Wings on Wings on Wings

IMG_0014_2You could say I’ve been on a wings kick. I would like to go ahead and claim wings as my ‘craving’ food. I don’t necessarily CRAVE pizza, Mexican food, or Chinese food like others do. However if I can see, hear about, or smell wings in the future, it becomes this yearning that won’t end well unless ending in my belly. I also either rarely eat them, let’s say with a year in between, or the complete opposite…eat them more times in a week than one should. So I need to start by giving a shout out to Recovery Room where it all started.Recovery-Room

Rec is the number 1 dive bar in South Carolina, the number 1 seller of PBR in the Nation, and voted Charleston’s best late night bar. And they happen to have one of the best wing dishes I’ve ever had. If you can brave the late night ‘smell’ of the bar by either plugging your nose or just having a few brewskies to do it for you, the wings will make it all worth it.

Then last Sunday I got stuck watching this infomercial on wings in a pressure cooker. They took a bag of frozen wings, put them in the pressure cooker, and literally within 20 minutes, the wings were ready. I was shocked slash didn’t like this. I like the idea of my meat slow cooking all day, it seems more genuine versus this futuristic method. It was like food coming immediately out of the TV or something, it just didn’t make sense. So I knew what I had to do. SLOW COOK SOME WINGS IN THE BAD BOY.

Ingredients: A bag of wings and a bottle of your favorite teriyaki sauce. (If you would rather make a homemade sauce, check out Honey Sesame Sauce from one of my previous recipes.)

Directions: First place wings in the pot.IMG_0003 IMG_0001 IMG_0002Add your teriyaki or homemade sauce.IMG_0005IMG_0007Cook on low on for 5-6 hours. After the allotted time, pull wings out in batches and place on a cookie sheet.IMG_0009Broil each batch under high for about 3 minutes until a crispy crust forms.IMG_0011 IMG_0013 IMG_0017The broil step is key. The texture of the crispy crust with the soft slow-cooked meat creates that CRAVE. Katie and I served the wings with some stir fry veggies and rice, celery, and of course ranch dressing. It was a great dinner with great company including Jay, Alex, and Carlos. At one point in the dinner I looked over at Alex’s plate of ‘discarded bones’ filled with hidden meat treasures. I immediately grabbed them and went to town on her left overs. Alex looks at me and says, “There is only one other person in this world that would re-eat my eaten wings, Mike Foley.” Mike, I get it.IMG_0012Wings-it’s been real, until next time. Crocks-I dare y’all to try this two-ingredient recipe. PEACE!

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