Last night I made some very un-Buffalo-ish chicken wings. Julie kept saying she'd taste one, but she never did. She was weirded out about picking it up and biting into it, but she wouldn't eat the meat cut off the bone either. Stephanie felt the same way, although she did force herself to try it. She got grossed out every time she saw the chicken meat under the gooey brown skin. When I cut some pieces of meat off the bone and arranged them carefully on her plate so that no actual meat was showing out from under the skin, and when she picked up the pieces and closed her eyes and ate them, she said she liked the taste. But it was an ordeal for her. Then, miracle of miracles, Pete—who has hated every molecule of new food, particularly protein, that I've served him—liked them! He shocked me by picking them up and just gnawing on them! Granted, he didn't want to chew all the way down to the bone (he kept asking me questions that led me to believe he was afraid he'd accidentally swallow an entire chicken wing bone), but he did take a few bites and then move on to the next one. Today I ate the leftovers for lunch and wanted to kill myself later when he asked if there were any left for dinner! I won't have time to marinate any for him tomorrow, so I'm hoping he'll like the prepared ones from Whole Foods.
Here's what I did:
Cut 3 lbs. chicken wings into flats and drumettes (discard wing tips or save in the freezer for stock). Marinate them, refrigerated, for 8–24 hours in this mixture:
1/3 cup soy sauce
1/4 cup honey
2 Tbsp canola oil
2 Tbs chili sauce
1 tsp salt
1/2 teaspoon dried ginger
1 garlic clove, pressed
Preheat oven to 325°. Line a baking pan with foil (I used Reynold's no-stick foil). Dump all the wings and marinade onto the foil. Bake for 1 hour, turning two or three times.
Comments