Buffalo Wings Redux

Originally, this was intended to be a pure video-blog, but the incompleteness of the clips has led to additional writing portions that are longer than the videos themselves. Therefore, using the last set of chicken wings from the Costco purchase described multiple times before, I set out to show how I make buffalo chicken wings from start to finish.

However, since I film these things myself, I could not film myself cutting the chicken wings into drummettes and wingettes. You can find how to prep the chicken itself in this video: http://www.youtube.com/watch?v=lnahgARLdsU

I'm out of wings, so there will be no more wings blog entries for a while. If you're not inspired to make your own buffalo wings, there's little else that I can do for you. Seek help. Try good ole Alton Brown: http://www.youtube.com/watch?v=4HX6q61JWR4&feature=related. I will admit, that his wing preparation is much more involved than my own (he actually steams his wings before baking them), but as always, his advice makes good sense.

Greg

-Buffalo chicken wings, in action:

-Removing the wings from the oven:

-The proper technique for Buffalo-ing your wings:

-The result of all that not-so-hard work:

-Gone in seconds:

Thai Style Chicken Wings

More wings! Mmmm....I'm starting to notice that I have a lot of wing posts...and meals.

Greg

-Thai-style Chicken Wings

Chicken Wings with a Side of Silliness

If you've been to one of my parties, you've probably eaten my chicken wings. I think I make damn good chicken wings, and other people think so, too.

After hearing many stories of my great pub cuisine, Megan begged me to make my famous wings. I agreed to made some together. Two styles: Buffalo and Thai.

Mmmmm. Wings.

Giddyup.

Greg

BTW, chicken wings were the second meat I chose at Costco, so expect more chicken wing posts in the future.


-Chicken Wings Two Ways: Thai style and mild Buffalo style, with blue cheese dressing

Recipes/instructions:

Chicken Wings - Throw them into a 400 degree oven on a baking sheet for around 45 minutes. The skin will be crispy and GBD. Simple. Practice makes perfect.

Buffalo Wing Sauce - Easiest sauce in the world. Take the chicken wings straight out of the oven and into a mixing bowl. Put 2 tabs of butter for every 20 wings or so, and a few tablespoons of your favorite hot sauce. Texas Pete and Louisiana Hot Sauce are my 99 cent favorites; I hate Tobasco, but to each their own. Simply toss the wings with the butter and the hot sauce and let their heat melt the butter and mix the two together. Your wings will be perfectly coated and not drenched. You may easily add to or ease off the spice factor, too. I add cayenne pepper and sometimes paprika.

Thai Style Glaze- If you like chicken wings, but don't like the heat of Buffalo wings, try this glaze, which might be my new favorite wing sauce. Don't be afraid of the jalepenos, they are sweeter than they are spicy, and even Megan thought that these wings were not too spicy at all. They still are balanced, but nothing like a Buffalo wing. I basically read a few recipes from Allrecipes.com and created my own version. Here's a good recipe to begin with, but play around with it and make it your own:

http://allrecipes.com/recipe/thai-style-chicken-wings/detail.aspx