Friday, January 7, 2011
Date Night...Oh Yeah!
Poppy and I are so excited. Why? Yep, it's Kecky Date Night. We've got Auntie-Kathy and Uncle-Darryll watching Jax-The-Cheese-Connesewer tonight so there won't be any time limit on our date night.
We've been throwing around a few ideas for date night. We talked about sushi but decided to save that for a special occasion cause Poppy and I can eat $$ a $$ lot $$ of $$ sushi. I have been craving Buffalo wings for the past few days. I wonder why? Hmmm, do you notice any similarities between the color of the below two objects?
I do! I'm so patiently waiting for my Archie-Spice's to arrive. Every night we come home I look for the familiar white box with blue writing. But it's never there. I get depressed all over again. Why, why, why aren't my Archie-Spice's on the doorstep? Heavy sigh... Say, maybe they'll be there tonight when we get home!!
If we go for Buffalo wings we'll be going to Parkside Tavern. I know that will be a little expensive too. So, we decided to stay in and make our own Buffalo wings. This is supposed to be a very authentic recipe and it's INFINITY NOM!
Here's the recipe:
Of the ingredients below there is 1 key, beyond the obvious Louisiana hot sauce, the white vinegar. This sauce will be hot for the uninitiated. So, if you like them hotter than add 1 dried and ground habanero pepper. This should make enough sauce for 40 wings.
Party bag of wings, frozen
6 ounces Louisiana Hot Sauce
1/2 stick of butter
1 teaspoon cayenne pepper
1 teaspoon fresh ground black pepper
1/2 teaspoon salt
1/2 tablespoon white vinegar
1 tablespoon lemon juice
2 tablespoon sugar (we're on the low-carb thing so I'm not putting this in)
2 teaspoon Dijon mustard
Cooking the wings:
The wings are best when crisp and dry. Deep-frying is popular. But grilling works even better. Grilling is less messy and healthier. Tip - Don't bother turning each individual wing. Simply use a spatula and "Flip". Randomness will insure that all sides will get their turn facing towards the heat source since you will be turning your wings every 15 minutes.
Place the frozen wings on the grill, set for indirect heating.
Grill for 1 hour 15 minutes turning every 15 minutes.
Cook until crisp and dry.
Saucing the wings:
Put all the ingredients in a pot and heat it up until the butter is melted. Transfer to a big bowl.
Take the wings off the grill and place into the bowl of sauce. Using tongs, submerge 4-5 wings at a time in the sauce. Remove wings to serving platter and poor any remaining sauce directly onto wings.
I serve with Bleu Cheese dressing and celery.
Our date night will now consist of going to a new-to-us-grocery store; the Super-Lucky's on Sloat. We're going to get two carts and go up and down the isles crashing into each other. Life is good!
Have a great weekend!