Rib Tips!
Have you tried our Rib Tips yet?? Our juicy smoked pork rib tips are mouth watering and will have you coming back for more! Only $13
What buffalo has wings?
Buffalo, New York! There was a time in the not-too-distant past when chicken wings were relegated as scraps worthy only of the stock or soup pot. Nowadays, hot Buffalo wings are all the rage as appetizers and party fare. This new fad brought about other flavorings for chicken wings, as well as different cooking methods. How did this current penchant for wings come about? Before trying the chicken wing recipes, take a look at how they came to be such a favorite.Buffalo Wings History
Of course, our ancestors used all parts of the chicken. Usually the wings, back, and neck were used to flavor soups and stocks. Commercialization of the poultry market and modern refrigeration methods permitted consumers to begin choosing their favorite parts -- usually breast, thigh, and leg portions -- with the rest of the parts ending up in soup factories. Thus, chicken wings fell a bit out of favor until an enterprising restauranteur came up with a chicken wing recipe that would soon sweep the world off its feet.
There is some dispute about who came up with the original hot wing appetizer, but most credit the Anchor Bar in where else but Buffalo, New York, USA.
The historic creation date for Buffalo Wings was October 30, 1964, when owner Teressa Bellissimo was faced with feeding her son and his friends a late snack. Having an excess of chicken wings on hand, she fried up the wings, dipped them in a buttered spicy chile sauce, and served them with celery and blue cheese dressing as a dipping sauce to cut the heat. The wings were an instant hit.
The city of Buffalo has designated July 29 as "Chicken Wing Day," and today, the Anchor Bar serves up more than 70 thousand pounds of chicken per month! The Anchor Bar original recipe for hot sauce is now sold commercially.
The Wings 'n' Things Restaurant also claims a hot wing first, although their method was a bit different and used a spicy mambo sauce instead of a hot chile sauce.
Many restaurants across the United States soon jumped on the chicken wing bandwagon. In fact, it is difficult to find a restaurant (including many ethnic) that does not carry some version of chicken wings on the menu. Many have also come up with different flavors for chicken wings, ranging from jerked wings to Oriental flavors. So even if you can't handle the hot stuff, there are chicken wing recipes for you.
The parts of the wing used will also vary from restaurant to restaurant. Some will cut off the wing tip and use just the drummette and double-bone pieces without separating them. Some separate the drummette from the double-bone. Some cook all three parts together. I know some people who will eat the wing tip bone and all if it is fried up nice and crunchy. In the market, you can buy raw drummettes or a mixture of drummette and double-bone sections, so you can choose your favorite.
Wing Wappy Hour
Monday thru Wednesday at Michon's
3-7 pm: $0.99c per wing
DINE IN ONLY: NOT TO BE USED WITH ANY OTHER COUPON OR DISCOUNT
Desserts Desserts Desserts!
Peach Cobbler in a Jer
Al's homemade peach cobbler served with Vanilla ice cream
$6
SweetPotatoPie
Homemade individual sized pies cooked to perfection
$5
Red Velvet Keylime Cheesecake
Red velvet cake with cheescake & a twist of fresh lime topped with whipped cream
$6
White Chocolate Raspberry Bread Pudding
Served with whiskey sauce
Al's homemade peach cobbler served with Vanilla ice cream$6
SweetPotatoPie
Homemade individual sized pies cooked to perfection
$5
Red Velvet Keylime Cheesecake
Red velvet cake with cheescake & a twist of fresh lime topped with whipped cream
$6
White Chocolate Raspberry Bread Pudding
Served with whiskey sauce
Best beers to pair with chicken wings
You’re in your favorite sports bar with friends and everyone’s craving chicken wings. The waitress takes your drink order as you mull your options: How spicy do we want them? What flavor? How many?
Maybe it’s time wings-and-beer lovers order wings first, then beer. So instead of asking for a mindless light lager, ask yourself what beer goes with what style of wings.
We went to local folks who know their beer to help us here. Our wing-beer experts:
• Beer blogger Renée DeLuca, daughter of Jack McAuliffe, craft-brewing pioneer. McAuliffe teamed with Jim Koch of Samuel Adams Brewing Co. to re-brew New Albion, considered the first American craft ale, which is in store shelves now throughout Northeast Ohio.
• Robert Morson, owner of Riverside Wine in Kent. The store specializes in both wine and beer, and rotates more than a dozen excellent beers on tap that are poured as samples or pints.
