Some Like It Hot – Hot Wings, That Is
BY ERIC GUIDO |
These last few months have really put our priorities into perspective. Now when it comes time to go to a supermarket, we contemplate the items that we actually need, those that are worth the hour line wait just to enter the store. We used to care about brands that we preferred, but now we have to buy what’s in front of us, or we risk being without the essentials.
Then there’s dining, and how much we all miss taking a break from the norm and the kitchen to treat ourselves to a meal that we didn’t have to make ourselves, and dishes that we wouldn’t have to wash. For me, I miss restaurants more than anything, and it recently got me thinking about the things I loved most when I went out to eat. The funny thing is that it wasn’t a dish at one of New York City’s amazing fine dining establishments or a centuries-old steakhouse; instead it was those rare times that I’d end up at a pub, treating myself to a plate of hot wings. Those are all great memories. I’m sure many of you agree, and like me, look forward to those days come back.
However, until then, why not make them ourselves?
I must admit that the first time I made hot wings, I was quite intimidated. First it was the fact that traditional hot wings are deep fried; something I never do in my own home for both health and safety reasons. Taking that out of the equation, I just couldn’t bend my brain around achieving a consistent crispiness without the blast of intense heat from being submerged in oil. Then there are the sauces: buffalo, a marinade and blue cheese dressing. Let’s face it, you can buy blue cheese dressing at nearly any supermarket, but good luck finding one that can compete with your favorite bar or pub's house blue cheese, and how do they get those wings so spicy? However, I was determined, because with the world outside feeling upside down, I needed the comfort of one of my favorite foods. And so, I decided to make it all from scratch and figure out how to achieve crispy wings in the oven.
For those of you who prefer BBQ-style wings, I’ve got you covered too. With just a simple modification, you can easily marinade and cook up BBQ wings right alongside your hot wings. Also, if you don’t like blue cheese, then simply skip that preparation and substitute with your favorite dipping sauce (ranch dressing is usually a great alternative). If you do like blue cheese, try to make the dressing the day before, which allows the flavors to combine and blossom.
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The video tutorial is packed full of hints and tips to cook the perfect hot wings.
Hot Wings and BBQ Wings Ingredients:
Wings:
2 pounds of chicken wings (wingettes and drumettes). Remove the wing tips with kitchen shears if still attached.
3-4 carrots, peeled and cut into 3-inch-long pieces
3-4 stalks of celery, peeled and cut into 3-inch-long pieces
½ cup of prepared BBQ sauce
The greens of 2 scallions, sliced for garnish (think of a chiffonade cut)
Hot Wing Marinade and Sauce (To be made at least four hours prior to cooking your wings, and allowed to cool before using as a marinade):
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I must admit that the first time I made hot wings, I was quite intimidated. However, I was determined because with the world outside feeling upside down, I needed the comfort of one of my favorite foods. And so, I decided to make it all from scratch and figure out how to achieve crispy wings in the oven.
