MUNCHIES IN MINUTES: Chicken wings, special sauces

• Tweet
• 

Munchies in Minutes will be a weekly feature highlighting snacking and cooking made easy.

I am Lonnie Allen, an aspiring journalist. Writing is a passion of mine, along with my love for cooking.

I am hoping to combine these two passions into a weekly delectable dish for the reader and the hungry in print and online a cm-life.com.

Every Wednesday, I will write about food topics relating to what I am preparing that day.

The snack I figured I would tackle this first week on Munchies is the chicken wing. What better to snack on than deep-fried appendages of a nice, fat chicken?

Of course, our ancestors used all parts of the chicken. Usually the wings, back and neck were used to flavor soups and stocks.

It was the modernization of the poultry market and the ability to refrigerate that permitted us chicken lovers to pick our favorite parts of the bird — breast, thigh and leg portions — so chicken wings fell a bit out of favor. It was Oct. 30, 1964 when an enterprising restaurateur created a chicken wing recipe that would take America by storm.

The most information I can find seems to credit the creation date for buffalo wings to Anchor bar owner Teressa Bellissimo, who was faced with feeding her son and his friends a late snack. Having an excess of chicken wings on hand, she fried up the wings.

It is said she dipped them in a buttered, spicy chile sauce, and to cut the heat as a dipping sauce, she served them with celery and blue cheese dressing. The rest, I guess, is wing history. Of course there are disputes about who was the first to serve buffalo wings, but people can research that all by themselves.

Now, let’s make some wings.

Today I am making three versions of wings: Garlic herb, spicy BBQ and original.

Here is what we need:

12 wings, frozen or fresh.

½ cup of garlic herb marinade

½ cup of BBQ sauce

1 cup of red-hot sauce (I use Frank’s)

¼ cup of melted butter

1/4 tsp of crushed red pepper

½ cup of bleu cheese dressing

4 celery sticks, washed and cut into quarters

Bake the wings at 400 degrees for 35 minutes, and while the wings are cooking, assemble your sauces.

Place the garlic sauce in a bowl, add crushed red pepper to BBQ sauce, mix well and place in the bowl. Take melted butter and hot sauce, mix together and set aside for wings.

When wings are done and still hot, mix them with your favorite sauces, plate up with celery and dipping sauce and serve.

Enjoy, you all.

*Note you can bake wings a day ahead or par boil wings and pan fry wings until crisp and still do the same as baked recipe above.