*Scroll to the bottom of this post for contest details*
I hope you've been reading my adventures during the Flavor of the Past Tour
in Wilmington, NC this week. If not, that's OK. You can catch up HERE for Part 1 and HERE for Part 2. To make sure you NEVER miss a post, sign up for Nik Snacks email updates.
My one day tour of Wilmington turned into a four-day vacation. I hadn't been able to take a vacation all summer long. I didn't even get to go to the pool! If work wasn't calling me away, it was the bank shaking its head at my checkbook. I'm so glad I was able to get away and call it a beach vacation.
I had the opportunity to spend the weekend with my friend Oak and his family. They moved from Winston-Salem to Wilmington recently. They have a four-year old daughter, Ryan and just had baby Riley, 6 months ago. It was so gracious of them to welcome me into their home and eat their food!
Buffalo Chicken Wings
adapted from Good Eats episode: The Wing and I
(feel free to double and triple this recipe. We did.)
12 whole chicken wings
3 oz garlic-infused oil (or other flavor)
3 ounces unsalted butter
1 Tbsp red pepper flakes
1 small clove garlic, minced
1/2 cup Texas Pete hot sauce
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Alternatively, use a rice cooker to steam the chicken wings for 10 minutes.
Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. The wings can be layered or stacked on the pan loosely.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. Brush wings with garlic-infused oil. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and brush alternate side with garlic-infused oil. Cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic and red pepper flakes. Pour this along with hot sauce into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
I don't care what portion of the world you live in, this is the best hot sauce ever. Ok, it doesn't beat Sriracha, but it's the only hot sauce I let touch my food purely as a condiment. It's more flavorful than it is spicy, and it doesn't mask food's flavor with a crazy capsicum-laden film.
It's manufactured in my city, Winston-Salem, by the T.W. Garner Co. and they produce other products like hot dog chili, seafood cocktail sauce and honey mustard. Pete is a staple in the South. It brings joy to the cockles of my heart when I see Texas Pete hot sauce packets in a restaurant. It means you should eat there. They know what's up.
The beginnings of the 'itis. Oh. My. Goodness. I had to take off my jewelry to make sure I could get into my wings without interruption.
So, Oak is Thai and his wife is...well, I know she's not Thai but she's Asian, too. They eat a lot of Indian, Thai, and Chinese food. They've introduced me to a lot of new and good things. They're the ones that told me it was OK to go to the Asian grocery in the city. I'd seen it, but never went inside. Now, I go there every week. I can't stay away.
but it tasted wonderful.
OK, so if you leave a comment at the end of this post, you will be entered in a drawing to win a Texas Pete prize package. I'm giving Pete away because I want to spread his goodness somewhere in the world. Tell your friends. Tell your family. Tell your fellow bloggers and foodie friends. Comments will be closed September 12 at 8:00 PM EST. The winner will be selected at random though the random number generator.
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.