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21 Feb 2010

Chicken wings & salad. Chicken wings & salad.

This is one of our favorite meals. :-D We buy whole chickens, because that's the cheapest way and because it means I have carcasses with which to make stock. Occasionally we roast them whole, but more often I'll break them down into breasts, thighs, wings, carcass, and cook each separately in different dishes. We eat plenty of other animals, too, so it takes quite awhile for us to save up enough wings to have chicken wing night, and is one that Chris really looks forward to (it's vastly amusing).

We use the Alton Brown method, which isn't difficult, and allows the wings to fry themselves in their own fat, really, while we apply the heat of the oven. It also allows the wings to get a nice crispy skin, which is desirable in this dish. We like smoked flavor, so we use Tabasco Chipotle sauce with our hot sauce, and since that is kind of dear in these parts, I've worked it almost to a science on how much sauce we need.

With all the protein and fat in the chicken wings, it's more filling than one might expect, so not much else is needed - just a salad will usually round out the edges for us. Mmm, chicken wings...

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