I’m not really sure what we had for dinner tonight, to be honest. Or whether we technically did have dinner – we kind of skidded right through and suddenly it’s after 10 and I’m making creme brulee and curried squash soup, which would have actually made a fine dinner. I have two events tomorrow that require food, and because I didn’t get the final details of one until around 4 I headed out to grocery shop over dinnertime, thinking I was smart to go during the Grey Cup. It seems a lot of people had the same kind of smarts.
I made some chicken drumsticks for the occasion (Grey Cup) – threw them in the Crock Pot and sort of forgot about them, except for the occasional waft that crept by my nose. I am a big fan of chicken wings, but not a fan of all that skin and fat, which is really all there is to a chicken wing. If you pull the skin off of chicken legs they are far less in fat, have much more meat, and you can still eat them with your fingers. Try them with any kind of wing sauce and cook them in the oven, on the grill or in the slow cooker.
These are reminiscent of sweet and sour chicken, but with a spicy kick. Use less hot sauce if you’re feeding kids; more if you like to live dangerously. These do the trick when I’m craving a big sticky basketful of chicken wings. Cook them under the broiler or throw them on the grill for a smokier flavour.