Thursday, February 9, 2012


Jack loves Buffalo Wings.  Me, not so much.  He wanted to make a few on the grill for the Super Bowl (sidenote: Whole Foods was out of wings, so we just bought small drumsticks).  He found THIS recipe and only changed it a little bit.  Instead of Louisiana hot sauce, he used wing sauce and a few dashes of Chalula.  He rotated them in and out of the sauce mixed and onto the grill for about 40-50 minutes.  He said they were so good and so tender.  It was also his first time to use this awesome Lodge pan my dad gave him for Christmas.
* Sidenote:  Our plates aren't as yellow as they appear in a lot of the plate shots on my blog.  They are more of a Dijon color instead of that bright mustard color in the first picture.  

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