19 January 2011
Ain't No Thang But a Chicken Wing.
Matt's mom is from Buffalo, and every year on Thanksgiving they'd make the trip back north to visit family, and on the day after Thanksgiving they would order pizza and wings (mind you, this is BUFFALO) and Matt would eat approximately 789 wings. Everyone would watch in awe. When he got a little older, he went on a pilgrimage to the Anchor Bar, the home of the original Buffalo wing. He cried a little, and proceeded to eat his weight in chicken wings.*
I can wax nostalgic about this topic, too, because for three years during college I worked at Buffalo Wild Wings, slinging beer and meat about. I actually didn't eat wings when I started working there, but I've never really been one to turn down free food, so it wasn't too long before I was hiding in the back of the kitchen, gnawing on chicken bones with wing sauce all over my face. Just like the lady I am.
You can imagine, then, how easy it was to woo Matt. All I had to do was show up at his door with a bucket of 50 or 100 leftover wings from work at 2:30 a.m. (after he'd been playing beer pong all night), and immediately I rocketed up to super girlfriend status. (But let's be honest--I was pretty much already as high as one could reach on the super girlfriend scale.)
And tonight Matt got to cross something off of his bucket list, because we made wings. Really really really delicious wings. What was extra cool was that they were easy, albeit time-consuming.
If you're a wing lover like we are, or if you're looking to wow people at a Super Bowl party in the near future, give these a try.
Chicken wings, room temperature
Frank's Wing Sauce (or whatever wing sauce you prefer)
1. Fill a deep pan (we used the dutch oven) with 2 inches of oil. Heat oil on medium heat (don't get all impatient and turn it up to high or you'll end up burning your wings) until it reaches 350 degrees.
2. With tongs, place--don't drop!--wings in the oil in a single layer. (Be careful not to cook too many at once.) Cook wings until they float. We like our really crispy, so we let them cook for almost ten minutes after they began to float.
3. Remove wings from oil and transfer to a large bowl. Toss in sauce.
*That was a lie. Matt didn't cry. I've never seen him cry because he's dead inside.