Welcome to the weekend! Its Saturday, and no Epic Meal Time. Yep. A few of you spoke, and I listened. And since there were a couple of people that didn't want to see them go, I reserve the right to post something every now and again!
So, I have been writing this post for about an hour now...do you understand why I have been so absent? I can't get comfortable sitting, it hurts to stand, and UGH!
All right...let me tell you something I've been asking for, known it was going to happen, and now I have it in my possession...Elsie wrote me a guest post!!! What? You don't know Elsie? Shut the front door!!!! (I would say something else, but that was for yesterday!) Well, in case you have been living under a rock, you can check her out HERE and HERE! As soon as my kidneys settle down, will figure out when I am going to publish the post...you see, she put not one, but two recipes in the post and I want to make them, because, one, they sound INCREDIBLE, and two, I need to take pictures of them!! Also, I need to tell dear Elsie when I am publishing it first too!
(Oh man! That took 20 minutes...)
So, based on my inability to concentrate...
(Not one of mine, as they are still trapped somewhere between my kidney and the light at the end of the tunnel...but this is exactly what they look like and why I am so uncomfortable!)
I am just going to get to the recipe.
So, what's the most popular Super Bowl party food?? Chicken wings. Why? Funny you should ask..I read an article and I took from it this - they are way easier to make than a whole chicken and they are awesomely versatile.
Classic Buffalo Chicken Wings
10-12 chicken wings (2 1/2 lbs.)
1/4 to 3/4 cup hot pepper sauce
1/4 cup butter
Vegetable or peanut oil (for frying)
4 cloves garlic, minced
1 shallot, minced (optional)
1 onion, finely minced (optional)
pinch of sea salt
Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until temperature reaches 400°F.
Split the wings at each joint and discard tips. Rinse and pat dry with paper towels.
Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt.
When the oil is the correct temperature carefully lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy.
Drain on paper towels. Toss with the hot sauce, coating several times to cover well.
And if you ever needed a chart to figure out what kind of wings are for you? Well I found one!
Are you ready for some football Zen?