Chicken wings

I had been craving chicken wings. I won't say I never crave chicken wings, but I've had them a couple times and the craving persists so that's a little odd. I tried to order wings from Heritage Farms but the planets did not align. Being so far from Dekalb Farmers Market, we finally decided to get our wings from Whole Foods, which I predicted would overcharge us for the exact same product. In the end, I ended up getting whole wings, which I cut up and then got to save the wing tips for stock, instead of paying them to cut up drummettes or flats. I think they ran about $3/lb for this which is still higher but not quite the highway robbery I was expecting. So I picked up three pounds, which might be a lot for two people.

The Korean wings take more prep time. I put them into their marinade and left them to meld for about 30 minutes. Then I dredged them in flour, deep-fried them, and mixed them in their spicy sauce. This all sounds pretty easy and normal, except when you have to go digging for every component. I did locate the frying wok and the peanut oil along with all the different sauces and spices. I gave Josh all the drummettes and a couple flats.

After those were plated and Josh was happily munching away, I took my flats, dredged them in flour, fried them, and then tossed them in a Frank's/butter mixture. We had to take a special trip to the store for my Frank's too. Sometimes, you just need them to taste just right. I also bought a Cindy's Kitchen blue cheese dressing at Whole Foods. It went well. I think I need to make more wings so that I won't waste it...