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Wings in sauce
(Picture courtesy of skaredykat at flickr.com.)
Growing up in N.TX., I didn’t have much exposure to the institution that Wings are around Buffalo, NY, where they are big. Who could resist the image of wings on buffalo? Occasionally, and especially this summer near Lake Erie, I’ve found that they are as big as Barbeque can be here.
To my observation, the hot wings that are now sprouting whole restaurant chains pop up around football game food. They’re usually picked up from a place that specializes in them, and come with a variety of sauces that you dip the wings in. Those wings are the actual wings that I usually take off the chicken and feed to the cats, since they’re not much meat.
If you’re doing the honors, I would suggest baking, as you’re asking for enough mess with the sauces and the dipping.
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
More than that, though, I’d recommend going out to a local bar that will be grateful for the business, and picking up enough for whoever’s going to be watching games with you.
You can also fry wings in whatever is your usual way, and grab a variety of sauces from the store. There are too many kinds of barbeque sauce for me even to start in naming them. If you’re going for salsa, the hottest ones are made in places like New Jersey. Try a bunch, you will have more fun than by asking me. You may have a local place that makes some interesting sauces of their own.
Celery sticks with wings are traditional too, and I highly recommend that.
69 Comments
Wait…you’re saying it’s just too much trouble after all? ;)
And is that a reference to the Pace picante sauce ads? Back when Pace was actually made “right here in San Antonio.”
Good to have you back, Ruth.
Thanks, good to be here, please hold on the heat dome? I thought about Pace, from ‘New York City’, when I went hunting for hot salsa, and the best was from New Jersey. Outsourced!
Yes. And too much cleanup involved if you’re having people in, imho.
A food diary about wings? Now, that’s true love. :)
ooops, maybe it should have been about home canning? right, that was an earlier week.
Hey, getting your wings is supposed to be a positive step somewhere.
How do you like your wings? is right up there with What’s your astrological sign and What’s your favorite type of music?
You know what? I think the more important question should be, Can you not act like a dickhead even when you’re in a really bad mood?
Or, when I’m going on and on about something that you could care less about, will you keep an interested look on your face and nod your head?
*druul*
Ummm….wings.
No problem Ruth, just can the wings.
My experience with chicken wings, limited I must admit, is simply:
Where’s the beef, or to put a finer spin on the wings, where’s the meat?
Or,
If ‘god’ had wanted us to eat chicken wings, he would have put some meat on them!
As always, thank you and recommended with a wing and a prayer.
If you just don’t tell me what I should be thinking and answering, I’ll find a way.
Edit; Now that sounds like I ever have had you do that and that’s not the way it is.
I know where you need to run out and get some while you keep an eye on things. But that’s next week! /s
I like your thinking. Of course, if chickens weren’t bred mostly to stay on the ground, they’d have meatier wings, but stringier breasts. This is a compromise we brought on ourselves.
heh, see #11
You brought up an interesting Neo-Darwinian issue:
Do undomesticated chickens in the wild fly after first being frisked by the TSA?
‘Heritage’ chickens, bred from varieties not adapted to modern production, roost in the trees, and yes, fly there. Their flights aren’t long, but they are pretty constant.
Wings in Sauce. What the hell kinda chicken has wings that look like those.
Okay. True story. I had bought an already roasted chicken at the grocery store, for $5.00. Five dollar Friday.
I had already taken my busbench-living friend Bob, some soup and bread (how appropriate, but that’s what we had for of dinner that night) the night before. So, I went through the fridge to put together another bag of fd you can eat, and so I pulled the wings and drumsticks off the roasted chicken, the last of the soup, and the leftover Shrimp! from lunch or whatever, and took it down to him.
So, that’s what I did with the wings. Okay, he got mashed potatoes and gravy too.
Too much to rag on. I’ve got to hit some other stuff to hit.
Fondness.
Amputees! Bet they taste good, too.
Maybe they are world class jumpers and only give the appearance of flying.
Now a few legs from those guys would be an interesting gastronomic event.
Good stuff. So are the heart and gizzard, but the main line restaurants haven’t picked up on them, yet.
Also last a long time and be chewy. Which makes them more of the chicken and dumplings variety.
