Please specify what blue cheese you used that you like so much. its not easy to find a blue cheese that isn't too "blue." i.e. strong and overpowering. pollysherard@gmail.com
Thanks for your take on the greatest food combo of the mid Twentieth Century. The wedge salad with glorious amounts of blue cheese atop a crisp wedge of iceberg lettuce and homegrown tomatoes swimming in tangy homemade dressing while my mother's "California Roast" aka the dinosaur sized chunk of prime chuck marinated in red wine, olive oil and garlic wrapped in foil, lolled on the Weber Kettle brings back memories of fonder days when all we worried about was Sputnik....But I must tell you that the clever version you present of Buffalo wings is excellent. The original recipe was obtained by Craig Clairborn of the NY Times about 1978ish for the Sunday Food column. It originally was served at the Anchor Bar in Buffalo, NY. Celery sticks and blue cheese dressing served along side scorching hot wings deep fried in butter. Dressed with Frank's Hot sauce. No southwest buffalo inference at all. Sublime in your favorite bar or your kitchen.
Hello! 2 years later… I have a question on these wings (uncoincidentally on Super Bowl Sunday). I previously made them at home with no issue (and delicious!), but if I’m bringing these to a friends - can I bake ahead of time then coat in the sauce when I arrive? I don’t want to overcrowd their kitchen but also don’t want to serve soggy or cold wings. Maybe just a reheat before serving? Chances are slim you’ll see this today, but good to know regardless. Thank you!
Please specify what blue cheese you used that you like so much. its not easy to find a blue cheese that isn't too "blue." i.e. strong and overpowering. pollysherard@gmail.com
That wedge salad sounds amazing! I love it in a restaurant but have never made it at home. Going to try this week!
Thanks so much! Yes. They vary very very.
Thanks for your take on the greatest food combo of the mid Twentieth Century. The wedge salad with glorious amounts of blue cheese atop a crisp wedge of iceberg lettuce and homegrown tomatoes swimming in tangy homemade dressing while my mother's "California Roast" aka the dinosaur sized chunk of prime chuck marinated in red wine, olive oil and garlic wrapped in foil, lolled on the Weber Kettle brings back memories of fonder days when all we worried about was Sputnik....But I must tell you that the clever version you present of Buffalo wings is excellent. The original recipe was obtained by Craig Clairborn of the NY Times about 1978ish for the Sunday Food column. It originally was served at the Anchor Bar in Buffalo, NY. Celery sticks and blue cheese dressing served along side scorching hot wings deep fried in butter. Dressed with Frank's Hot sauce. No southwest buffalo inference at all. Sublime in your favorite bar or your kitchen.
Hello! 2 years later… I have a question on these wings (uncoincidentally on Super Bowl Sunday). I previously made them at home with no issue (and delicious!), but if I’m bringing these to a friends - can I bake ahead of time then coat in the sauce when I arrive? I don’t want to overcrowd their kitchen but also don’t want to serve soggy or cold wings. Maybe just a reheat before serving? Chances are slim you’ll see this today, but good to know regardless. Thank you!