Alright. I’ve gotta talk to my fellow carnivores for a second here. So vegetarians — earmuffs. Check back in tomorrow.
So. I know it sounds gross, but isn’t it just a tiny bit cool when you get to eat meat straight off the bone? I can’t explain it, really…it’s just…cool.
I’m definitely not the only person who feels this way. You should check out this insane NYT article, which describes what people in Gaza have to do for a bucket of chicken from KFC. They order it from Egypt, pay more than twice the retail price, and have someone smuggle it in via two separate taxis and a “smuggling tunnel” across the international border. It takes about four hours, and apparently the fries get “soggy.” I can imagine. Actually, I really can’t.
So, in celebration of how fortunate I am to be able to eat chicken without having to smuggle it in internationally — and how fun it is to eat meat straight off the bone — here’s a really quick recipe for yummy, sticky chicken wings.
MUSTARD GLAZED CHICKEN DRUMMIES (slightly adapted from The America’s Test Kitchen Quick Family Cookbook)
1/2 cup sugar
1/4 cup whole-grain mustard
1/4 cup water
3 tbsp low-sodium soy sauce
1 tbsp cider vinegar
1 tbsp dry mustard
1 garlic clove, minced
1 package chicken wings (about 8 oz)
2 green onions, sliced, for garnish
1. Combine sugar, whole-grain mustard, water, soy sauce, vinegar, dry mustard, and garlic in large nonstick skillet. Add chicken wings, cover, and simmer gently over medium heat until chicken is tender and registers 180 degrees, about 15-17 minutes, flipping wings over halfway through cooking.
2. Uncover, increase heat to medium-high, and simmer rapidly until sauce thickens slightly, about 5 minutes, turning wings to coat with sauce. Transfer wings to platter, pour glaze over top, and sprinkle with green onions.
If you’re not a big mustard-lover, don’t necessarily pass these over — I could barely taste the mustard flavor. Mainly they tasted like yummy, sticky-sweet BBQ wings. Nothing wrong with that!