I’ve grown fond of hot wings over the last couple of years, but they’re something I’m aware are usually hideously unhealthy. I make my own at home, and no one believes they’re not deep fried! I know that’s also usually a b.s. claim in a magazine where the end result usually tastes of cardboard and sadness, but these really are awesome.
Hot oven is key. Mine is a fan, and I preheat it to 200C for a good 20 – 30 mins.
For two people, I take a large snappy lid plastic tub and add one tablespoon of Old Bay seasoning and about three of plain flour, and a pinch of salt. Lid on and shake to combine. Line a baking sheet with parchment. Pop about 16 wings into the flour tub, double check that the lid is securely on, and shake the daylights out of it. Arrange on sheet with a decent bit of room around each. Into oven for 15 mins, flip each over, then return to oven for another 10.
The magic buffalo sauce that wing places serve is magic because of one amazing, makes-everything-taste-better ingredient – BUTTER!
In a small pan I combine about 2 tablespoons each of butter and Franks Red Hot sauce ( the original one only, please. And no subbing Tabasco – I love the stuff but the consistency isn’t what we want here). Heat over a very low heat, stirring as the butter melts, and it will emulsify into that glorious, orangey sauce. Check heat levels, and keep warm.
To minimise washing up, I skip the additional step of tossing the wings and sauce together in a large bowl, and just pour over, making sure they all get a little coverage.
Along with a few chips and some sour cream (with a little seasoning stirred in) it wasn’t half bad for a Monday night, and all from my heaving freezer and pantry!
I also picked this little doohickey up in Flying Tiger at the weekend, and have started filling it in.
I’m rubbish at writing down meal plans, so this magnetic pad on the fridge should help! Not sure yet what the plan is for Wednesday or Sunday, but have the rest of the week at least, and with a minimum of shopping required. I’ve a bag of spinach that needs eating, so that’ll need to feature in the next couple of days.
Black turtle beans and canellini beans are soaking already. I’ll cook one each in my pressure cooker tomorrow and Wednesday nights. It’s a bit of faff, but the texture is very different to canned beans, and is largely worth the extra time. That said, the chickpeas and kidney beans for this wont be from dried as I’ve already got some in the press. I’ll start the chilli cooking on Thursday, so on Friday it will just need polishing off. That’s the plan anyway!