Serve buffalo wings warm, with a side of celery and blue cheese dressing. Use store-bought dressing, or throw together this super easy AND SO INSANELY DELICIOUS recipe
Have I mentioned how wonderful my husband is? Coincidentally, today is Valentine’s Day, so it is the perfect time to proclaim that. He really is. There are so many things I love about Dan and there are so many things he does to ensure I remain a happy mother, wife and human being. I could insert my list here, but I’m afraid I would get a bit wordy. One of his many endearing qualities is his ability to make me (and our boys) laugh. He will howl like a wolf from the kitchen, sending the rest of us into fits of laughter. Or he will hold tickle sessions with Elijah and Sammy that produce deep belly laughs. One thing that always keeps me giggling is his selective perfectionism. Our bedroom can be a disaster and he won’t blink an eye, but if our spice cupboard is disorganized? Watch out! I’m thankful for this quality because I do a lot of giggling about it, but also because I know which things I never have to worry about!
Creating a fantastic buffalo wing sauce is one of the things he has been a bit of a perfectionist about for the past 6 months. And thank goodness because WOW! This sauce is delicious, people. Whenever he makes a batch, we let not a single drop go to waste.
In a medium saucepan, melt 4 tablespoons of butter. Add 2 cloves of minced garlic and cook for 2 to 3 minutes over medium-low heat.
2 jalapenos, finely diced (optional)
2 teaspoons red pepper flakes (optional)
2 tablespoons honey
1 3/4 cup Frank’s Red Hot Sauce
1/2 cup Cholula Hot Sauce
Mix well and increase the heat to medium. Do not allow the sauce to reach boiling temperature. Turn the heat back down to low and cook for another 10 minutes, stirring occasionally.
Rinse and pat dry 40 defrosted chicken wing drummies. In a large bowl, completely coat the drummies with 1 1/2 cups of flour.
In a large skillet, heat 1 1/2 cups of vegetable oil over medium-high heat. Add the flour-coated drummies to the oil, 6 to 8 at a time, and cook for 3 to 4 minutes per side, or until crispy.
Pour the prepared hot sauce into a large bowl and add the cooked wings in batches, tossing to coat.
Serve buffalo wings warm, with a side of celery and blue cheese dressing. Use store-bought dressing, or throw together this super easy AND SO INSANELY DELICIOUS recipe, also courtesy of my husband.
In a medium bowl, combine:
1 1/2 cups sour cream
2 1/4 cups mayonnaise
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon pepper
Mix well. Stir in 8 oz. blue cheese crumbles. Chill until ready to serve. I promise you this is far tastier than anything you will buy in the store. I actually get weak in my knees when I eat this stuff.
Another of Dan’s selective subjects? Salsa burgers! Coming soon!