I'd been planning to make this meal since Thanksgiving. It was to be my alternative to turkey.
Buffalo chicken wings.
But on Thanksgiving I wasn't feeling very eaty. We did get some nice food in us, but the chicken wings ended up in stock (and the meat in bags in the freezer).
Cranky did not want to give up. He bought a tidy number of drumettes the other day (our first purchase was at Whole Foods, where they always sell you too much meat; this time it was elsewhere, and manageable). We had that bottle of Frank's hot sauce in the house, and always, always, butter and the makings for blue cheese dressing.
God, it's easy. You just roast the wings for an hour, then toss them with a 60-40 mixture of Frank's and melted butter. Ridonkulicious.
The dressing is a cinch too: equal portions of mayo and sour cream, thinned with buttermilk until you like the texture. Crumble in some cheese. You will not need any other seasonings.
Now, I know you know this is traditionally served with celery sticks. We are growing celery in the garden, but it's hard and harsh, and has rather put us off celery, even store-bought.
So we cut big wedges of iceberg lettuce and put the dressing on them. So corny! We loved it, of course.
But we did pay homage to the celery. See that rummage-sale dish the wings are piled on? Yeah.