It has been pretty cold here recently, single digits cold. When the temperature drops this low, there’s one thing that’s always certain in our house; Aida needs boots to go outside. I promise it’s not us being overly protective or cautious either, she literally won’t walk in the snow when it’s extremely cold. She lifts one of her paws off the ground, shaking it and looking completely pitiful, or just lays down all together refusing to move.
So to remedy the situation we put these bright neon, super embarrassing, orange boots on her; it’s pretty cute, at least when the neighbors aren’t staring. She freaking loves the damn things too. She turns into super dog as soon as I strap her little paws into them, plowing through snow banks like she’s invincible.
This wing sauce is pretty awesome. It’s not your typical buffalo wing sauce, but it is a delicious change from the norm. I think it would make a pretty good summer BBQ sauce too, brushed over chicken or pork within the last few minutes of grilling.
Hot and Sticky Bitter Wing SauceAdapted from Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas Makes about 3/4 cup of sauce, which covers about 2-2 1/2 pounds of chicken wings The original recipe has you marinade and then baking the wings. I didn’t think it produced the crispy, craggy, crunch that makes buffalo wings so delicious, but the sauce is incredible. I would recommend skipping the marinade all together. Deep fry, grill or bake using this method, and then toss wings in the warm sauce. 2 tablespoons butter 2 cloves of garlic, chopped 1/4 cup Frank’s RedHot Sauce 1/4 cup soy sauce 2 tablespoons honey 2 tablespoons Dijon mustard 1 1/2 teaspoons Tabasco 1 1/2 teaspoons Angostura or other aromatic bitters fresh ground black pepper to taste
In a small saucepan over medium heat, melt butter. Add garlic and simmer 1 to 2 minutes until fragrant, but not browned. Reduce heat to low, and whisk in remaining ingredients. Hold over low heat until ready to sauce wings.