And you don’t bake chicken wings either. They are to be deep fried,for about 12 to 15 minutes so they are done, drained and then rolled around in a bowl of your favorite sauce. There, grump over.
Now you need to try the baked kind, or you will only know about fried. Which works for you if you’re buying them somewhere, and can send them back if they aren’t done enough.
You need to try the baked kind.
No, I don’t. Texans…..head / watertiger’s desk
I oven fry/bake my chicken:
I toss the wings in Bisquick with hot paprika, salt and pepper (see box),
425F oven
pat of butter, melted
30 minutes skin side down, 20 minutes skin side up.
then dose with my favorite sauce – tasty delicious!
I just call the local watering hole and order. Pick up in 20 minutes. Gone 30 minutes later. I’m no chef you understand.
Sounds perfect, except I like whole wheat flour. And I do go for the jalapena hot sauces.
That’s seven degrees of winging it, but it works.
Hello, Elliot. May I say, I love bisquik? When my kids were young, I made them and they thought it was heaven. Not making bisquits so much, but use it in sauces, coffee cakes, and like that.
(((Ellie!))
One degree over the top? 6 degrees, 7 degrees?
Spuds, I love ya, but, babe, ordering out for 1 or 1 1/2 isn’t the same as for three, two being Guys, and one of them still 18 years old.
I do order out sometimes, make no mistake, I’m not the kitchen maven, but you know I do spend a decent amount of time “cooking”.
Hee, hee. I pick my battles around here.
So good to seen you on the threads. You’re a Good Soul, sonnyboy.
*waving!*
Shoot, how spoiled we get with “edit”.
I meant I made biscuits for my kids…filler, ya know?
Mama didn’t raise no stupid kids. Okay, maybe one.
My mother worked for awhile as a home demonstrator for the new electric ranges, and loved all the short cuts. The bisquik cinnamon buns are great, too.
Battles with spuds means; bring the wings and he’ll let you have it your way.
Fuckin’ works for me.
Isn’t fun to get smart in our age and stage?
Yes, I’m procrastinating. Big hug. Really going now.
Better put on some Aretha Franklin now. Loud. Heh, heh.
(Also beats hasty retreat.)
oo I never tried those!
Waving and still procrastinating.
But, still having fun.
Many Sundays ahead, maybe next week after who makes good wings – which I probably shouldn’t do anyway, too much like plugging commercial enterprises.
Girlfriend, you nailed it.
Hasty retreats are sometimes cause for regret.
But, we learn as we grow.
There’s always the potential for that. And, you and others here offer opportunites for growth in various different ways.
Food is Good.
Art grows the heart.
*
Blessings.
And coffee cream awaits me at the store, this time a real retreat, thanks for good conversation, back in a few.
You had me going for a few laps around the block.
But the jig is up.
Let me see if I have a tight grip on the facts and can straighten out this ball of writhing serpents.
American chickens have wings but can’t fly.
Heritage chickens have wings and are Olympic class jumpers, but flocks cruising overhead ain’t never going to happen.
Now, American bison have four rather well established, and distinct legs and no wings.
They are not known for their jumping ability and wings are not part of their morphological description.
So, from whence do buffalo wings spring? The head of Zeus?
I must say you almost had me believing you,
But now I know you have just been winging it.
Next week how about my favorite Monty Python dish: rat wings on a stick?
Hi ya, doremus35.
You’re just having fun, right? I don’t really have any history with you, but, it would be good for me to get a feel for ya, before I engage with you on a reoccuring diary.
Tell me something good. Snarky or serious? Or somewhere in between.
I’ve spent years learning to know some of the folks I talk to regularly.
I’m just having a hard getting a feel on ya. :)
LOL.
Next time try it with alligator legs :)
No, no, and no. Wings, salted and peppered. Fry to golden. Drain. Pyrex bowl, stick of butter, couplefew ounces of white vinegar, few Tbs of McIlleny Tabasco sauce. Melt in microwave. Combine sauce and wings. Serve with celery stalks and bleu cheese dressing. No substitutions allowed. I has spoken.
Oh, and PS, I failed to say, I’d like to know you and what you want for this world.
