The original idea was to make plain roasted chicken wings with a Mediterranean salad. We should have stuck with the plan. Someone… (not mentioning any names) got the bright idea to marinate the wings in a buffalo wing sauce. We didn’t have half the ingredients. Things didn’t bode well.
The veges went off without a hitch. Eggplant, onion, garlic, pumpkin and capsicum all roasted in the oven and diced. Hard to go wrong here really. Then for some reason the chicken wings weren’t cooking. I thought they were not getting enough heat in the grill with it on low so I turned it up high. ‘Someone’ checked on them again and realised they weren’t cooking at all and we had gas pumping out into our kitchen for lord knows how long and no flame. So we rectified that situation and turned the gas on, but seeing as we were hungry and impatient by this stage we put it on high. And this is how we ended up with very very crispy buffalo wings. More commonly known as burnt!
Somewhere in the middle of all this I got a phonecall with some very good news about a large sum of money so my mind was a little more on the celebratory cider than on the eating business.
This ‘could’ have been a great meal. I’m a huge ran of the beautiful natural flavours of roast vegetables mixed together.
My advice, less buffalo more simplicity. Either that or pay attention to your grill. Good luck!
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Oh bummer. Still, roast vegies are great eh.