I wish my wings had looked like this:
They didn’t. But, they tasted almost like it (except for the deep fried crunchy skin, & little bitty bones). I fell in love with wings a couple of years ago when a JR Crickets opened near our home. I was then devastated when they went out of business because I couldn’t single handedly keep them in business – I tried though, I really did!
I’ve been in wing mourning ever since.
We were craving wings last weekend, & I decided to see what I could come up with. Unfortunately, since I so rarely make wings, the wings in my freezer were old, gross, & frostbitten. But we wanted wings!
I decided to improvise & came up with a healthy ‘ish’ alternative. Faux wings. Here’s the recipe – which I mostly snagged from Frank’s Hot Sauce web page…I just changed the meat medium.
(My camera is sort of on the fritz right now, so I only got the photo of the un-cooked faux wings)
Cut 7 -10 boneless, skinless chicken thighs into wing sized chunks & place on a foil lined pan on the bottom rack of an panggangan – preheated to 500* (that’s not a typo)
Bake for 15-20 minutes, then remove & turn over once.
Bake for an additional 15-20 more minutes until thoroughly cooked.
Place in a bowl & toss to coat with Frank’s Buffalo Hot Sauce.
Adjust amount according to taste.
Serve with chunky bleu cheese dressing (homemade is best)
At my old wing place mild, medium, & hot were solely determined by the amount of hot sauce added.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com