These Chicken Wings are Addictive

I don't remember the first time I ate Buffalo-style chicken wings, although it couldn't have been that long ago because they're a relatively recent addition to our food lexicon.

There are a few different stories about how the Buffalo wing came to be, all of them involving Teressa Bellissimo, owner of the Anchor Bar in Buffalo, NY, who needed to come up with a quick midnight snack. She hit upon frying up a batch of wings that would normally be thrown away and tossing them with a hot sauce mixture.

The rest is history.

Hot wings might have been the first incarnation of wings, but now there are as many variations of wings as there are birds in the sky. They've become a staple in the appetizer section of bar and restaurant menus, even at upscale eateries. They're ubiquitous at tailgates, and wing-eating contests are a common event at summer festivals.

Wings are one of my favorite foods, and I have to say I've never met a  wing I didn't like. One night, working on a  for Patch, I had wings in two different places. They were both good. I have also had wings at the Anchor Bar in Buffalo. They were terrific.

Our local Giant Eagle stores have begun what I think is one of the best ideas I've ever seen: the Sunday wing bar. The   has signs all over the produce department advertising theirs. The  just puts up a small sign on Sunday.

My daughter and I discovered the wing bar a few weeks ago and have hit it up a couple of times right before the Steelers' kickoff. They have six different varieties, and they're all good.

I started experimenting with making wings at home a few years ago because I wanted to try some baked versions. I don't fry anything—frying is a messy hassle as far as I'm concerned. If I want fried food, I go buy some. 

Are wings healthy? Maybe, maybe not. The nutrition trend is shifting quite decisively toward the science that shows , not fat. Having said that, wings are not necessarily something that should be eaten every day, but they're a fun meal for a  or when you're putting together an . Anytime you're in kind of a casual, finger-food-type mood, wings are a great idea.

The wing recipe that's most popular at my house is from a cookbook called 500 Low-Carb Recipes by Dana Carpender. They're called "Heroin Wings," and with good reason—they are highly addictive.

When a new person tries these they always let out a little moan and say, "These are incredible." When someone comes while the wings are cooking, that person is sure to ask, "What smells so amazing?"

These are seriously good wings. They're also almost better reheated than when first cooked. Assuming there are any . 

One thing I have discovered is that wings generally should cook a few minutes longer than the recipe says. I don't know if we just happen to have fatter chickens around here or what, but, .

If you've never tried cooking wings at home, this is a good recipe with which to start. It's a bit more complex than most of my wing recipes but well worth it. Trust me, you'll be hooked.

Recipe: Heroin Wings

Ingredients:

• 4 pounds chicken wings (I buy the frozen wings from Giant Eagle and thaw them, or a family pack and cut them up)
• 1 cup grated Parmesan cheese (the canned stuff)
• 2 tablespoons dried parsley
• 1 tablespoon dried oregano
• 2 teaspoons paprika
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup butter 

Directions:

1. Preheat oven to 350.
2. If using whole wings, cut the wings into drumsticks, tossing the pointy tips or save for stock.
3. Combine the Parmesan cheese and the parsley, oregano, paprika, salt and pepper in a bowl.
4. Line a shallow baking pan with foil (Do not omit this step, or you will still be scrubbing the pan a week later).
5. Melt the butter in a shallow bowl or pan.
6. Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in a foil-lined pan.
7. Bake for one hour.

From: 500 Low-Carb Recipes by Dana Carpender