Cross-posted to clobbering_time (my own personal journal), nepatriots, and nflfans.

FOOD & FOOTBALL POST here...

Before watching football every week, I make sure I have a bowl of wings ready to be eaten by MYSELF, and some other people that might be around the house with me.



I mentioned on either nepatriots or nflfans that I make hot wings (or I like to call them... SCOTT WINGS... sc - hot - wings... get it?), and someone commented "Share the recipe!" So one day I was making them I had my camera nearby, and I decided to not only posted the recipe on LJ, but to post pictures there as well (because I know some of you Patriots-haters barely know how to read ;) ).

This recipe, although it is beyond delicious, is NOT healthy! Please don't eat it if you have health problems related to your heart, diabetes, high cholesterol, on a diet, etc. Also, it takes a day of marinating (if you do it right), so make plenty of time to prepare them if you want to do this recipe correctly.

Here are the ingredients...

A stick of butter. It HAS to be butter!! NOT Margarine, NOT "I Can't Believe It's Not Butter", because I've had that stuff... and yeah... I CAN believe it's not butter!


Two bottles of buffalo wing sauce.
(I usually use either Texas Pete or Frank's... not too much of a difference, just use whatever is cheaper)


1/2 bottle of Frank's EXTRA HOT sauce.
(You know, for some extra kick)


Corn Starch.
(I just use the generic store brand, in this case it was Market Basket, I usually shop at Hannaford though... whatever store is close to you, from Market Basket to Piggly Wiggly, just buy what is cheaper)


BBQ Seasoning.


Mixed Salt.


Flour.


Two packages of THE most obvious ingredient in the whole recipe... Chicken Wings.
(I usually use Hannaford because I like the quality of their wings a little better... but mehhh, these were cheaper. Cheaper > Quality?)

How to make the sauce...

Put the stick of butter in a pot and SIMMER it to make it melt. Make sure it's all melted. Now, I said SIMMER the butter, and you will do this with the sauce all the way through. DO NOT COOK THE SAUCE, SIMMER IT! I posted the picture with the small fire because I wanted to express that you CANNOT have this on high heat. IF THIS SAUCE BOILS JUST A LITTLE... YOU ARE DOING IT VERY MUCH INCORRECTLY!!!!


Pour both bottles of buffalo wing sauce into the pot when the butter is fully melted. REMEMBER, WE'RE SIMMERING... RIGHT!!?


Put in the extra hot sauce. Now, depending on how much you like hot foods, either dump as much as you want in, or only put a few drops in there. If you're really THAT much against hotness in your foods, you might want to skip this step all together... then again, why the fuck are you making wings in the first place, dip shit??


Pour on the mixed salt. Put enough in so that it will have an effect, but NOT TOO MUCH! Just use your common sense.


Pour on the BBQ seasoning. Depending on how much you like BBQ flavor, either pour it on high, little, or none at all.


Add a good amount of corn starch.


Add the same exact amount of flour into the pot as you did with the corn starch. Only way to be sure.


Mix it all up!! Make sure it's all one common color, and KEEP IT ON SIMMER!!!! Let it simmer for a while while you cut up your wings. I usually leave the sauce simmer for 45 minutes to 1 hour... stirring it now and then of course!! Keep simmering it until it gets THICK!



BONUS/TIP RECIPE...

BBQ Sauce! I love the taste of BBQ as well as spicy hotness. I add a bit of BBQ sauce for that extra BBQ flavor.

Now, as you let the sauce SIMMER, you'll be cutting the wings.

How to cut the wings...

You'll make two cuts into the wing, separating it into three pieces. You'll keep two of the pieces, and discard of one. The picture above describes where to cut.

After you cut, you'll see three pieces...


Keep these...


...and don't keep these.


Take the keeper-pieces and throw them into a big bowl. It should start out looking like this...


...and end up looking like that.

What do you do with the pieces you don't keep??


Throw them away, idiot!

Now comes the next part. Take the sauce that has been SIMMERED and THICKENED for the past hour or so, and pour it on top of the wings. Just so you get an idea of how thick the sauce should be, I'll show a bigger picture of it...



As you can see, it's THICK! Like hot chocolate fudge meets hot molten lava!


So, pour it all over the wings.


Wait for the wings to cool down for a bit, and then use your hands to make sure every single wing has been covered in the wing sauce. Since it's so thick, it might not get to the wings at the bottom and whatnot. So, cover all of the wings and THEN make sure the wings in the sauce are evened out and as below the top of the sauce as possible.


Take the bowl of raw wings, and throw them into the fridge for a whole day. You COULD just cook them without marinating, but trust me, it's worth the wait because it tastes way better when marinated. The meat just falls off the bone after it's been soaking in there for a day... ohhhh it's so delicious!
IMPORTANT SIDE-NOTE: Before you go off thinking "OMFG THIS GUY ONLY HAS BEER, A BOTTLE OF SALAD DRESSING, AND HIS BOWL OF RAW CHICKEN WINGS IN HIS FRIDGE!!", just keep in mind that the fridge I am using is a spare fridge in my cellar/laundry room. It is NOT my main fridge. Please don't judge me :*(


After a day of marinating and before you are ready to cook them, take the wings out and put them on a cooking sheet... you know, the thing you put cookies on when you want to bake them in the oven. Now, if you're using an average-sized sheet, you might want to get another smaller sheet to put some wings on as well to make proper room for them.


Make sure you re-dip the wings into the sauce before you put one onto the sheet. Try to get as much sauce on them as you can.


After all the wings are on the sheet, scoop out the last bits of wing sauce from the bowl, and put them on the wings. Don't let good sauce go to waste!


Put the heat on 375 degrees and cook it for about a 1 and a half hours.


The color on top of the wings should have changed to a brownish/blackish (not burned!!) color. When you think they are finished, take one wing out and cut it with a fork/knife. The meat inside should be white, and not pinkish. If you think it needs more time, give it some more time. If you think they are ready, then make sure first before taking them out.


Once you think they are done, eat-up and enjoy!

I hope you have enough people to help you eat these wings... or I hope that you're a gigantic person, because if you followed the directions to the letter, you're gonna have a ton of wings!


So when you're done, tupper-ware works wonders.

The end.

My question to YOU, what do YOU eat before watching football? Do you just buy something at the store? Or do you cook something? Lemme know what it is/how to make it!