minutes (if you are cooking with a convection oven, this step may not be necessary).
Place on a platter and serve while warm!
Optional: If you are using a wing sauce, cook the wings for the allotted 25 minutes Brush the wings with the sauce. Turn your oven to broil and cook the wings for another 3-5 minutes before serving.
If the sauce does not require any cooking, follow the recipe as if they are sauceless and toss the cooked wings in the sauce after they have been broiled.