Wingding

 

Hopefully you had a healthier dinner than we did last night. I cooked the last of that gigantic bag of frozen wings from Costco. An embarrassing 20 pounds of wings did give me a chance to experiment on different Buffalo sauces.

And the winner is Franks, even better than the more expensive Stonewall brand. It's got the right blend of heat and vinegar. 

There's no recipe on the bottle; you have to go to the Internet. The classic method is to bake the wings plain, then dip them in the sauce right when they come out of the oven. It's the same method for Nashville hot chicken, except that dip is a mixture of melted lard and hot pepper sauce. And of course the chicken is fried in a heavy batter.

 

Most recipes say to bake the wings about 30 minutes, but they need twice that to become fall-off-the-bone tender. The final result is messy and delicious. We skip the celery and blue cheese thing. I made some crinkle cut oven fries with red potatoes.

Reading this blog anyone would think, oh yea, here's a gal who never gets tired of cooking. Wrong. I run out of inspiration like everyone else and seldom make complicated recipes anymore. Been there, done that. The thing that keeps me cooking is how depressing life can be without good plain homemade food, especially when you're stuck at home. 

I always look forward to grilling to break up the monotony, but it's been so frigging cold. In fact, this April was one of the coldest on record in Seattle. Maybe May will finally brings us some warmth.