Food for Thought Thursdays: Our Illustrator Can Cook!Posted: April 22, 2010
John here: Before Rachel got pregnant, I knew two truths about pregnant women: they are hormonal and they are picky eaters. Rachel’s always been hormonal, I have tools for navigating that, but the food issue had me nervous. I can’t eat pickle sandwiches for dinner, I just can’t. Rachel did have a pickle phase but it was short lived and stayed mostly to eating them out of the jar and not in weird combinations like with ice cream or something else ridiculous. I could deal with that and I did. While I was expecting the worst from my beloved pregnant wife, sneaking yummy snacks so as to not be too hungry when her urge for okra or uncooked rolled oats kicked in, she was busy building a formidable hunger and unending desire for the staple food of her pregnancy: Hot Wings. Whoa…. Am I the luckiest man alive or what?
Not only is my beautiful partner emotionally consistent with her roller coaster hormones, but also she craves my favorite food! HA to all of you other schleps running to grocery stores in the middle of the night for a jar of pickled beets! We live within walking distance of a great wing spot that has done the brunt of the work feeding Rachel, but last night I made her hot wings as a labor of love and joy and to show her my undying gratitude for carrying and supporting our child through the last seven months. She is the best partner I could ask for, and I really can ask a lot sometimes.
Creamy Orange and Chipotle Hot Wings
10 whole chicken wings (makes 20 hot wings)
1 12-oz, bottle of Frank’s Red Hot hot sauce
1/4 stick of butter
1/2 an orange
1/3 7-oz. can chipotle peppers (about 4 peppers plus juice), chopped
1 clove garlic, minced
1/4 pint buttermilk
salt and pepper
celery, cut into sticks
blue cheese dressing (or dipping sauce of your choice)
Up to 1 T. brown sugar (or more, if you like sweet sauce)
Wash chicken wings. Divide each wing into two pieces (this is easy to do at the joint). Steam wings for 30 minutes. Lay flat in a baking pan and chill until cooled (roughly 30 minutes). While cooling, preheat your oven to 400 degrees. Season wings with salt and pepper before tossing with olive oil. Bake for 30 minutes, or until skin is crisp. Immediately start on your sauce. Pour the Frank’s into a sauce pan with the chipotles and their juice. Grate in the zest of your 1/2 orange and squeeze in its juice. Add garlic, butter and brown sugar. Simmer until sauce thickens slightly. When ready to serve, stir in buttermilk. Add wings to the sauce and toss before serving.