We like to eat.
I don't remember the reasons we first cooked this version of Buffalo Chicken Wings but I do remember that the oven was so finicky (so old), that we couldn't get the temperature correct. It would be 100°F, then I'd bump it up a tiny-tiny bit and it would be 500°F. It was awful.
So I bought my wife a new oven. 14-billion BTU burners with a thermo-nuclear oven. It's a high-tech, 5°F-increment, stainless-steel oven. On sale. Display model. Free removal of old, free delivery of new. Consumer Reports, etc. Snow Brothers, here in Cleveland.
Here's the recipe as we recorded it. It's the fourth version because it changes each time we make it. I got tired of re-writing the card each time so we just left it "Buffalo Chicken Wings IV". The card talks about things like what the temperature was the first time we baked it. The real temperatures and times are in parenthesis.
Take a bowl of chips, drizzle some of this on top and then add the cheese (Grated Asiago works well). Don't eat in the living room. If you want the text of the recipe, drop me a line. For barbecue sauce, we used Stubbs and Hot Sauce Williams. Sometimes we reduce the butter and forget the chili powder. And we never seem to have the right amount of ketchup.
See, we never make the same recipe twice!
Comments (2)
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Posted by lodge cast iron dutch oven | July 10, 2010 3:30 PM
Posted on July 10, 2010 15:30
Thanks for the interest. You know, it never occurred to me to attempt Buffalo Chicken Wings in Dutch Oven. I've cooked a lot of things in that fashion but never the wings. I'll bet that it could be done, especially if the sauce was prepared in advance. Hmmm, and the subject of Dutch Oven cooking in general would be a blog-worthy posting.
Posted by Jeffrey
|
July 10, 2010 5:18 PM
Posted on July 10, 2010 17:18