Not so long ago, the wing was not really the "thing" - but instead was initially scrap meat. Urban legend has it that a young bar keep in upstate NY started serving the cheapest piece of chicken he could buy, and the buffalo wing was born. Since, there are many variations including brined, Thai, Chinese, hot, sweet, grilled, fried gourmet and bar snacks.
At TFL, we take our wings seriously. We have grilled, fried, broiled and baked. Brined, dry rubbed, and basted - there is not a technique we have not applied. After many tastings by friends and family, we have come upon a recipe that combines the best of all recipes, and makes our samplings much easier to attend.
This recipe does take time, but we think all good things come to those who work hard and apply themselves. Good Luck !
1/2 pound (per serving) of mixed drummettes and wingettes separated
salt and pepper to taste
2 tblsp of unsalted butter
1 jar of wing sauce of your choice (we suggest Frank's Red Hot/Wings - Buffalo)
4 oz fresh blue cheese
1 jar of favorite blue cheese dressing (we suggest Marie's chunky Blue Cheese)
1 bnch of fresh celery
Preheat oven to 280 deg F.
Place wings in shallow baking pan, and season with salt and pepper. (You can add further dry rubs at this point, be we prefer to keep the seasonings simple)
Loosely cover with Tin Foil
Place in oven for 2 hours
Remove from oven, and let sit for 10 minutes
Drain all liquid from the pan
Heat grill to high and chop celery into 4" strips
Mix fresh blue cheese with dressing in a serving bowl and garnish with celery
Transfer wings to heat proof bowl, and toss with favorite sauce and the butter
You can also finish the wings in hot frying oil, but we prefer the taste of the grill.