I don’t know if I love or hate myself for this.

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What is the draw with the whole buffalo wing flavor? I have no idea, but I’m hooked. Have been for years. And the thing is that I don’t even care for actual chicken wings because seriously, who wants to do that much work for just a few pieces of food?

Not I.

But it is apparent that just like midnight Friends reruns, cadbury mini eggs and Ryan Gosling memes, I cannot get enough.

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Embarrassing stuff: I’ve microwaved tortilla chips with cheese and buffalo wing sauce. That’s pretty horrifying for a 30 year old that talks about things she cooks in her kitchen on a daily basis. A few steps up: microwaving flour tortillas with cheddar and buffalo wing sauce for a quesadilla. Uh huh. It’s straight up authentic tex-mex in this house, right down to the microwave. Right.

Slightly less terrifying: I’ve putting buffalo wing sauce in a grilled cheese. No, not with chicken. Just different cheeses and the sauce. Sometimes cheese, buffalo wing sauce, and creamy homemade blue cheese. Buttered bread and fried until golden and crisp. OMG, can’t you just feel the crunch of that toast? Want.

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Since we’re in the circle of trust here, I find it safe to tell you that it’s never really about the chicken for me. I could care less about the chicken when it comes to this flavor combo. That might just be because I’m annoyingly picky about my meat, which essentially means I need to cook it myself in order to enjoy it. See? Annoying. But for real, it’s all about the sauce, and over the last few years I have determined my go-to ingredients for the perfect buffalo wing flavor explosion. Yes, I said perfect. I’ve tried my darndest (ew) to slow down my over dramatized words such as “perfect” and “best ever” and “omg.” Just kidding on that last one. Anyhoo, I’ve mentioned it before – the mixture includes: buffalo wing sauce, cheddar cheese, gorgonzola cheese, scallions, chives and cilantro. Don’t gag, my cilantro loathers. Just leave it off.

See? Flavor explosion. It’s the only way I can describe it.

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These were so good that I ate them for two dinners. Like, two dinners in the same night. One around 5PM, another around 8PM. And I mean, it’s not like you’re deep frying your french fries so these are essentially healthy. Things could be so much worse. Like you could be super tempted to go to Five Guys in the afternoon by yourself for no reason at all other than the fact that you think you’re an entitled brat when the last thing that you need in your life is a bacon cheeseburger and fries. Those are the days when oven fries like this are the best decision ever. Even… a healthy decision.

The stories I tell myself to get through life. Ah. Whatever works, right?

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Apparently the key to getting super crispy oven fries is parboiling them before roasting. Sort of a pain but also sort of worth it. Trust me. They will be the crispiest things to ever crunch on that came out of your oven. Also make sure that you use a higher heat oil so it doesn’t look like a smoke bomb went off in your house. Then once the fries are done, you just dump cheese on top, broil and throw the remaining toppings on. My favorite kind of recipe! Throw and go.

Oh so good.

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Crispy Buffalo Oven Fries

Yield: serves 4 appropriately, 2 obnoxiously

Total Time: 1.5 hours

Ingredients:

3 pounds unpeeled russet potatoes, cut into wedges
3 tablespoons vegetable, grapeseed or canola oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 cup buffalo wing sauce
2 tablespoons butter
4 ounces freshly grated sharp cheddar cheese
4 ounces crumbled gorgonzola or your favorite blue
4 green onions, sliced
4 chives, chopped
1/4 cup freshly torn cilantro

Directions:

Preheat oven to 450 degrees F.

Place cut potatoes in a large stock pot and cover with cold water. Bring to a boil and once bubbling, only boil for 5 minutes. You gotta keep an eye on it! After 5 minutes, drain potatoes. Place in a large bowl and drizzle with oil, salt, pepper and garlic powder. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. You want the potatoes to be deeply golden and crunchy on the outsides!

While potatoes are cooking, heat buffalo wing sauce and butter in a small saucepan over low heat until combined.

Remove potatoes from the oven and switch on your broiler to the highest setting. I left my oven rack in the center of the oven. Drizzle a bit of wing sauce over the potatoes and sprinkle both cheeses evenly overtop. Place under the broiler for 2-3 minutes, until cheese is bubbly and golden. Remove immediately and sprinkle with scallions, chives and chopped cilantro. Dig in!

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I want more.

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