During long runs, it’s not uncommon to think, talk about or imagine food. Typically you get a craving for one specific food during your run and there’s little you can do to sway yourself away. I know that 3 of the marathons I have ran, Ribs, was my food of choice. After the 2001 Myrtle Beach Marathon, we went to Damon Ribs were I consumed (without talking) 1.5 racks of ribs while guzzling down Orange Juice (Vitamin C, post marathon measure).
This past weekend, during my Worldwide Half Marathon, I had a sensation. And that was for Buffalo Wings. I knew that we had a 5lb bag of wings in the freezer, but I wasn’t sure how I was going to prepare them. I searched online until I found a recipe that seemed workable and then made a few alterations to the recipe.
I do want to give props to the website that held the recipe. It’s called Robbie’s Recipe Collection and the recipe is under Copycat Recipes Buffalo Wings like Hooter’s® I just had that feeling that this was going to be the right recipe. Forgive the pictures, the camera that I was using (not Stella) was washing out all the pictures. If I turned the flash off, it would blur. GRRRR
1 cup all-purpose flour Bob’s Red Mill Gluten Free All Purpose Flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
20 chicken wing segments
1/2 cup butter OR margarine (Margarine to make it Casein Free)
1/2 cup hot sauce (see Notes, below)
Red Bridge Sorghum Beer
Note: The Beer is used as a timing mnemonic, you could use like a kitchen timer or something like that, but this I-Don’t-Ask-For-Directions-Because-We-Are-Not-Lost Man Way!
-In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
I already had some Wing Spices already, so I can’t vouch for the combination listed above, but it’s probably okay.
What better to use for a shallow dish than a Pie Dish? No Brainer!
-Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
Wings before coating
I didn’t have the patience for waiting a whole hour for the little chicklets to get cold, so what does this call for? MORE POWER HOO HOO HOO! So, I took the chicklets to the industrial freezer we have and put them in there for half a beer.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
This is the geekest hot sauce with the best double entendre that I have seen. And this Little Nukey is pretty hot. I definitely didn’t need the recipe amount of A Little Nukey, to get the coating, eh-em, Hot enough. And this the best tasting Little Nukey that I have tasted since… (it’s good hot sauce).
Somewhere in there is a clogged artery waiting to happen.
-Deep-fry chicken, 8 – 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
I found that cooking it for about 6 minutes a side. The scientific way is to get your timer but the artistic way is to listen to the frying sound, when it get quieter, it’s time to turn.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
Here’s the final product.
-Repeat with remaining chicken.
The first batch of 8 pieces didn’t last long. The second batch wasn’t even done yet! But once the second batch was done, I got another beer, went into the play room, got the remote, sat on the couch and watched football.
My Lovely and Talented Wife: This means that we can have some GFCF Wings, and Catfish and any other fried tasty morsel with A Little Nukey of course (wink wink nudge nudge).