Summary
A printed recipe (with a photo of the finished wings) for baked-then-sauced buffalo wings, made with Frank's Red Hot, unsalted butter, and an optional habanero; the printout carries several handwritten signatures at the bottom in different inks, suggesting it may be a page from a shared/exchange recipe collection.
Key contents
- Title as printed: "Classic Buffalo Wings"
- Ingredients: 4 to 5 lbs fresh chicken wings; 1 large bottle of Frank's Red Hot sauce; 1 stick unsalted butter; 1 habanero, seeded & quartered (optional).
- Method: Trim the chicken and place pieces on a foil-covered cookie sheet. Bake at 350°F for about 30 minutes until golden and crisp (longer for extra crispy). Author's side note: she seasoned with salt and pepper before baking and found the result a bit too salty, possibly from not using unsalted butter in the sauce — advises a light hand with salt if seasoning before baking, and to be sure to use unsalted butter in the sauce.
- Meanwhile, in a medium saucepan, melt the butter and add the entire bottle of hot sauce plus the habanero (if using); simmer over low heat while the wings bake. Remove wings from the oven and toss in the sauce until well coated. Return to the cookie sheet and bake for another 30 minutes or more (repeat for extra-saucy wings). For a later party: refrigerate the sauced wings, then re-dunk and blast at 375°F for 20 minutes before guests arrive. Serve with celery sticks and good-quality blue cheese dressing.
- Signatures: several handwritten signatures appear at the bottom right in different colored inks (black, red, blue) — mostly illegible; one in blue ink may be a first name, but this is not confident enough to treat as an attribution.
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