Sunday, December 11, 2011

Bacon-Wrapped Buffalo Wings

I have no other words to describe these, other than if I could only live on three foods, they very well might be (1) chicken wings, (2) bacon, and (3) Frank's Red Hot Sauce. And if we were to pick a nice even number, like, say, 5, the other two would be ranch dressing and beer. Yeah, the last one is totally not primal, but a world without beer isn't really a world worth living in.

Seriously, let's just sit for a minute and analyze the pure awesomeness of bacon-wrapped buffalo wings. They combine two of the greatest things ever -- bacon and hot sauce -- and chicken, arguably one of the biggest staples of the American diet. Ok, I have no idea why I threw that link in there, but it's whatever.

1.5lb chicken wings
Frank's Red Hot Sauce
8oz. bacon
Red pepper (optional)
Toothpicks (they make your life better)

1. Separate the "wing" part of the wing from the "drumette" part. Also, cut off the bony/skinny "end" of the wing.
*I didn't take a picture of this, because I unfortunately lack a third hand that could have conveniently operated the camera while my other two were busy getting really really cold and covered in raw chicken, but here's a highly professional illustration to clear up any confusion:
Of course, if you buy a package of pre-cut wings/drumettes, you won't have to do this, at all, but I can't always find those.

2. Put the wings/drumettes in a pan and sprinkle them with red (cayenne) pepper. Use however much you want according to your own preferences -- I like things pretty spicy.

3. Bake the chicken wings (in an oven at 350F) for about 10-15 minutes, depending on the size of the wings (mine were pretty big, and half-frozen when I took them out of the package, so if you get smaller ones you'll need less time. You want the chicken to be at least partly cooked.

4. Take the wings out of the oven. Cut your bacon strips in half (I had thick-cut bacon, if you're using wimpy thin bacon you might want to use a whole strip per wing).

5. Pour hot sauce on the chicken. Not just like a few drops, you want the wings friggin drenched in this stuff.

6. Wrap a piece of bacon around each wing and secure with a toothpick. Depending on the circumference of the wing, this may be easier or more complicated. But since you're a primal rockstar and therefore your brain isn't all effed up by sugar and chemicals, I'm sure you can figure it out.

7. Put the chicken wings back in the pan, and pour more hot sauce on them. Put them back in the oven for 10 minutes.

8. Turn the chicken wings over (you want the bacon to get crispy on all sides). Return to the oven for 10 more minutes.

9. Eat. Revel in the all-American glory of wrapping an all-American food in another all-American food.

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