When Buffalos Fly

It has been a long time since I have written a blog entry. I am really out of practice... and I am not really sure why I decided to write my first entry in years about Buffalo wings... but here it is. I am going to try to write something daily. Typically this blog was about food and food lore, but for now I think I'm just going to write about anything that I find interesting.

I often feel bored right now, but feeling bored doesn't have to be a bad thing. Sometimes it can force you to try new things or look at something common and day to day in a new way. Maybe if I write about it I will find ways to make the best of this time and put my boredom to good use.

Buffalo Wings

I love making hot wings. They are so easy to make at home and it makes things seem a little more festive. Especially now that going out to eat is not a possibility it is nice to add a little festive into the mix. 

Buffalo wings were invented at a bar in Buffalo, New York in 1964. They weren't popular outside of New York until the mid-80s. Now it is hard to imagine a game night party without them. They are usually served with blue cheese and celery. Although here in Texas you are just as likely to see them served with Ranch.

The classic buffalo wing sauce is made with butter and chili sauce, but now that there are so many restaurants devoted entirely to hot wing there are countless possibilities. They range from the tame all the way to the 5 alarm fire variety. Here are the two I make the most. If you have a good recipe for hot wings then let me know in the comments. You can even share a link to your recipe.

Here is how I make mine:

To cook wings-

Preheat oven to 450°F. 

Arrange wings on large foil-lined pan. Bake on lowest oven rack for 30 minutes or until crispy, turning once. I usually make a lot and so I can sauce them two different ways.

Classic Sauce:

• For 2 ½ lbs chicken
• ½ c. hot sauce 
• ⅓ c. butter, melted

Mix butter and hot sauce in medium bowl; set aside. Toss wings in sauce mixture until well coated. Serve with blue cheese and celery, if desired.

Spicy Korean Sauce:For 2lbs chicken

• ¼ c. gochunjang
• ¼ c. soy
• ¼ c. sugar
• 1 tsp ginger
• 2 tsp rice vinegar
• 2 T water
• Green onions and sesame seeds to garnish
• 
  

Combine all but garnish and bring to a boil. Reduce to medium low and cook for 3-5 minutes.Mix butter and RedHot Sauce in medium bowl; set aside.

When I made these the other night I was in the middle of planning a multiplication lesson for my third grade class. Teaching from home is not really natural for me. Without the face to face interactions it I have to dig deep to find the personal connection to it... That is what inspired me to arrange my food into arrays and use it to teach hot wing and tater tot math.


I made buffalo wings last night.  I arranged the wings in 8 rows and each row had 6 wings.  How many wings did I make? If I divided the wings equally between myself, hey husband and my two kids then how many would each person get?