I’ve spent the last five days fighting a losing battle.
I had this whole idea that my site’d be revamped, up and running by… Sunday.
Well Sunday’s here ain’t it?
And my oh my, how similar it all looks.
Rather than descend into my usual pit of melodrama and tantrums, I’ve accepted defeat, and am content in plodding along and fixing it slowly:
Sometimes the things we want… we have to get slowly.
So slowly it is.
It’s not like I have a choice, is it now?
Yesterday was stay-in-movie night and being here all by my lonesome, I decided to pig out.
¡Supercow al rescate!
If you’d ever had baked beans with rice (and liked it), you’ll understand fully just how quickly my pig outs can take a bizarre turn.
There’s a culinary dark side in us all, waiting to pop out and expose us for the chavs that we truly are.
Yesterday was no such affair.
This pig was elegant, proper and didn’t end up lying on her back, belt undone, heaving for air.
Instead I made this:
Baked Buffalo Wings with Watermelon Hot Sauce
Ingredients for the Hot Sauce
350g de-seeded watermelon chunks
2 tbsp. red wine vinegar – you can use apple cider vinegar, however I’d recommend you use a little than this recipe, as its quite a prominent taste)
pinch of salt
3 tsp dried chili flakes
1 habanero pepper – I’m finding it hard to track down habeneros, so instead, I used several Thai birds eye chilies and a Cayenne pepper. Feel free to play with the chili requirements but be careful, because the heat picks up when you heat it.
Instructions for the hot sauce
1. Blend all the ingredients together until smooth.
2. Place in a sauce pan and bring to the boil.
3. Once it starts bubbling, reduce the heat slightly and allow to boil for about 20 minutes, until the mixture is thick and reduced in size. Be sure to stir it often, so it doesn’t burn.
3. Allow it to cool, and serve with your wings. If you have a airtight container it can keep refrigerated for about a month.
The recipe for the baked Buffalo wings is a slightly revamped golden oldie. The usual recipe asks for frying, but its just as delicious baked (I think its even better). I’ve also tweaked it a bit to accommodate my new love of all things sweet and sour.
Ingredients for the Buffalo Wings
1kg separated chicken wings
30g unsalted butter
50ml Frank’s hot sauce
2 tsbp Red wine vinegar
1/2 Worcester sauce
3 tsp dried herbs (optional)
1. Start by boiling your red wine vinegar, herbs and salt in about 750ml water. The water should be salty, as if you were making pasta.
2. Add your wings, cover and cook for about 5 mins.
3. Remove your wings from the pot and dry them off with a paper towel.
This step is super important because if the wings are wet, the end result won’t be as crispy.
4. Space the chicken wings out evenly on baking tray, and bake for about 40 minutes or until crispy.
For the signature Buffalo taste:
5. Place the Worcester sauce, hot sauce and butter in a saucepan and heat until combined – You can use a microwave for this, but be sure to stir it properly so it mixes well.
6. Once melted, toss in your chicken and mix in.
7. Serve with a crispy, crunchy cucumber or celery.
… Buffalo rhymes with magnifico… Sort of.