Chicken wings inspire countless culinary options

Heidi Urban weighs Buffalo wing nuts at Platter’s Chocolates. One might not think that spice and peanuts go together, but local culinarians have found creative ways to pay homage to Buffalo’s primary contribution to the food world.

“By Paul Lane CNHI

NORTH TONAWANDA — Almost passé these days is the act of declaring the significance of the chicken wing, one of Buffalo’s primary contributions to the culinary world.

But while everyone from Bobby Flay to Jessica Simpson has taken note of deep-fried poultry limbs, a bit farther from the center of the radar screen are the wide variety of periphery delicacies that have been inspired by the wing.

How far has the “Buffaloized” food craze gone? Let’s take a look.”

Chicken wings inspire countless culinary options

The views expressed here are mine and do not reflect the official opinion of my employer or the organization through which the Internet was accessed.

 

New takes on chicken wings

Some interesting sounding recipes, peak wing season approaches! Click the link at the end of this post for a nice list. Comment if you try any.

“In plenty of time for Super Bowl Sunday — Feb. 7 — come several new takes on chicken wings from the people at Bradley Smoker, who say that smoked wings are the way to go to add a rich flavor element to traditional wings.

Bradley suggests chicken wings be smoked for 30 minutes before oil spices are added. If your wing coating contains flour, the wings should be baked to finish them. Otherwise, you can continue to smoke them at 195-225 degrees for 11⁄2 to 21⁄2 hours, or grill them or bake them at 375 degrees for 45 minutes or until done. (Baking on an oiled cooking surface or on a grate with drip pan is a good idea.)

Whether you smoke them first or simply bake or grill them, here are some interesting ideas for the coming football feast. They are designed for 24 to 36 wings.

Start with a good basic barbecue sauce — your own or from the store — and add ingredients to create “new” wings.”

New takes on chicken wings

The views expressed here are mine and do not reflect the official opinion of my employer or the organization through which the Internet was accessed.

 

Could American sugar shortage spell disaster for tangy, sweet wings?

According to a recent USA Today article, “with sugar prices high and supplies low, major U.S. food processors are warning that the nation could ‘virtually run out of sugar’ if the Obama administration doesn’t ease import restrictions.”

For more on this crisis we turn to The Colbert Report:

www.colbertnation.com/the-colbert-report-videos/247152/august-19-2009/sugar-shortage—marion-nestle

The views expressed here are mine and do not reflect the official opinion of my employer or the organization through which the Internet was accessed.