, +Ada MacPup
, and I may have eaten 3 pounds of Buffalo Wings
for dinner last night. (But to be fair, a lot of that poundage was bones.)
The technique for getting crispy skin in the oven really works. Although it requires some advanced planning, it's really easy (and much less scary than a deep frier). Thanks for the tip +Erick Armbrust
We ate them with this Blue Cheese Romaine Wedge
(because romaine is a bit more nutritious than iceberg) from Smitten Kitchen (http://smittenkitchen.com/blog/2007/12/from-aruba-on-an-iceberg-wedge/
), which had a good amount of spare dressing for dipping the wings.