I’m guessing you like food or why else would you be at a food blog?
I like food to. Growing it, preparing it. So, l
Buffalos have shed their wings so that we can eat, you see. First, they knead them into tenderness, and leave them near Buffalo, NY, for their fans. Whatever made you believe I’d ever mislead you.
You did intend to say alligator wings, right?
Sounds like a plan, but white vinegar? when there’s malt and balsamic and rice vinegar? I dunno.
I like the balsamic.
If I have a choice, which, yes, I do.
I like red vinegar also.
Especially over slice tomatoes and slice onions. Hmmmm.
I’m not always that healthy, though.
Oh, I wish doremus would be around to answer me, because it was a sincere question.
No doubt seasoning an answer. And yes, red wine vinegar also. But then, I’m the person that asks for vinegar with fries, and fish, and spinach, and all sorts of things that make people’s smiles freeze up.
Vinegar on cooked spinach! That’s the stuff!
So fine. Also on chard. And all sorts of potatoes. Okay, admittedly I love the stuff. Not at all a shame that’s it healthy.
“Tell me something good. Snarky or serious? Or somewhere in between.”
Good: I never lie, unless absolutely necessary, which always seems to be the case.
Snarky: I answer telephone solicitation calls with the following: ‘California Department of Erections, Resurrections, and Insurrections. What’s up?’
Serious: I must sadly conclude that the vast majority of American citizens cannot differentiate between reality and fantasyland.
In-Between: I seem to derive a vicarious thrill from gently prodding our dear Ruth Calvo to snort with sequestered chortles which are just begging to be released into the world of the laughing.
So, what can I do for you, my lovely?
I guess I’m good to go.
You answsered my questions, and things at my place are progressing as planned.
So….good for now, but thanks.
(Holding you to that for later.:)
Oh, Ruth. Fond mouth memories of H.S. Fish and Chips, always with vinegar. Yummmmmm!
Oh, gosh, now I’m thinking about what to make for dinner.
Took out of the freezer earlier, Bee Loin Tri Tip Rost Seasones.
It’s just about defrosted now. Will figure something out.
Oh, if only I were creative!
(Mister and friend are out test driving the car right now. He wants it bad. I bet mister makes him an offer he can’t refuse. We’re talking chump, no…really chump change, but I’m hoping for a small and short payment plan, know what I mean. If we really mean to help.)
“Whatever made you believe I’d ever mislead you.”
Boy, oh boy Ruth, you can sure take one hell of a licking and keep on ticking (and you may interpret that remark anyway that floats your boat, feathers your prop-a C-S remark, or greases your axle).
You are the last person running around loose on this mortal coil I would ever suspect of deliberately misleading anyone.
But I must say, when you present what appears to be humongous, beef meat balls on dead animals femurs, and try to pass them off as a buffalo’s wings, and then to add insult to injury try to convince me that that is the reason we don’t see any wings on buffalo, well,
There would appear to be a substantial body of evidential material to suggest, not absolutely nail it to the barn door mind you, but rigorously suggest, that you rarely take the straight road anywhere.
Yep, and on southern greens mix with sautéed garlic and a pinch of crushed red peppers. Add a can of white beans and serve on polenta for a complete meal. I wish I ha that on hand for dinner tonight.
Of course, laughs are welcome. It’s delightful to find commenters who do chuckle/chortle rather than go deadly venomous, and of course as you read the posts, surely you note that they’re about good humor.
Now that’s downright unfair, as it’s too late to go out for greens. Hominy, that’s always good.
The picture looked to me like another interpretation of catfood, actually, very comedic even as food pictures go.
Yes, Ruth:
Sometimes, it would seem, one needs wings to fly above the venom dripping from every tooth and claw.
And why not soar on the wings of enlightened mirth and laughter and collegial banter above the ugliness of the mud below.
So, when can we expect to see the ‘Rat Wings’ diary?
Working on knuckling under, but another day, more likely.
Oops. You let the curtain part for just a minute.
No, it is the legs. Dark meat, but about the size of wings. Yum, Yum :D
Actually, I’ve had a teensy taste of alligator, it wasn’t bad. Not like lizard….
really.
So, who is lurking behind the arras?