This Sunday, it’s a Buffalonian style Super’ Snackin’ Sunday. We’re calling these “Sully Style” because chicken wings were the first thing that Mr. Big Flavors (known by his friends as Sully) ever cooked. In a way, chicken wings were the start to Mr. BF’s obsession with eating and cooking. When you live in Buffalo, chicken wings are just a way of life. They are everywhere. In fact, I can think of ten places that are in a 2 mile radius of our house, ready to serve up some wings should the craving strike. I guess as a Buffalonian we must take this luxury for granted. When Mr. Big Flavors was young, and his family left Buffalo for sunny California, chicken wings were no longer available at every restaurant, sporting event, and festival in the area. And, one thing you should know about Mr. Big Flavors is that there’s no stopping him from eating his favorite foods when he needs a fix! So, at age 8, he figured out a way to make Buffalo-worthy chicken wings at home. This was his first love and remains dear to his heart and our stomaches!
The sauce that Mr. Big Flavors grew up on and started making is a special South Buffalo-style sauce, which he plans to keep a secret. But, variety is the spice of life and this definitely applies to chicken wings as well. Most recently, we’ve been into the Italian-style sauce, a combination of butter, oregano, garlic, spices and romano cheese. Instead of being spicy and hot like the traditional wing sauce, this savory version really highlights the dried herbs and spices. Tossing the cheese onto the wings, just before serving, gives these wings a salty finish. The traditional style Buffalo wing is tossed in a mix of hot sauce (Frank’s) and butter, and of course fried. These wings are “healthier” because they’re baked, but they come out just as crispy and with less grease!
At the opposite end of the spectrum, the spicy Asian sauce elevates the chicken wing to a new kind of heat. While siracha is spicy, it’s flavor is not at all like Frank’s, the local favorite. Siracha is made from chili peppers instead of cayenne peppers, and provides a completely different depth of spice and heat. As to not set our mouths on fire, we use honey to sweeten the sauce and counterbalance the heat. Plus, the honey helps to form a glaze on the wings, coating every nook and cranny. To be honest, I can’t decide which flavor is my favorite. I just know that I really like a good chicken wing. So, I usually end up rotating between both varieties, making sure I keep the count even.
Have you read enough about our family love affair with chicken wings? Because, I haven’t even started on this out-of-this-world blue cheese dressing. For me, a good blue cheese needs to be thick and creamy with huge blue cheese crumbles floating throughout. This recipe is just that. It also makes a ton of dressing, so you can store it in the fridge and eat it on everything for the next week. (Seriously, dare me. I’ll dip anything in blue cheese.) It’s that good.