Wangs

Why are chicken wings so popular?  Do you ever think about crazy things like that?  And what are the parts of a chicken wing called?  Yes, it's crazy I know,  but I like knowing facts - crazy bits of trivial information.  I knew the main part was called the drumette and the end piece was called the wing tip.  What about that funny piece in between that is actually very tasty but restaurants never use?  I found out from the web that is it called the "wingette."  Who knew?  Now I'm happy.  Drumette, wingette, wing tip.  There you go, your trivia for the day.  Maybe it will win you a contest sometime.

Are you having an Oscar party this weekend or attending one where you are supposed to contribute to the food cache?  How about some "wangs" as they call them in the mid-west?  They are easy, delicious and everyone loves them.  That returns me to my original question.  Why are chicken wings so popular?

Perhaps it because they can be fixed so many different ways and they are such a fun, delicious finger- type food.  I made this recipe on Super Bowl Sunday and our grandsons and sons in love LOVED them.  Kids must like them because they are just their size - but what about adults?   Hmmmmm.  Something to ponder.

Anyway, even if you are not having, or attending, an Oscar party this weekend, these are good anytime.  They would make a fun Sunday evening repast to enjoy while sitting in front of the television relaxing - well worth the effort.  This recipe came out of one of those paperback cookbooks they always have in the checkout lane at the grocery.  The publishing date in it is 1991, so I have been making this recipe for over 20 years.  When we were living in Southern Indiana, I used to make these for a group of friends that got together for just about any occasion because everyone loved them.  Here is what you need:

About 3 pounds of whole chicken wings (you can use frozen drumettes if you want, but I like the wingette part too and it's cheaper to buy whole wings)

3/4 cup Pace picante sauce, or whatever brand picante/salsa you like (I use hot - use whatever level of heat you like)
2/3 cup honey
1/3 cup soy sauce
3 Tbsp vegetable oil
1/2 tsp grated orange peal (optional)

additional picante/salsa for dipping

Here is how to cut your wings.

Using a sharp knife (I use a steak knife), cut at the joint between the tip and the wingette and discard tip. I really like knowing what to call that mystery part.  : )

Cut at the joint between the drumette and the wingette.  There is LOTS of meat on both pieces so don't waste any of the goodness.

Now, mix all ingredients.  Place all the drumettes and wingettes in a gallon sized zip lock bag.  Pour sauce over wing pieces and knead the bag with your hands to make sure all the pieces are coated.  Place in refrigerator for 6 hours or overnight.  Be sure and set the bag in a bowl in case of a leak.  How do I know this?  Uh huh.

To cook:

Line a 15 x 10 jelly-roll pan with foil.  Preheat oven to 400 degrees F.  Place all the chicken wings and sauce in a single layer on the pan.  Bake 40 - 45 minutes or until brown.  At this point, I usually turn my broiler on for  just a few minutes to really crisp the wings up.

Remove all the pieces from the baking pan and place on serving platter.  Serve with a bowl of picante/salsa for dipping if you want.  These are SOOOOO good.  They are a little spicy, a little sweet with an undertone of that salty soy sauce - sort of like Chinese barbecue.  YUMMMMMMMO!  Make plenty because they will go super fast.

My sister called me before the Super Bowl and asked me how I made my wings.  I gave her the recipe and she called to say they were quite a hit with all her guys.  Quite a testimony coming from a bunch of picky eaters!  Sitting here looking at this picture makes me crave a plate full of these wings.  Guess that means a trip to the store.  Hoping you enjoy these as much as we do and here's hoping all your favorites win at the Oscars (go Meryl Streep)!

Everyday Donna

Things to Remember:

You can't get spoiled if you do your own ironing.   Meryl Street