Playing It Safe with Buffalo Wings

My family loves wings and blue cheese, especially when they come from Wings N’ More. The only problem is that the nearest Wings N’ More is four hours away and no nearby restaurant seems to compare.   So, granting my parents’ request, I decided to make wings and homemade blue cheese.

The tale starts with me cruising the internet, looking for a recipe. Should I use a broiler, a fryer or an oven? After some consideration, the oven seemed to be the safest bet. I just couldn’t see myself cooking with a fryer without immediately looking towards my parents to take charge of the frying process. The broiler could have worked, but because I’m planning to use a toaster oven to cook most of my meals once I venture out on my own, I decided to use the oven.

Barrier-Free Tip: I used frozen raw wings that have already been cut and separated. It was more expensive than getting fresh wings, but it saved a lot of time and energy that more than likely would have led to the conclusion that I cannot separate wings safely. The recipe calls for 20 wings, but the bag had more. While the wings were defrosting in the microwave, I mixed a 3/4 cup of all-purpose flour, a 1/2 teaspoon of cayenne pepper, garlic powder and salt in a mixing bowl.  Barrier-Free Tip: I found that I have trouble pouring the salt and cayenne pepper into the measuring spoon. The cayenne pepper clumped together and the salt container was too big and heavy for me to have total control while pouring. It ended with me pouring too much into the ½ teaspoon, making me thankful that I had a plate underneath the measuring spoon while I was pouring. The garlic powder worked great because I could put the ½ teaspoon into the container and scoop the seasoning out. In the future, when I buy seasoning, I will look into getting containers similar to the garlic powder container.

wings2

Though the instructions said to put the flour and wings in a plastic bag and shake it, I opted to pour flour in a bowl and flip the wings in the flour. After the wings became sufficiently coated, I laid them on a baking sheet with aluminum foil that had been greased with cooking spray.   Once all the wings were coated, I covered the wings with plastic wrap and put them in the fridge. The recipe says to leave the wings for at least an hour. However, they were left in the fridge for about four hours, so that I could do some errands.

Once I returned home. I preheated the oven to 400 degrees Fahrenheit. After mixing a 1/2 cup of melted butter and a 1/2 cup of Frank’s Red Hot sauce in a large bowl, I dipped most of the chicken wings and returned them to the baking sheet. After, the sauce ran out, I decided to make another batch of wing sauce.  Once I finished dipping the rest of the wings, I used a silicone brush to put a second coat of wing sauce on the wings. Finally, the wings were put in the oven for forty-five minutes. Flipping over the wings when they were halfway through cooking was a little time consuming for me, so my dad helped me. Since, I was using the regular oven to cook the wings, both of my parents helped me put the wings in and out of the oven. Barrier-Free tip: If I had not been cooking for three people, I would have used the toaster oven to cook the wings. I love using the toaster oven because it is smaller and I can easily transfer the baking sheet to the counter. After the wings returned to the oven, I  started cooking frozen fries in the toaster oven.

While the wings and fries were cooking, I got started on the blue cheese dip. I used a spoon to fill a 1/2 cup with sour cream and then a 2/4 cup with mayonnaise. Using the same method to put them in a mixing bowl, I added 1 clove worth of minced garlic and a tablespoon of lemon juice. After stirring the ingredients with a whisk, I poured on 1-2 tablespoons of milk. You can choose how much milk to add depending on your desired consistency. Barrier-Free Tip: Pouring a full, never been opened, half gallon of milk to fill a tablespoon, screamed a messy disaster. Instead, I got out a small bowl and poured a little bit of milk in. Then, I scooped up the milk with a tablespoon and poured it into the mixture. After mixing the milk, I added 4 ounces of blue cheese and then it was ready to serve.

By the time the blue cheese dip was done, so were the wing and fries. Unfortunately, the wings became stuck on the aluminum foil and my dad helped me scraped them off. My dad suggested to use wax paper instead of aluminum foil when I put the wings in the fridge. Then, use aluminum foil when I put the wings in the oven. My mom put the wings in the broiler for a few minutes, so that the wings would become crispier.

My parents and I really liked the wings. They weren’t spicy, but still good. The blue cheese was good as well, but we agreed it could have been better. My mom suggested that next time we make a blue cheese dip recipe that has chopped celery.  If you have a blue cheese dip recipe that you like, feel free to share.

The Buffalo Wings recipe can be found at AllRecipes.com and the blue cheese recipe can be found at FoodandWine.com

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