My cousin Mordechai Eisenberg is a rosh kollel in Marlboro, New Jersey. Often he wears a different hat — that of master chef. Here is the result of his playing in the kitchen. Thank you, Mordechai, for sharing. Recipe by Rivky Kleiman.
- Cook & Prep: 1 h 45 m
- Serving: 12
To Prepare Wings
Photography: Daniel Lailah.
Food Styling: Amit Farber.
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Clean and wash the chicken wings and lay on a parchment-lined baking sheet.
Drizzle the wings with oil and sprinkle with salt and pepper, making sure to coat the tops and bottoms completely.
Bake uncovered one hour. Remove from oven and cool five minutes.
Meanwhile, combine the sauce ingredients in a small saucepan over a low flame. Bring to a boil, then simmer for three minutes. Remove from heat and cool for five minutes.
Dip each wing into the Buffalo sauce and transfer to a serving platter, tray, or bowl.
If you opt to use regular margarine instead of Smart Balance, you will need to adjust the hot sauce as the Smart Balance seems to absorb heat. Begin with half the amount and adjust accordingly.
This recipe can easily be doubled. Prepare more than you think will be necessary. These are addictive!