Where y’at Scooter Pieians?!
Things have been hecka hectic around my way but there is a lot to look forward to in the coming weeks.
Did someone say football season?
Football, for me, means five very important things:
- Buffalo Bills
- Football players in tight pants (dat ass doe)
- New Orleans Saints
- Football players in tight pants (dat ass doe!!!!!!)
- Chicken Wings
In. That. Order.
I’m all about chicken wings. Always have been. Miiiiiight have something to do with the fact that I’m a Buffalo girl, born and raised. So who better to introduce you to the vast world of the chicken wing? *Raises hand*
Okay, this recipe is technically a riff on what some people refer to as “Buffalo Chicken Wings”. BUT, we’re not calling them that. The good citizens from the city in which they were created do not refer to wings in this way.
They’re just wings. Wangzzz. Hot, medium or mild. Take your pick.
Unless you’re Jessica Simpson, you probably are aware that Buffalo Wings aren’t made from Bison. Buffalo-style wings got their name from the location in which they originated: Buffalo, NY. Traditionally fried & then tossed in a butter-based hot sauce, Buffalonians serve their wings up with celery, carrots & a side of blue cheese dressing. Blue cheese, always. ALWAYS.
Have several seats, Ranch Dressing.
Although our wings are usually fried I decided to throw these bad boys on the grill because us Northerners are trying to get in every last second of warm weather while it’s still here. Winter Is Coming.
First we cook the wings in the oven, lowwwww and slowwww, to get them juicy and prepared to fall off the bone effortlessly.
Then we toss them in our hot sauce-sauce to make them happy.
We place them on a smoking hot grill to get charred and crispy.
Love is in the air.
We baste them with more sauce. Miracles are taking place.
Layaz of flayva.
We serve them with blue cheese because that is what God would want.
THE CROWD GOES WILD.
Now that I’ve schooled you on the chicken wing you are ready to make them. Over and over and over again.
May your favorite teams win their games, may The Bills or The Saints make it to the Super Bowl, may your wings make you cry out of sheer bliss and may we all experience football players in tight pants for years to come.
God Bless America.
Not Buffalo Chicken Wings
- 3 lbs chicken wings, organic
- 1 tbsp Adobo
- 1 tsp black pepper, freshly ground
- 1 tsp cayenne
- 1 tsp crushed red pepper flakes
- 1 tsp smoked paprika
- 1 tbsp coconut oil or olive oil
- 3 cups hot sauce (Frank’s Red Hot)
- 1/4 lb butter (1 stick)
- 4 tbsp honey
- 1 tsp black pepper
Blue Cheese Dressing:
- 1/4 pound blue cheese (something neutral like a Maytag)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 scallion, sliced
- 1 tbsp red wine vinegar
- 1 tsp black pepper, freshly ground
- Preheat oven to 325°F.
- In a large bowl combine wings (drained of any liquid), oil and spices & toss until evenly coated. Place seasoned wings evenly, in one layer, between 2 baking sheets. It is important that the wings are in a single layer so the skin has a chance to crisp. Use a third baking sheet, if necessary. Alternatively, you can cook the wings in batches.
- Cook the wings 45-60 minutes, turning over half-way through. They will be moist, slightly crisped & a light golden brown.
- Let cool to room temperature, about a half an hour.
If you can’t find Frank’s Red Hot, brands such as Crystal or Louisiana can be used as a substitute. Try to get your hand on Frank’s, though. And definitely, DEFINITELY, don’t use Tobasco.
- In a saucepan cook all of the hot sauce ingredients over medium-low heat, stirring occasionally, until well combined. Take off the heat just after it reaches a slow boil.
- Taste. If the sauce is too spicy for you, add additional butter & honey, as needed.
- In a large bowl, add about 1/3 of the hot sauce-sauce. Add the oven-cooked wings and gently toss in the sauce-sauce (hehe), until the wings are coated evenly.
- Combine the ingredients in a food processor or blender & pulse until incorporated and smooth, with a few blue cheese chunks remaining.
- Taste. How is it? Does it taste too cloying and heavy? Add a little more vinegar. Does it need a burst of freshness? Try adding a squeeze of lemon juice. The world is yours, boo.
- Preheat a clean and well-oiled grill to medium-high heat. If you’re using a charcoal grill, shoot for a temperature between 450°-550°F (grill wings as follows with the lid off). Once the grill is hot, add the wings in a single layer. Depending on the size of your grill, you may have to char your wings in batches. Rotate your wings every few minutes, making sure you have a nice crispy char before turning. As the wings are cooking, continue to baste them with the remaining sauce. There will be hot pepper steam. Careful. It may burn your eyes. Hang in there; we can do this. Remember, the wings have already cooked in the oven so the goal is to simultaneously get the wings charred & crispy while allowing the sauce to thicken and caramelize from the honey doing its thing.
- The wings should take around 10 minutes on the grill, depending on your heat situation, but I have a feeling you’ll know when they’re done.
- Serve the wings drizzled with extra sauce, blue cheese, carrots, celery and ice cold Labatt Blue. Welcome to Buffalo.
Don’t have a grill? That’s ok! Follow the recipe up to “Wings Procedure Step 4” . Fill a pot 2/3 of the way up with canola oil. Heat oil to 350°F. Monitor your heat with a candy thermometer. Fry the par-cooked wings in batches until golden brown & crispy, about 5 minutes. Add hot sauce-sauce to a large bowl & toss until the wings are evenly coated. Serve immediately.
Categories: Fried Chicken, Savory
Leave a Reply