They’re better #naked

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Chicken wings.  What did you think I meant?  We’ve got ourselves a real marketing team now.  Her name is Ashley and she’s wicked smaht.  (She is the author of another great blog you should check out called, acuteredhead.)  Luckily for us, she is a marketing and research expert, that also happens to be my sister-in-law.   She has graciously offered to help us grow our little blog.  Otherwise, we would still be floundering in the sea of  “The Intranet” and “The Google”.  Among other things, she taught us the value of the hashtag.   Imagine what that title, #naked, has done for our readership.  Look for our next post, titled  “#blowjob:  Easter decorating starts here”.

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Back to the chicken wings.  Again, while Catherine was here, (yes,we barely came up to breathe), we made chicken wings for the playoff game. (The outcome has left us with nothing to do on Sunday except to eat chicken wings, naked.)   We like Buffalo style wings but as much as we like butter, we are a little turned off by the amount of fat and calories this adds to food that comes prepackaged with it’s own source of delicious fat.  What we were after was a Thai curry chicken wing.  We  roasted the wings with nothing more than salt and pepper sprinkled over them at about 425° for 1 hour, or until they were golden brown and crispy.  Then we pulled them out and tossed them with Thai red curry paste that we had mixed with a little fish sauce and lime juice.  They were good, but not great.

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What was great though, were the wings with nothing on them except for their golden brown salty and peppery flesh.  Naked is the way to go.  If you are still looking for extra flavor profiles, set up a series of dipping bowls that the wings can be dipped in.  You get the best of all worlds with no soggy skin.   Soggy skin isn’t sexy and as we all know, #sex sells.

-Andra

Salt and Pepper Chicken Wings

4 pounds of chicken wings, drumettes, flats and wing tips, separated.  Save wing tips for another recipe.

Salt and pepper

Heat oven to 425°.

Spread chicken wings on a metal, high sided baking sheet so that none of the wings are touching each other.  Sprinkle generously with salt and pepper.

Bake for 1 hour or until the wings are golden brown and crispy.  Serve alone or with sauces to dip into.

Secret Sauce – I’m sorry.  I can’t give you a recipe for the Secret Sauce.  You can read why, here.

Thai Green Curry Sauce

1/2 cup coconut milk

1 tablespoon Thai green curry paste

1 tablespoon grated ginger (we like a lot of ginger.  Adjust according to taste)

Heat coconut milk in a small saucepan over medium heat.  Stir in curry paste and ginger and heat until curry paste is incorporated and the mixture smells fragrant.

Hoisin Sauce

1/4 cup hoisin sauce

1-2 tablespoons of soy sauce

1 teaspoon of rice wine vinegar

a few drops of sesame oil

2-3 tablespoons of water

Combine all ingredients and adjust according to your taste.

Buffalo sauce 

1/4 cup melted butter

1/4 cup Texas Pete

Mix until well combined.

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