I love wing night! Actually, I miss wing night. Pizza places and and family restaurants used to have wing night that rocked. Sure, there's happy hour, but wings are an afterthought during happy hour. It's not that wings are impossible to find, it's just that they usually aren't good enough for me.
Compound that with the fact that my wife is off of processed foods and simple sugars and we have what we can call a conundrum. So I made these:
In classic happy hour fashion, I served with some celery and yellow bell pepper instead of carrots. The wings are in a mustard sauce made with dijon mustard, brown mustard, apple cider vinegar and agave nectar.*
You can feel free to use regular vinegar, any mustard, honey, sugar water, high fructose corn syrup, whatever you want, but the main thing is 4 parts mustard, 2 parts sour, 1 part sweetener. These are the elements that the good boys from Buffalo conceived in a sauce you can roll meat in and serve alongside a nice lager. Tomato or mustard being the foundation. Try lemon/lime juice and maple syrup mixed into organic tomato paste. Your friends will think you had it delivered from the sports bar while they leech off your dish Season Ticket.
Tell the girls not to be shy when they come for cocktails, these wings have a low glycemic index and no preservatives. Easy on the Cuervo, but have seconds of these wings.
Sometimes, attraction comes from simplicity. Feed the soul while saving the body with this spin on buffalo wings.