What a crazy busy time it is. We have many projects going at the Hubbard house right now. As you may have seen on Twitter or Instagram, we bottled our first-ever batch of beer this weekend. We are also working on building some furniture. And we made a natural wood stain that kind of looked like we were growing some algae or a beard in a jar. Yeah, it was kind of gross looking, but now that we’ve stained the wood it looks great!
I also did something kinda fun and kinda scary today: I basically laid out my PTO for the entire year. I am lucky enough to have a good amount of it, but about 80 percent of it is accounted for and it is not yet February 1 (Incidentally, February 1 is my first PTO day of the year). We’ve got weddings, visitors, and holiday travel galore. 2013 is going to be absolutely nuts (and really, really fun).
But even though our year is full of travel, I don’t want to let it get away from me. I don’t want to spend the weeks in between thinking so much about travel that I forget to have fun at home. Which is why I’m thinking about this weekend and what we’ll make for the Super Bowl.
Even I, who am not much of a carnivore, can appreciate the beauty that is some good ol’ buffalo wings. They’re simple. Crispy. They’re just spicy enough. And let’s be honest, finger food is fun. Especially messy finger food. Which is possibly why they are such a favorite when it comes to “the big game.”
I can think of about a million other reasons to make them, too. For starters, they’re cheap, they are super easy, and they are a crowd-pleaser because they are just damn good.
This recipe is only slightly adapted from Alton Brown.
You will need:
- 1 package of 12 “party wings,” aka wings that are already separated (or just get whole wings and separate them at the joint)
- 2 oz. butter (4 Tbsp.)
- 2-4 Tbsp. Frank’s hot sauce, depending on your taste (I used 3)
Fair warning: These take almost 2 hours to make altogether – but almost all of it is not active time.
Start by steaming the wings in a steam basket that’s inside a large pot or pan, sitting in less than an inch of water. Bring the water to a brisk simmer and arrange the wings on the basket. Steam for 10 minutes, and work in batches.
As you finish, move the wings to a cookie sheet that contains a layer of paper towels with a cooling rack on top, so moisture can drip off the wings. Cover lightly with more paper towels and refrigerate for 1 hour to dry.
Preheat the oven to 400. Replace the paper towels and cooling rack with parchment paper, and bake the wings for 20 minutes on the first side. Flip over and bake another 20 minutes.
During the last leg of cooking, melt your butter and whisk it together with the hot sauce in the bottom of a very large bowl. When the wings are done cooking, move them to the bowl and toss to coat.
Serve with blue cheese dressing to dip and cole slaw on the side (you may find a recipe for this coming to a blog near you in the next um, day or so ).