Hot n’ Saucy Wings is about to celebrate it’s 4th Anniversary. That’s four years following ‘a man’s consuming passion and obsession with chicken wings.’ I’ve been salivating since the first post, enjoying the educated reviews of wings all over the northeast. Now I’m excited to announce that I’ve been invited to join HSW as an author, reviewer, and all-around online wing commiserator.
I’ll start by mentioning that I’m related to this blog’s founder-and-still-main-author. Now before you cry ‘Nepotism!’ allow me to attempt to validate myself…besides, screaming ‘Nepotism!’ at a blog is a very silly practice anyway.
As a child growing up in New England, I was under the impression that my favorite food was lobster. As it so often turns out with that popular crustacean, my fascination with it was more a fascination with clarified butter…which I would later learn is an essential part of a classic Buffalo sauce.
My father opened a chicken wing restaurant about halfway through the presidency of the first George Bush. He offered about 14 sauces and rubs, and four of the recipes were baked, not fried. This is where my obsession with wings began. I spent a lot of time in the kitchen preparing wings: hand-turning baked wings with tongs, frying the others to a timer and shaking them in durable plastic tupperware containers with sauce (two squirts for every 10 wings). By the time the restaurant closed (bad location…at least the old man broke even!), I was proud to list the chicken wing as my favorite food.
That was years ago. Now I live in NYC, and enjoy wings several times a week, without fail. There’s a lot of options here in the city, and I can’t wait to start sharing them with the readers here. We’ve got tons of bars & restaurants, chains, and foreign options. The biggest city in the country is about to be shared with the society of wing lovers.
All hail the mighty capsaicin!