Winging it

I had a chicken-wing-filled weekend. Saturday, after feeling peckish after a movie (no “doubt” about it…), I went to this dive in Newton, Mass. called Buff’s Pub, which is locally-renowned for their achievement in wing-ology.

The wings were good, though I’m not sure the earth moved when I bit into one. If you ever find yourself there, my recommendation is the honey hot version. It’s like chicken candy.

Sunday, during the Super Bowl, I found myself at a bar in Connecticut, where, with a wink and a smile, the comely bartender told us that the wings were half price and the draft beer was $3 a pop.  I had little resistance. Why is it that once they sell you on food and beer, they don’t wink or smile at you anymore?

Not that I’ll want to look at another chicken wing for a little while, but I found this finger-licking-sounding recipe for orange glazed wings, adapted from Food Network, that are baked, not otherwise greasified, as they are in restaurants. Take a look:

Nonstick cooking spray
12 whole chicken wings, separated
Salt and pepper to taste
1/4 teaspoon Morton’s Nature Seasons Seasoning Blend to taste

3/4 cup orange juice
3 tablespoons hoisin sauce
1 tablespoon Dijon
2 tablespoons honey
3 tablespoons soy sauce

Preheat the oven to 425 degrees. Line a baking sheet with foil and coat with nonstick spray. Pat the wings dry. Season them with salt, pepper and seasoning blend to taste. Arrange the wings on the baking sheet and bake for 20 minutes.

Meanwhile, in a small saucepan, combine all the glaze ingredients; heat over medium heat until slightly thickened. Put half the glaze in a small bowl. Once the wings have baked 20 minutes, baste with half the glaze. Bake another 20 minutes, while basting, or until the wings are cooked through.

Remove from oven and serve with remaining glaze as a dipping sauce.


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