January 27, 2021
Perhaps one of the most beloved snacks in the country, chicken wings are a triple threat of tasty, versatile and easy. Constituting a fantastic base for an endless number of sauces, marinades, flavours and rubs, their delicious versatility is matched perhaps only by pasta. In a head-to-head, we suspect chicken wings might just take the win purely for the reason that they can be eaten with your hands, because, let’s face it, half the fun of wings is licking the tasty sauce from your fingers at the end. Napkin? No thanks!
When did we start eating chicken wings?
So where did the custom of eating chicken wings come from? It may not surprise you to learn that they originated in Buffalo, New York, specifically in a spot called the Anchor Bar. Legend has it that on a winter night in 1964, Teresa Belissimo was stuck with a massive delivery of chicken wings she had mistakenly ordered instead of necks. Up until then, wings were seen as a cheap scrap and sold to poor families to be made into soup. Never one to waste food, Teresa decided to try deep frying the wings and serving them with a generous dollop of blue cheese sauce and celery slices. When her son and his friends came home and sampled them, they were instantly hooked and Buffalo wings were slapped onto the Anchor Bar menu the very next day.
Chicken wing ideas
One of the reasons chicken wings are so beloved is because of the myriad ways in which to serve them. There truly is a wing recipe for every personality, whether you like hot or sweet, dry or saucy, baked or fried, traditional or international-inspired flavours. The perfect accompaniment to a cold beverage, it’s no wonder these are a favourite game day snack.
When deciding how to prepare your wings, start by thinking about the flavour. Do you want to just fry them plain and serve them with a dipping sauce (even here, the options are endless, from ketchup to ranch to sriracha mayo) or do you feel like marinating them in advance before grilling or baking them in the oven?
If frying your wings, you can choose to deep fry them, old-school style, in oil or else coat them in buttermilk batter for an indulgent hit of crunch. These days, many cooks are opting for a healthier alternative by sticking their wings in the air fryer, which gives you the same delicious taste with about 70% less fat!
When marinating, the flavour combinations are limitless! For a fast meal idea, try our Green Onion and Ginger Chicken Wings with Honey-Orange Glazed Carrots. Or what about trying this unexpected but absolutely delicious spicy Indian Butter Chicken Wings with Jasmine Rice? Craving sweet and sour? We love the combination of sweet and spicy when wings are rubbed in vinegar, garlic and ketchup before being cooked to crispy perfection.
We could be here all day suggesting awesome wing recipes, but we’ll leave you to let your imagination run wild and experiment with flavours and techniques—or try ours! One thing is for sure, though, you can never go wrong with a plate of wings!
Sweet and Sour Chicken Wings with Steamed Broccoli
2 lbs whole chicken wings
1 tsp onion powder
1 tsp garlic powder
4 tsp corn starch
1 tsp curry powder (optional)
½ cup ketchup
½ cup white wine vinegar
½ cup sugar
¼ cup oil
1 package Steam N Eat Broccoli
3 tbsp green onions, bias sliced
Preheat oven to 375 °F.
In a pot combine the ketchup, vinegar and sugar. Bring to a low simmer and cook until sauce comes together. About 2 minutes.
Mix the wings with onion powder, garlic powder, curry (optional) and corn starch.
Heat the oil in a pot and sear the chicken wings in batches until just golden brown on the outside.
Now toss the wings with the sauce and place on a sheet pan and bake in oven for 5-10 minutes until chicken is cooked and sauce becomes glazy.
Place broccoli in the microwave and steam for 5-8 minutes or as per package instructions.
Garnish the chicken wings with green onions and enjoy with the steamed broccoli.
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