Buffalo wings

“Red meat is not bad for you. Now blue-green meat, that’s bad for you!” ~Tommy Smothers

Who am I to say so… I don’t eat meat at all for over 7 years now, but I do like preparing it for others. The most interesting part is getting it right without tasting, going only by smell. Probably this is the reason why I started using more fragrant ingredients and spices and judging the dish only by the scent. Occasionally being off with salt, but that may be corrected during the process.

A while ago I invited a bunch of friends over and wanted to prepare some finger food. The chicken wings always stroke me as the perfect party finger food option.

Ingredients:

  • Chicken wings (or drumsticks) (1 kilo – 2 pounds)
  • 8-10 chopped garlic cloves
  • 3-4 tablespoons soy sauce
  • 1-2 tablespoon honey
  • 3-4 tablespoons olive oil
  • Cayenne pepper – the amount is absolutely individual, depending on how spicy you want it, but a pinch of heat really elevates the taste of the wings
  • A few pinches of cinnamon

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Multiply if more marinade is needed for the amount of chicken you have. The proportions of ingredients for the marinade may also vary depending on the likes and dislikes of the taste. My only suggestion – don’t overdo with cinnamon and honey. This is meat after all :).

Mix the ingredients, pour into a plastic bag, throw in the wings, shake everything well. Perfect if you can let it sit in the fridge for at least a few hours. Doing it overnight is the best!

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Bake in the oven at 180 degrees for 20-30 minutes (OR on the grill), depending on the size of the meat bites, until golden brown and a bit crispy on the outside.

 

It was a success, paired with baked potato skins and, of course, beer.

Bon appetit!

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