Jess gave me another great recipe to try. I am always looking for ideas for appetizers and these wings turned out really well.
And no, bison do not have wings...the name came from the recipe's origination in Buffalo, NY. Aren't you glad I clarified that?
12 chicken wings, wings and drummettes separated
1/4 c buffalo hot sauce, preferably Frank's
1 tbsp honey
1 ts unsalted butter
Preheat oven to 425 F. Line a large rimmed baking sheet with foil. Arrange the wings in a single layer on the prepared pan and roast, turning over once, until cooked through, about 35 min.
(I noticed the skin was still soft, so I turned the broiler on at 500 F for about 5 minutes each side to crisp up the skin. Be careful not to burn. Burnt skin = smelly)
Meanwhile, combine the hot sauce, honey, and butter in a lg bowl. Remove the wings from the oven and immediately transfer to the hot sauce mixture. Toss continually until evenly coated.
They have great taste but not really hot. Matt thinks if you add cayenne pepper or some jalepenos to the sauce it will spice them up.
Serve them up with some celery and carrots and flavored Paleo Mayo...yum!