RESTAURANT
STYLE BOOKERS BBQ GRILL & CRAB SHACK (CALGARY) Ever had smoked chicken wings? Voted best in the city, Bookers smokehouse chicken wings are $11.95 with your choice of 4 house made bbq sauces. On Wednesday the wings are on for 39¢ each. ADDRESS:
#10, 316 THIRD ST. S.E.
BUFFALO WILD WINGS (CALGARY) They have 17 sauces and 6 seasonings at 2 locations in Calgary. Wing Tuesday is $.60 traditional wings and Boneless Thursday is $.65. Also try out their limited edition sauces that are brought to you by B-Dubs Sauce Lab. ADDRESS: 9697 MACLEOD TRAIL & 2620 32ND ST.
O2 JOE’S TAP HOUSE & GRILL (EDMONTON) Served by the pound, their wings are tossed in your choice of spice or sauce, served with chipotle aioli, carrot & celery sticks. They offer 7 dry Spice varieties as well as 11 sauce options. Its also one of the few wing joints to offer gluten free options. ADDRESS: 13509 127 STREET
BUFFALO WINGS MAKES 10 WINGS
WHA-CHA NEED PREP 15 MINS 1/2 cup all-purpose flour COOK 15 MINS 1/4 tsp. paprika READY IN 2 HRS 1/4 tsp. cayenne pepper 1/4 tsp. salt MOMMY? 10 chicken wings Oil for deep frying 1/4 cup butter 1/4 cup hot sauce 1 dash ground black pepper 1 dash garlic powder HOW TO DO IT Mix the dry (salt, cayenne, paprika, and flour) and sprinkle over the wings in a bowl and coat evenly, then chuck them in the fridge covered for about an hour or longer. Heat up dat oil to 275°f/190°c, and there should be enough oil to emerse those wings fully down deep. Combine the hawt sauce, butter, garlic powder, and pepper in a saucepan over low heat and stir until all that goodness blended yo. Get ‘em wings out and fry for 10-15 minutes, when they turn brown you’re good to go dawg. Toss those wings with dat sauce, serve, and be prepared to be the king of da chickan wing.
FOOD FACT
T
he buffalo wing was first created at the Anchor Bar in Buffalo, N.Y. by Teressa Bellissimo in 1964. Originally headed for soup stock, Teresa got creative with deep frying the wings and adding a “secret” sauce. OilfieldPULSE | MARCH 2014
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