Saturday, November 01, 2008
The Eternal Appetizer... Chicken Wings!
It is a rare gathering of family or friends where "wings" don't make an appearance.. I mostly love the darn things- but have had some that were down right nasty! The original Buffalo wing recipe from the Anchor bar in Buffalo NY has to be at the top of my dislike list- really! Somewhat greasy, vinegary, hot (in a bad way!) the only redeeming factor is that they are traditionally served with blue cheese dressing, and celery stalks... Wings have been around long enough for innovative cooks to fiddle and tweak the recipe until there are dozens of choices to suit your taste buds! I've seen HOT wings, Southwestern wings, Asian wings, honey mustard wings, and all of these wings mentioned can be battered or unbattered!
I'm lazy when it comes to these treats. I buy a 4lb. frozen bag of unbattered wings, all sectioned, with tips removed for about $8.00. Frozen, I bake at 400F for 20 minutes, take out of oven, dump whatever sauce I've picked that day all over them, and bake for another 20 minutes. Good to go.... The ones pictured today (sorry for the crappy photo!) were an Asian/Korean sauce (Soy sauce, hoisin sauce, honey, hot sauce, rice vinegar, sesame oil, onion and garlic powder). All gone now....