Isn’t it interesting the things we think of as regular or normal, according to our cultures or backgrounds? Regular mushrooms, regular potato salads, regular houses, cars, cultures or religions. I suppose the word “familiar” should be substituted for regular or normal and then we might have the courage and interest to explore or at least understand the unfamiliar/irregular/abnormal. Or not.
In discussion over a before lunch Cremant, my husband and I agreed that we abhorred buffalo wings. Too vinegary. He was really happy that I was making normal chicken wings Normal being wings seasoned with salt, pepper, garlic powder and perhaps paprika, dredged in flour, then oven baked in butter. My mother made them like that. His mother didn’t do chicken wings, but he learned to love the unfamiliar after marriage.
Cruising the Saturday market we tasted then bought some fresh peas that the farmer assured us was the first of his crop. So nice. 10 minutes steaming is just right!
Don’t you just love fresh, non-GM produce? Instead of a march on Monsanto, we should organize a 3.5 million person (10% of our population) march on Washington, D.C. and the lawmakers who are “aidin and abettin” Monsanto and the 2 other mega-corporations that are poisoning the American people for the love of profit.
The poultry man, in addition to chicken wings, was selling packages of fresh, butter spatzle, a Schwabian German specialty. The peas and a few fresh herbs were perfect with this.
Regular Chicken Wings
1 1/2 lb chicken wings
A generous, Jamie knob of butter
Season the wings with the salt, pepper, garlic powder and smoked paprika, then dredge in the flour. Put the butter in a baking pan and melt in a preheated 425 F oven. Place the chicken wings, skin side down, in the butter and bake for 25 minutes. Remove the baking pan, turn the wings, then return to the oven for 15-20 minutes until brown and crusty.