picture by alohamama
The day after Thanksgiving, I had some guys over to watch football (WVU vs. PITT…live). We ended up and didn’t have sound, but I had 4 friends over. We had a great time watching football, talking, and eating.
Speaking of eating, I made “buffalo” or “buffalo style” or “hot” wings (whatever the right term is, I’m not sure). But, I was able to get everything locally. I’ll post the recipie I used for the sauce (I’ll call it the Flippin Sauce) from a freind. Here’s how I did it:
Cut the tips off the wings then seperate the drumette thing from the wing thing.
Deep fry for about 10 minutes (note, the wings like to stick to the bottom of the pan). You want them done and crispy, but not overly done. Oh, by the way, leave the skin on. It gets nice and crunchy.
Cover with sauce.
Here is the sauce recipie:
1 cup ketchup
1/2 cup vinegar
1/2 cup brown sugar
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
2 tablespoons hot mustard
2-3 teaspoons garlic powder
1 tablespoon oil
I added about a tablespoon or two of tabasco sauce (that’s all we can get here). In the states, I’d use Texas Pete. It was spicy but not overly so. This recipie madeenough to cover 2 kg of wings (about 4 lbs).
Picture by abraj