"Andriaccio's" butter garlic wings
 

I went to college in Rochester, NY, where the Buffalo wing reigns supreme, and I LOVE buffalo style wings. However, while spending a summer in Chautauqua, NY (about an hour west of Buffalo), I frequented a restaurant called Andriaccio's that made decent buffalo wings but INCREDIBLE butter garlic wings, which nearly swayed me from my ultimate love of spicy wings. Anyway, here is my LC version of the recipe (I assume the original is LC too). The thing I like about these wings for home use is that they still turn out okay if you bake them, rather than deep frying (true buffalo style wings MUST be fried - they are awful baked). Of course, they're awesome deep fried as well. Enjoy!

2-3 lbs wings
1/2-1 stick butter (I find that 1/2 a stick is enough for 2 lbs or so, but YMMV)
1 t. worcestershire sauce (use more if you use a full stick of butter)
1T ish garlic powder or granulated garlic (you could use fresh, but oddly I prefer powder in this case)
1T ish dried parsley, crushed to a powder
1 drop sweetzfree or one packet splenda
salt and pepper
olive oil
parmesan cheese to taste

Preheat oven to 400. Rub wings with oil and season heavily with salt and pepper. Arrange wings on a rack over a baking dish with the skin sides up (the side with the most skin up) and bake for around 30 minutes, until cooked through (they will not be totally brown/crisp - just light golden). In the meantime, make sauce - melt butter, then add worcestershire, garlic, parsley and sweetzfree and stir to combine. Place sauce in large bowl, preferably with tight fitting lid. Turn on broiler and broil wings, turning once, until brown and very crispy, about 4-5 mins per side. Remove from oven and add directly to sauce. Put the lid on the bowl and shake vigorously to evenly coat with sauce. Add parmesan cheese to bowl and shake again. Serve immediately. YUM! This also makes a really good dipping/coating sauce for grilled chicken thighs, etc.

That sound *fab*. I'm going to try it!

WELL HELLO! I went to college in Rochester too. Where'd you go? I was the the Eastman School of Music. Graduated in 1980. Buffalo Wings were huge in Buffalo back then, not so much in Rochester but we could get them.

Your recipe sounds divine!

Sure does. Another to print and add to my wing repertoire. :)

Nancy, I went to ESM too! I am an opera singer - got my BM and MM there 1994-2001. What's your instrument? Lucky for me, Buffalo wings were HUGE in Rochester when I was there - I swear I ate them 4 times a week when I started Atkins in 2000. All of my friends watched in awe as I ate 2 lbs of wings a night and lost 40 lbs, LOL!

these were amazzzzzzzzing!

Thanks for bumping up this thread missjess! These SOUND amazing! Looks like this might one I need to try out this Fri night!

:yum: These were great! :yum:

Too bad I didn't leave any for my kids or DH to try. :lol: :lol: :lol:

These sound awesome!!!!

Oh man... what a shame, I hadn't realized that alsmez had responded to me! I bet she's long gone now, I can't reminisce with her!

Well, thanks for bumping. These do sound awesome. Gotta put it back on my "to try" list.

I have a bunch of chicken legs. How much adjustment on cooking times would it take to do this recipe with either legs or thighs? Also, is there any reason these would not be induction safe?

It may take longer. I cooked my wings longer than it took for the meat to reach the 82F. I don't remember how much longer but I like the skin crispy so I just cooked it until I was happy with the crispness.

oh man!! good

got to try these sounds awesome