Photo credit: Steamy Kitchen
These are sinfully good. It made my face go like this: o_0 Which I was surprised by because I generally don't like making chicken wings at home. (I pretty much only like them when they are fried and I try to avoid deep frying at home, except for making french fries once in a while. I deep fried chicken wings ONCE. ONCE. And the guilt that followed dogged me for at least a week, maybe even two. lol So now I just occasionally get my fix when we eat out. Somehow deep fried restaurant food is more acceptable than fried food made at home. I DON'T MAKE THE RULES PEOPLE. It just is what it is.) Other than grilling them once in a blue moon during the summer months, I never make wings. Ever. But the food bloggers have been out in force this month with the wing recipes (gearing up for the Super Bowl) and this one grabbed my attention. I only made 8 (whole) wings out of a big family pack because I didn't want there to be any leftovers in case I didn't like them but, wow, was that a mistake! We gobbled these up and made sad faces when we realized there was no more. All that was left on our plates was steamed broccoli and, whoaaa, VERY POOR SUBSTITUTE!! lol I still have the other half of the pack left to cook up so I might just makes these again later this week. :)
Mods: Nothing major. I poked small holes all over the wings before cooking so the rendered fat could escape and to help them get crispier. This is essential, I think, because chicken wings nowadays are so so so fatty. I also turned them halfway through cooking and switched to 'broil' near the end to also help crisp them up.
Oh! And I also made hummus for the first time too this weekend. Something I've been meaning to do for a loooooong time. It's so easy to buy pre-done, eh? Verdict: unbelievably yummy and well worth the little bit (and it really is a VERY easy thing to make) time to do it yourself.. I added more garlic to mine because I worship at the altar of Toxic Garlicky Mouth Fumes and needed to make an appropriate monthly sacrifice, *ahem*, but you certainly don't NEED to do that - the recipe is just fine as is. :)