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Most people may not think of wings as their treat to themselves, but I\u2019ve always had different birthday wishes. Growing up I remember two birthday foodie requests; we\u2019d either go out for Chinese food, or I\u2019d want Mom\u2019s porcupine meatballs (they had rice in them, and weren\u2019t actually spiky, but that was the name). So, hot wings suited me just fine.<\/p>\n
Also, I had found two different recipes — one spicy, one mild — from Homesick Texan<\/a> that I wanted to try, and figured this was as good of a time as any to try out her two recipes. Then, I realized that though they both used wingettes and drummettes, the recipes were vastly different.<\/p>\n So, I meshed them together. Look, it may have been my birthday, but I am not messing around with different oven temperatures and different cooking times, and methods.<\/p>\n And, whew, they both turned out perfectly. I was quite partial to the spicier ones that registered at about a 6 on my scale of spicy, but the milder creamy salsa verde ones also tasted just lovely, and worked well as a sauce to complement either variety.<\/p>\n These may be best served for a crowd if you make both, or pick your favorite.<\/p>\n Speaking of picking your favorite — segues are for amateurs, as my lovely father says — you still have time to VOTE<\/a>. Please do so. Pick your favorite. Pick the one who\u2019s not the one who you hate. Pick the person who will make it easier for you to vote (*nudge<\/a>*). But mostly, just get out there and make your voice heard.<\/p>\n And now, here\u2019s what I did, adapting the cooking method but little else saucewise, from Homesick Texan\u2019s recipe:<\/p>\n Ingredients<\/strong><\/p>\n For the wings: <\/em><\/p>\n Sauce 1 Spicy ingredients:<\/em><\/p>\n Sauce 2 Milder ingredients:<\/em><\/p>\n Directions<\/strong><\/p>\n Sauce 1 Spicy:<\/em><\/p>\n Place both types of chiles in a large bowl of boiling water, and let sit for 30 minutes. Rinse the peppers well, and place in blender. Add the garlic, spices, and water. Blend for 5 minutes until smooth (it seems like a lot, but you want it to be thin, not chunky). Then, heat the oil in a skillet and add the sauce mixture. Cook for 5 minutes over low heat, stirring occasionally. Remove from heat, and add the vinegar. Add more vinegar or water until the sauce reaches desired thickness.<\/p>\n Sauce 2 Milder:<\/em><\/p>\n Place the jalapenos, tomatillos, and garlic in a medium saucepan. Cover with water, bring to a boil, and then simmer for 7 to 10 minutes until the tomatillos have darkened and softened. Use a slotted spoon to remove the items from the boiling water, and place them in a blender. Add the cilantro, and blend until smooth, adding water if necessary.<\/p>\n Scrape the mixture into a large bowl, and add the sour cream, mayonnaise, and spices. Stir until combined.<\/p>\n For the wings:<\/em><\/p>\n Salt and pepper the chicken wings to taste. Place wings in a gallon-sized plastic bag or other large Tupperware. Add \u00bd c. of the sauce, mix well, and marinate for 1 to 2 hours.<\/p>\n Heat the oven to 375 degrees, and line a large rimmed sheet pan with parchment paper.<\/p>\n Place the marinated wings on the sheet pan, and bake for 25 minutes. Remove from oven and brush with another \u00bc c. of the sauce on both sides of the wings, and return to oven with them turned so that the formerly top side is now on the bottom. Bake for another 20 to 25 minutes until cooked through and the wings seem mostly dried.<\/p>\n Let cool slightly and serve with the remaining sauce on the side, and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" It\u2019s my birthday and I\u2019ll make hot wings if I want to. OK, my birthday was on Tuesday, and OK, I made the wings last weekend for a pre-planned get-together. BUT they were my little treat to myself, that something extra I would normally say is too much time and effort, but it\u2019s my birthday, … <\/p>\n![\"\"](\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/11\/20181028_1538178796478225884368304-225x300.jpg\")
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