Football post season! Football post season!!
I’m a Patriots fan. My excitement is 100% allowed and encouraged. Don’t try ta bring me down bro!
I had a hankering for my awesome buffalo wings I made last year… buuuut… If you follow me on Facebook, you’ll have noticed that I posted Saturday about the lack of free-range, non antibiotic or GMO feed meat. I couldn’t find wings anywhere and the trains going into Manhattan were super screwy. So instead, I made Wing Sauce Chicken Salad and Wing Sauce Deviled Eggs. BOOYAA.
A few months ago I bought Wing Sauce (this is actually the mild version, I think I have the spicy version of this, or something similar, but the exact one I have is not online now) from Tessemae’s because it was on sale and I was like, “Wing Sauce is totally the sameish as Buffalo Sauce”. Clearly I’m still learning. It’s totally not the same kinda spicy, but yummy nonetheless. Feel free to add Buffalo sauce instead! However— I suggest you add less buffalo sauce than I added wing sauce and taste as you go incase it gets too overwhelmingly spicy for you.
Also, I made mine apparently pretty darn spicy. To me it has a nice kick, but nothing too too hot. Well apparently my roommates think it’s hotter than I thought… So start with less cayenne and less wing sauce and add until your tastebuds are sufficiently spiced up- and if you’re using Buffalo sauce, you’re probably okay with not even adding cayenne pepper!
Wing Sauce Mayo
Makes: about 1.5 Cups
Total time: 5 minutes
1 Cup avocado oil (I prefer this over olive oil because it has less of a powerful flavor)
1 large egg room temperature- or just stick it under warm water for a few seconds
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon yellow mustard
5 teaspoons wing sauce???
1 teaspoon cayenne pepper
1. Put all ingredients except wing sauce and cayenne pepper in a tall jar.
2. Use an immersion blender on high for 30 seconds until thick.
3. Add enough wing sauce and cayenne pepper until its sufficiently spicy for you. Be aware that the more wing sauce (or buffalo sauce) you add, the thinner the mayo will get. But it will thicken in the fridge.
Makes: 12 deviled eggs
Prep time: 15 minutes
Hands on time: 5 minutes
6 hardboiled eggs cut in half lengthwise*
3 tablespoons wing sauce mayo
pinch of salt
2 chive stalks finely chopped
1/4 teaspoon cayenne pepper (optional)
1. Take the perfectly yellow cooked yolks out of the egg and put them in a bowl.
2. Add a pinch of salt and the mayo and blend with a hand mixer until creamy.
3. Add about 1 1/2- 2 teaspoons of mixture back into the crevice where the yolks were.
4. Top with chopped chives and a sprinkle cayenne pepper.
SUCHA GOOD APPETIZER.
*Do this! >Boil 1″ of water in a sauce pan. Once boiling add a steamer basket on top with the 6 eggs in the basket. Pop the lid on. 12 minutes later turn the stove off and submerge the eggs in a bowl with a tray of ice cubes and cold water. Then peel. They will be perfectly yellow with no awkward ring around the yoke. Pretty sure Serious Eats taught me this life changing lesson.