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| MiddleBar Hot Wings |
It's Superbowl Sunday and you NEED wings for the big game so here's the quick and easy way to do it to wow all of your friends at half time!
How the hot wing caught on as a football snack still boggles my mind considering you're usually covered in sauce. As long as you have a couple of napkins and a cold beer close by, the game just seems more interesting with wings. The history of the Buffalo Wing has been debated for almost 50 years but I stand by the New Yorkers who believe this is the true story:
How the hot wing caught on as a football snack still boggles my mind considering you're usually covered in sauce. As long as you have a couple of napkins and a cold beer close by, the game just seems more interesting with wings. The history of the Buffalo Wing has been debated for almost 50 years but I stand by the New Yorkers who believe this is the true story:
The hot sauce covered chicken wing was originally created by Teressa Bellisimo at the Anchor Bar Restaurant in Buffalo, NY. Teressa was the mother of the head bartender Dominic as well as the in house chef. The story, according to the Anchor Bar, is a “kitchen sink” recipe like the nacho and the Caesar salad created for hungry partons when the cupboard was bare. Teressa threw some chicken pieces intended for stock into a fryer and covered them in a secret sauce. The bar flies loved them and soon the wing took flight and crowds flocked to Buffalo for Teressa's Buffalo hot wings.
Over 1.25 billion (yes I just said billion) hot wings will be consumed this Superbowl weekend so join in the fun with this quick and EASY hot wing recipe that you still have time to make!
MiddleBar Hot Wings
24 bone in wings (1st and 2nd wing pieces) de-thawed
1 bottle of Frank's RedHot Original sauce
2-4 tsp of flour
1/4 cup butter melted
1 rib of celery
Preheat your oven to 375. Place the wings on a baking sheet, cook for 35-45 minutes turning once until the chicken is 180 degrees. I like mine a little crispy so I drop them in the broiler for the last few minutes of cooking to get a light char. Lightly dust the cooked wings with the flour. Not all the flour will be necessary, there should just be a very light dust to help the sauce stick to your wings. Too much flour will cause your wings to taste like flour so tread lightly. In a large bowl cover the wings with sauce (as much as you like) and butter then toss. Serve with fresh celery sticks.
Happy XLVI Ya'll!
nice post
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