Here's the link
to the Buffaque Wings that were mentioned earlier.
Yeah, the picture and the recipie don't match. The picture is from Steve's book. I stlll haven't tried stretching those wing out on skewers.
Grilled some drumettes last night. Half butter half Franks hot sauce. They were the best I'd ever made. I would even have to say they were perfect.
But still, they were too salty. Maybe they got the drift from some potatoes I was working on and salting.
I'm very cost conscious. Anybody can make great food if they spend a fortune doing it. I'm always looking for simpler and cheaper ways to do it.
That's just too much money for a marinade for me, I just paid $4 dollars for a pound of butter at my local god forsaken so called grocery store, and a bottle of tabasco sauce should be savored, not poured on raw chicken. Especially wings.
Yeah I know, I can go to Wal Mart and get it cheaper, But there's the quality of life issue. And whenever I go to Wal Mart, it takes a very, very hot fire to burn that unpleasant memory out of my brain.