My fraternity, ZBT, seemed to host most get togethers at a chain sports bar named Damon's. The place was wonderful. Four huge screens and a volume selector for whichever game you were watching, large booths that could accommodate at least the executive board (we weren't the sveltest of people), and best of all, amazing wings. Unfortunately the number of Damon's are dwindling and the one that opened by me in Jersey closed very quickly, but the love of wings that was ingrained in me during these formative years is still here and I usually set out to try the wings in most places I go.
That leads to tonight's dinner: TJ's Rooster Wings
I could start by telling you about the wings, but I will start with something I think is oft overlooked: the blue cheese dressing. All commercially available blue cheese dressings are trash. I can say that because I do believe that I've tried them all. They are always too sweet. Sometimes the flavor of the namesake cheese is crowded out by other flavors. No matter what, there is something wrong with all of them. It was because of this that I resorted to the unthinkable for a couple of years... ranch dressing. I tried a bunch of different recipes myself and just could not nail the taste I was looking for. The ranch was suboptimal at best, but would have to do. Last year I decided to give it another go in creating a blue cheese dressing I was at least happy about. There is just something abut the tang of the cheese mixed with the spiciness of the wing that just makes the perfect meal.
I finally found it. I made the simplest of recipes by looking at a number of recipes and paring them down to the basics. My recipe has 5 ingredients. That is all you need for the perfect accoutrement to your greasy, fatty, spicy wings. I had a request to list recipes so here ya go:
1/2 cup blue cheese crumbles (I use a Wisconsin buttermilk blue cheese)
1/2 cup mayo
1/2 cup sour cream
1 tbsp rice wine vinegar
I minced garlic clove
Put all the ingredients into a blender and blend. This makes a very smooth dressing. If you want it to be chunky, I have added more crumbles after the blend.
Now to the rooster wings. Any idea why I call them that? Remember that heavenly hot sauce Sriracha I mentioned a few posts ago? There is a rooster featured predominantly on its label and since it is the main component to my hot wing sauce I decided to honor the animal in the name.
2 lbs of wings, separated into pieces, tips discarded
3 tbsp melted butter
1/4 cup hot sauce (I use Sriracha)
1/2 tsp salt
1/2 tsp cayenne pepper
Dash of black pepper
(You can also add paprika if you want the wings to have a more deep red color, but I usually leave it out since I don't care for it)
Mix together everything but the wings in a bowl. Set aside 2 tbsp of the sauce and marinate the chicken wings in the remaining sauce for a minimum of 30 minutes. Broil (note I'm not frying the wings, this makes me joke with my wife that I'm eating healthy) the wings for 10 minutes, turn over and broil for 10 more minutes. (Watch the wings during these final minutes. They can get very dark). Remove from oven and toss with the set aside sauce.
I've made many different wings. Like most my meals, some have been great and some have been tossed after a bite. These are the best wings I have ever made. I also make a grilled wing with a spicy BBQ sauce, but that is a post for another day.
What type of wings do you like? Are you a breaded or unbreaded type of person? Wet sauce or dry rub? There are so many different options with the wing, and each one can be delicious.
