Last night’s kitchen adventure was homemade buffalo and Asian zing hot wings. I went rogue and decided to bake first, fry later. What can I say? I like to live on the edge. This is mostly because I don’t trust myself not to under-fry and kill us with food poisoning, when I know Mr. Old Faithful Oven over there will definitely get the job done. I don’t know about that fry-the-wings-for-25-to-30-minutes-and-they’ll-be-fully-cooked business. Seems shady to me.
And Lord knows if I was too busy vomiting from food poisoning at my own hands to watch Nashville, I’d never forgive myself.
Now for the sauces. Buffalo sauce was easy: butter, Frank’s red hot, some sriracha and some salt. Yummm. The Asian zing sauce was harder.
Okay it’s not really hard, you just have to chop things, which takes me forever. Especially when one of the ingredients looks like this.
Pro tip: take the yucky brown peel off the ginger before you mince it. DO NOT put the yucky brown peel in your wing sauce. And if you accidentally do, smile and don’t tell your husband. If you minced it small enough, chances are he’ll never know.
Hypothetically, of course.
Here are recipes. Make them immediately, trust me.