What better way to celebrate the possibility of snow last weekend than with two people who grew up in knee deep snow. Both from upstate New York, adventurous cooking buddies who know how to eat.. witness other feastings with them. This time the decision was made to do casual food ahead of time. Sit around and munch and laugh and will it to snow in a place that when it does time stops and grocers celebrate.
Well, we willed it to snow, but apparently our aim was off. We got a dusting and one county to the south of us got 9 inches.
I guess we need to do a bit of adjusting on our mental "wishforsnownometers."
The food was divine: Buffalo chicken wings perfectly cooked.. the recipe from the Anchor Bar in Buffalo…crispy hot spicy and divinely cooled off with celery sticks and creamy blue cheese dressing.
And….the best ribs ever…which seem to taste better in the dead of winter than in the summer..spicy, sweet, sticky … a chunky potato salad and wine, red and white and flowing in all directions.
Who needs it!
Anchor Bar Buffalo Chicken Drummettes
from Charley's recipe box
36 chicken drummettes
1 tbsp vegetable oil
1 tsp coarse salt
1 cup all purpose flour
1-½ tbsp white vinegar
¼ tsp cayenne pepper
1/8 tsp garlic salt
1 tsp Tabasco sauce
1/ tsp Worcestershire sauce
¼ tsp coarse salt
6 tbsp Frank’s Louisiana Hot Sauce
6 tbsp unsalted butter
Blue Cheese Dressing (we used Marzetti’s Gorgonzola because we love it)
Preheat oven to 425.
Toss the drummettes in a large bowl with the oil and a tsp of salt. Put the drummettes into a large plastic bag and add the flour. Shake well, and remove the drummettes from the bag. Shake off excess flour and place on foil lined baking sheet making sure you don’t crowd them. Bake for 20 minutes, turn and bake for 20 more minutes until the drummettes are golden brown and cooked through.
Mix sauce ingredients and heat over low til simmers, and remove from heat.
Transfer drummettes to large bowl and pour sauce over, coating well and serve.
Can be reheated for 15 minutes in 350 oven before serving.
Click here for a printable recipe!
One Year Ago on Feeding Groom