Foot­ball fans, we’ve found the ideal week­end wings

Cecil Whig - - JUMPSTART -

It’s the per­fect time to make home­made Spicy Buf­falo BBQ Chicken Wings, and it’s not that hard. The trick is in the brine, and I’ll show you two ways: one that re­quires 24 hours, and an­other, which takes three.

If you didn’t know, brines help in­fuse more fla­vor in the chicken. For the 24-hour ver­sion, soak your chicken wings (while in the re­frig­er­a­tor) in: 1 cup but­ter­milk, two sprigs of fresh thyme, 2 crushed gar­lic cloves and 1 tea­spoon freshly ground black pep­per for 24 hours.

Other fun op­tions to try are dry, mus­tard­based — they are known to ten­der­ize the meat and make it juicy. For this type of brine, you should soak the meat for at least two days, but three is ideal. See side bar for more de­tails. Spicy Buf­falo BBQ Chicken Wings 4 pounds chicken wings (about 20 pieces and this method works with chicken pieces*) 2 cups of your fa­vorite bar­be­cue sauce 2 ta­ble­spoons hoisin sauce (to add into the bbq sauce)

1 dol­lop Frank’s Hot sauce (to add into the bbq sauce)

Blue Cheese Dress­ing

Pre­heat the broiler with the oven rack placed in the cen­ter (6 to 8 inches) away from the heat.

On a broiler rack, lay the chicken out and gen­er­ously brush it with bar­be­cue sauce. Place the chicken in the oven and broil for ap­prox­i­mately 25 min­utes or un­til the meat is opaque and the skin is slightly crispy. Dur­ing the broil­ing process, turn the chicken with a pair of tongs roughly ev­ery eight min­utes. Make sure to add an­other gen­er­ous coat­ing of bar­be­cue sauce ev­ery time.

Care­fully re­move the chicken and place it on a large plat­ter with in­di­vid­ual ramekins of Blue Cheese dress­ing for dip­ping. En­joy! *For big­ger pieces of chicken to en­sure they are done cook­ing, in­sert a ther­mome­ter near the bone and it should read 165 de­grees Fahren­heit.

Cook­ing at Home is a weekly col­umn where Rebecca dishes on what she’s been mak­ing.

PHOTO COURTESY OF REBECCA BENT

This week, Rebecca shares a recipe that’s right on the mark for foot­ball sea­son and be­yond.

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