Saturday, September 13, 2008
Wings, Wings and more Wings
Well it's football season, and what better time to enjoy a heaping plate of buffalo wings. As a patriots fan I'm reeling over the season ending knee injury to Tom Brady. But hope springs eternal, and I am optimistic that Matt Cassel (the backup QB for those of you who don't follow football) is going to be able to step in and do a good enough job that the Pats will still be able to contend. I'm also thrilled that the weather is starting to cool down. Most people never want summer to end, but fall is my favorite season by far. I'm looking forward to making some great stews and chili's soon.
In keeping with this feeling of optimism, I'm going to be cooking up some classic buffalo wings. Hopefully tomorrow, but my schedule has been a little hectic so I may need to hold off until next weekend when I'll have some more time. There is apparently quite a bit of history surrounding this Sunday afternoon delicacy. Buffalo wings were invented in, you guessed it, Buffalo, NY. According to Wikipedia, there are four legends on how Buffalo wings came to be. The most amusing of which is that Buffalo wings came to be as a result of the delivery of chicken wings as opposed to the backs and necks needed to make a restaurant's signature spaghetti sauce. However they came to be, the important thing is that they came to be.
I'm going to be keeping it traditional, although I do like teriyaki and BBQ wings, and make some classic buffalo style wings. Just need to find a place to get some top quality chicken wings now...