Chicken Wing who?
Chicken wings bought super cheap 'cause our little grocery store is renovating, that's who
Now what to do.
I am a huge fan of a local wing place. They have a gazillion different flavours. They have the usual - BBQ, honey garlic, super hot, you know the ones. Then they have the exotic and intriguing. Flavours like dill pickle and my personal favourite - garlic parmesan.
I looked up a few recipes on the good ol' internet and even tried one. The first one had way too much butter and not enough substance. It also didn't call for cooking the sauce at all, so the garlic and spices didn't really meld together. Instead, there was a big buttery puddle at the bottom of the wing dish. Not that Goose and I didn't thoroughly enjoy them, they just weren't what I was looking for.
So, I tinkered with the second batch of wings.
Go ahead and buy the full (unsplit) wings. With minimal elbow grease at home, you can get way more wing bang for your buck. Don't worry if you can't find them - even pre-split wings save you a bundle over ones ordered at a restaurant. This wing needs to be broken into three parts. First, cut off the tip or third bit of the wing. It is frequently still full of pin feathers and is nothing but skin and bone.
They weren't super fancy, but they were super tasty. As a side note, please, for the love of all that's holy, don't re-heat your chicken on the microwave. That is not what the little miracle worker was put on this earth to do. The meat will be tough and groady. Take the time to heat them through again using the oven or toaster oven. You will be glad you did.