• Competitive eater Tiny Tim Rauscheder of Parma.
• Rocky River-based Rob Gerrity, trade quality manager for Sierra Nevada Brewing Co.
Buffalo
Generally deep-fried, unbreaded and coated in a sauce of vinegar-based cayenne pepper sauce and butter. Served hot, often with celery sticks and blue-cheese or ranch dressing for dipping.
Morson: “I really think sometimes a regular pale ale, not over the top citrusy, will go with wings.”ÂDeLuca: “Hot spicy wings in general go great with a pale ale cause it cools your palate. An (India Pale Ale) or American pale ale would be great.”Â
Rauscheder: “Typically a lager. That’s what I would go for unless it’s really hot. If it’s really hot I like something dark, like (Great Lakes Brewing Co.’s) Edmund Fitzgerald Porter."
Gerrity: "The conventional choice would be yellow fizzy lager, but I’d go a little nutty on this one. A Belgian dubbel abbey ale. It’s a complex wing flavor, and you need complex beer flavors to go with that. It has a little sweetness from the sugar with an overlay of spices. Also it’s pretty highly carbonated to scrub the palate a little bit, wipe the chicken fat away."
Asian
These would have some combination of soy sauce, garlic, ginger and Chinese five spice powder. But they are not hot in a peppery way.
DeLuca: “I really love a nice amber. . . . Mendocino Brewing Company makes Red Tail Ale that would complement those flavors nicely. It’s a nice rich flavor to offset some of the flavors you’re gonna get. It will cut through, and it will have a little bit of hop to it, but it won’t be overwhelming.”
Morson: “Widmer Brothers’ Brrr Seasonal Ale. It’s red in color but not over the top. It’s got caramel and chocolate malts, giving it a little bit of a sweet flavor. It’s pretty darn good. It’s not a spicy beer.” He also mentioned two others that would be appropriate here: Bear Republic Racer 5 IPA is “not too big” and Head Hunter by Fat Head’s in North Olmsted, another well-balanced ale that would accentuate the spices.
Rauscheder: “IPA. A little bit of bitterness cuts through these wings. These can be overly spicy. The sharpness cuts through.”
Gerrity: “Soy is pretty savory, ginger has that little snap to it. Let’s see, I’m sort of thinking about a pilsner. With pilsners you often have noble hops, which are pretty floral.”
Barbecue
Ideally, these would be grilled but could be baked. Ingredients would include black pepper, onion powder or garlic powder (or both), honey, barbecue sauce and maybe chili powder. Could be hot, medium or mild.
DeLuca: “I got a perfect one. Alltech Kentucky Bourbon Barrel Ale. It’s delicious. You’ll get some of that bourbon flavor in the beer to cool it down, to complement the flavors.”
Morson: “It might sound weird, but a Christmas Ale probably would go good with that. . . . it’s a full-bodied ale. Matching up spices would be really good here. Or go the other way, go with a lager, or a Great Lakes’ Dortmunder Gold. Sometimes people like sweet with sweet.”
Rauscheder: “That’s any beer! Any beer could go with barbecue wings. I wouldn’t go with anything dark. Pabst?”
Gerrity: “I would like a porter ’cause usually barbecue has a grilled component and sometimes it’s a little smoky. Maybe even a porter with a smoked quality. Right here you’re looking at total harmony where the beer will harmonize with the wings.”
Dry rub
This could include almost any mixture of spices. One recipe combines sweet paprika, cayenne, garlic powder, onion powder, thyme, oregano. Another blends dark brown sugar, chili powder, sweet smoked paprika, cumin, cayenne pepper, garlic powder and mustard powder.
DeLuca: “I had a really good beer for the Super Bowl – we made gumbo with similar flavors. We paired it with Abita Turbodog (English Brown Ale). . . . Abita was rich and cut through all of the (flavors) but was refreshing at the same time.”
Morson: "Wow. Boy, we haven’t touched on a stout. Might be something like that or Kentucky Bourbon Barrel Ale — that has got a flavor which might complement the rubs. Or a brown ale.”
Rauscheder: “Dry rub wings are not something I normally get down with. Any beer. This is another one even though it’s a dry rub with spices on the wing, it’s not as powerful as a sauce. Any regular beer. Again, nothing real dark.”
Gerrity: “There are two approaches to take to this one. A beer that is complex . . like an IPA. If you want to go mild on this one, you can use a Vienna lager, because you don’t want to overpower all these spices.”
Subscribe to:
Posts (Atom)