"It was a great day in snacking history when the Buffalo wing was invented at Buffalo, New York's Anchor Bar," writes Debbie Moose in the introduction to Wings. Since that day, chicken wings have become the most popular snack in America. Stating that, until now, flavors have been limited to "hot, flaming, and nuclear," the exuberant Moose goes beyond the obvious, and takes the classic chicken wings recipe to gourmet level. The recipes are not complicated, but artfully created to make a success of any party, especially for those Super Bowl parties where wings are a must. The recipes can be prepared on the grill, the stove, some in the oven, and she accompanies them with a handful of recipes for dips and sauces and the surprising "Buffalo Wing Bloody Mary" enlivened by sauce, not wings.
Moose begins with the fundamentals of wing preparation, including safe handling, and how to cut up the wings. She has a section on simple rubs and marinades that use few ingredients and offer the cook a chance to play. In this section you'll find the whimsically named recipes such as Crispy Italian Fliers, Down on the Spicy Chicken Ranch, When Pigs Fly, and Super Simple Fan Feeders.
She moves on to the hotter flavors with recipes such as Where There's Smoke There's Paprika, Sneaky Smokies, Taco Time Grillers and Tangy Thai Wings. Getting even more sophisticated, she offers recipes such as Hoisin Honeys, Ginger-Lime Wings with Rum Glaze Piña Colada Coolers.
There are 55 clearly written recipes in all, giving the opportunity for one a week the year round. Enjoy the names Moose has given to her recipes. They reflect her zest for cooking chicken wings.
There are color photographs throughout by Jason Wyche.
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