Sitting by the window sill, staring out and watching the raindrops as they fall with force to the ground only makes me more hungry.
Next thing I know, I find myself in the kitchen experimenting with all the possible sauces I could find and voila…Wings-Oh-Yum came to life!
These #MumbaiRains can really get you depressed and the only thing that makes me happy is good, comforting food.
Why would I call ‘Buffalo wings’ as the perfect monsoon dish when you hear of people eating butta, pakodas and vada pavs? Well, because I like to be an outcast and dig into my wings while the rest of the city munches on typical rainy food.
Buffalo wings came into existence on October 30, 1964, when an ordinary young woman, Teresa Bellissimo had to serve her son and his friends a late night snack. Having some extra chicken wings in her freezer, she decided to fry the wings, dip them in a spicy chile sauce and serve with a blue cheese dressing as a dip that would cut the heat.
Earlier, wings were considered as garbage before it came to be known as a delicacy. It has nothing to do with buffalos so all you anti-beef eaters can take a chill pill. The city of Buffalo officially declared July 29, 1977, to be Chicken Wing Day. How crazy is that?
It is the best food to eat while watching a sporting game or have a couple of unexpected guests over home.They have become a rage and a hit at every party!
This is a simple recipe which has a bit of a twist. I have lately become very conscious about the amount of oil I consume so I decided to eliminate the whole deep frying process and stick to cooking them on the stove. And trust me, they turn out just as good!
Here’s my take on the traditional Buffalo Wings