Wings: 2 Ways

Taking a break from this stupid game to post my baked wings recipe. Hashtag Worst Super Bowl Ever.

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Wings are pretty easy to make and pretty cheap too.  Usually around Super Bowl time you can find huge packs of wings like this for like 50% off. You can cook them whole, but I like eating my wings the classic wing and drumette way. Here’s a quick primer on how to divide the wing:

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I don’t know what a butcher would call those 2 views but for the sake of simplicity I’m calling the thicker skinned side “outside” and the thinner skinned side “inside.”

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Start by cutting off the wing tip by placing the wing “inside” up and finding the joint. You can feel the joint with your fingers, it will feel bony and protrude like a knuckle (Fig 1). Find the middle and cut straight down (Fig 2).  If you have a good knife, it should cut through pretty easily.  If not, you’re probably on a bone and you need to try again. Flip the wing over so the “outside” is up, find the knuckle between the drumette and the wing (Fig 3), and again cut straight down. I like to cut through the skin between the two sections first and spread them apart to allow for a cleaner cut (Fig 4), but it’s not really necessary.

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Season with Lawry’s and toss with vegetable oil

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Line a baking sheet with foil and put a cooling rack on top. The rack will allow the dry heat in the oven to contact all surfaces of the wings and let it get nice and crispy all around. Here’s a tip: spray the rack with some non-stick cooking spray before putting the wings on.

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See you boys later.

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50 minutes later… skin crispy, kitchen smelling awesome.

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Now for the sauces. This is my Buffalo Bacon sauce. Yes that is 1 tbsp of bacon grease on the right. GO BIG OR GO HOME! DON’T YOU EVER TALK ABOUT ME!

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Here’s the other sauce. Not much of a secret here, except that The Salt Lick makes some mighty fine sauce.

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Once the wings come out, coat half in the Buffalo sauce, half in the BBQ sauce.  Throw the BBQ sauce wings back in the oven for 8-10 minutes so the BBQ sauce becomes a little caramelized and more like a glaze. Serve the Buffalo wings right away (no need to bake again).

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Packed up and ready to head out for the game!

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DIRECTIONS:

Bacon Buffalo Sauce

1/3 cup hot pepper sauce (such as Texas Pete’s)
1 tbsp unsalted butter, melted
1 tbsp bacon grease, melted
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
1/4 tsp kosher salt
In a warmed bowl, whisk all ingredients together.

BBQ Sauce

1/3 bottle of Salt Lick Original BBQ Sauce

Wings

5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon Lawry’s Seasoning Salt
1 teaspoon freshly ground black pepper

Preheat oven to 400°. Set a wire rack over a large rimmed baking sheet lined with foil. Spray the rack with non-stick cooking spray. Place all ingredients in a large bowl; toss to coat. Spread wings on the rack in a single layer and as evenly spaced as possible. Try not to let pieces touch.

Bake wings until cooked through and skin is crispy, 45–50 minutes.

Add half of wings to BBQ sauce in a large bowl and toss to evenly coat. TIP: Use a large spoon to toss so you don’t break the skin. Place wings back on the rack in a single layer and bake again until sauce is glossy and lightly caramelized, 8–10 minutes.

Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

(Adapted from bon appetit)

Beer pairing recommendation: Racer 5 IPA.  Is there anything better than wings and IPAs? Yes. Pizza and IPAs.

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