My mother is a huge Buffalo Bills fan. During the late 1980s and early 90s, the Bills were as good as they came, as far as NFL teams are concerned. She began making this version of the “Buffalo Wing” during that time and the recipe has been a family staple ever since.

While not quite the style that the Western New York bar made famous, these wings are a bit — a small bit — healthier because they are not deep fried.

“Master these wings,” I once told a friend who was having trouble finding the right wing combination, “and you will never have another wing.”

Whether deep fried or baked, chicken wings are a fantastic addition to any Super Bowl party.

Mama Murph’s

Famous Wings

Start to finish: 90 minutes

Servings: 30-40 pieces

3-4 pounds chicken wings or drummettes

For the sauce:

6 ounces Frank’s Hot Sauce

1 stick margarine, melted

1/4 teaspoon garlic powder

1 teaspoon Worcestershire sauce

8-12 shakes Tobasco (depending on how spicy you want them)

Heat the oven to 350 F.

Cover cookie sheet with nonstick aluminum foil and spread wings. Bake for 35 minutes, turn wings and cook for another 30 minutes.

Meanwhile, combine all other ingredients in a jar with a lid. After baking, coat each wing and let marinate in a covered dish until ready to broil. Hint: Wings can be baked and marinated for an extended period of time, then broiled when ready to serve

When ready to broil, set oven on highest broil temperature and move rack to second to top level. Spread wings on foil-covered cookie sheet and broil until crisp. (Keep an eye on the wings to keep them from burning.) When crisp, flip the wings and coat them with the remaining sauce. Broil again until crisp.

Serve with or without blue cheese and a celery stalk.

Enjoy.