Baked Chicken Wings with Mild Buffalo Sauce

Let me start this blog by saying "I love my job!" Not only do I get to photograph wonderfully creative hand-crafted pottery, but I also get to experiment with ways to use our Majolica Pottery and that often includes making some really great food. This pottery photo shoot was a family favorite and I had a few teenage boys working as photo assistants and food testers.

Pottery Platters and Football Food

Having a party for the "big game" in Ohio and Michigan is a tradition for many and Packer Creek Pottery can help you throw one in style. Our versatile and colorful platters are big enough to hold wings for a crowd. And any dip looks great in a Buckeye bowl or maybe a Go Blue bowl—you choose. If you can’t decide which suits your home best, then you might need our house divided plate.

Keep in mind that our Buckeye and Go Blue patterns are hard to keep on the shelves, so come in early to browse our selection or place your order at least four weeks before the "big game."

Now for the football party food... The one thing I don't like about normal Buffalo wings is that they are often fried, so I experimented with different baked recipes that are healthier and super flavorful without being too spicy. Enjoy!
Baked Chicken Wings with Mild Buffalo Sauce
2 lb. party chicken wings (we used a fresh package of drums and a package of wings)
4 Tbsp. extra-virgin olive oil (divided)
2 Tbsp. Italian seasoning (divided)
Kosher salt
Fresh ground pepper
Preheat oven to 425 degrees and place a wire rack on a large baking sheet (put aluminum foil on bottom for easy clean up). Coat wings in two batches in a large bowl with 2 Tbps. Olive oil and 1 Tbsp. Italian seasoning. Repeat with second batch. Place chicken on wire rack and sprinkle with salt and pepper to taste.
Bake in the oven for 1 hour and until golden brown. These wings are great with no sauce, but we like them with some mild Buffalo Wing sauce.
Buffalo Wing Sauce (mild)
1⁄3 cup butter
1⁄4 cup Frank's hot sauce
1⁄4 cup tomato sauce
1⁄2 teaspoon garlic powder
1⁄2 teaspoon cider vinegar
1⁄4 teaspoon Worcestershire sauce
1⁄2 teaspoon smoky paprika
1 teaspoon honey
In a pan over low heat, melt the butter. Be careful not to burn or brown butter too much. Add the remaining ingredients and whisk together well. If you want wings hotter you can add more Frank’s hot sauce and for milder wing sauce you would add more butter.
Simmer for no more than 5 minutes, whisking occasionally. Pour sauce into a large bowl. Place baked wings into the bowl and toss to coat with sauce. Return the wings to the wire rack and broil for 3-5 minutes on medium, watch closely so they do not burn. Remove wings from oven and drizzle any remaining sauce over the wings.
Blue Cheese Ranch Dip
1 (16-oz.) container sour cream
1 (1-oz.) package Ranch dip mix
1 (4-oz.) package blue cheese crumbles
2 tablespoons chopped fresh chives (we used green onions and it was great too)
Stir together sour cream, Ranch dip mix, blue cheese crumbles, and chopped fresh chives. Serve with carrot and celery sticks, pretzels and hot wings.