It’s curious, the cuts of beef, pork, chicken and even turkey that many thought undesirable, have almost always been cherished by the poor. Somehow people got the idea that if it had bone in it, then it wasn’t good. In fact, the opposite is true. Bone in is always better. Things like pork cheeks and feet, ox tails, chicken and turkey necks and, my all time favorite, chicken wings
Years ago, I was invited to a Sunday brunch in New Orleans and stewed turkey necks were served. I had never had them before but joined everyone else in chewing and sucking the succulent meat off the bone. They were simply amazing.
Southerners have always enjoyed fried chicken, and that included the wings, but Buffalo wings, which are something altogether different, originated in Buffalo, NY, at a place called the Anchor Bar in 1964, by Teressa Bellissimo, when she was looking for a late-night snack. I’ve had wings a lot of different ways, but that spicy bright red sauce is what makes them so incredibly good. Like so many good things to eat, Buffalo wings are messy to eat, there is no choice but to use your hands, so regular paper napkins just won’t get the job done, it takes a roll of paper towels on the table, just like at a crawfish boil.
If you are from this part of the world, Tabasco sauce is probably in your pantry, as it is on almost every restaurant table. It’s a very popular hot sauce made by the McIlhenny Company in Avery Island, Louisiana, first made in 1868, which is even a popular destination for tourists. It’s a great substitute for traditional Buffalo sauce.
The average grocery store on the Coast has at least a dozen different types of hot sauce that could be used for wings, from mild to smoking hot, but my favorite is the Mexican sauce, Valentina. I use it on lots of recipes, but wings have to be my favorite.
Wings are pretty easy to cook, if you bake them, season well with salt, pepper, paprika and garlic powder, then bake at 425 F, turning every 15 or 20 minutes until crispy. Remove from the oven and cover in your favorite hot sauce, serve with chunky blue cheese dressing, and celery sticks.
If you want to deep fry wings (everything is better deep fried!), season as before, dust in flour and drop in preheated oil at 375 f. until crispy, remember to fry in batches, and please, as always, do not overcook.
