Under the YumYum Tree

Dear VR,

This post will be a departure from the previous fascinating subjects that have come up over the course of the past years. Instead of scintillating discussions about movies, world events, the cabino de misterioso, Stuff that Matters, 'n stuff, we will delve into something that I've been struggling with for most of this year. I have been mildly depressed over it for some time.

Have you ever tried to make some variation on Buffalo Wings that was an acceptable alternative to the ones you get from Original Buffalo Wings, or Wingstop and the like?

I have. And I wasn't able to come up with anything until now.

The problem is, at least for me, that Deep Frying is Unacceptable. And that's what makes 'em tasty.

Big problem.

My thinking was, the wings had to cook hot so they'd get crispy and the sauce would brown up a bit, thereby simulating deep frying-ness.

I had the help of my taster/critic daughter Reer, who graciously gobbled down a number of false starts I had attempted utilizing oven baking, broiling, grilling and such. All received the thumbs down. Enjoyably edible simulacrums all, but not nearly close enough.

Finally, I hit on it. This time, with the ever-helpful dude kibitzing, I was able to produce, if not a replica of actual buffalo wings, a close alternative that elicited yummy sounds from dude as he ate 'em up. Although, it could have been the mashed potatos.

Whatever! They were good.

This is what I did:

Mixed a bottle of Frank's BW sauce with a big splash of Chaka's Mmmm sauce and several shots from the Tabasco sauce bottle.

Rinsed the whole wings and blotted them a bit.

Mixed up some flour with some Cajun spices and shook 'em up in a plastic bag to lightly coat (this was dude's genius contribution, which was what finally turned the tide).

Placed in a large mixing bowl, and poured the sauce over the wings and gently mixed them to coat.

Had the grill fired up, and fairly hot (400 degrees). Set the wings on the grill and closed the lid.

Waited.

Turned after a while. Crispyness! Saucey brownness! Closed lid.

Waited.

Looked after a while. Turned again. Closed lid.

Waited.

Turned again. Closed lid.

Waited.

What I was after was well browned, not burnt, very well done.

Removed from heat to a lage bowl, poured more sauce over.

Et 'em. Yumm, yummmy, mmmm....

Yeah buddy.