Thursday, May 07, 2009
I really don't want to tell you how much take-out we eat. (It's a lot, but don't tell anybody else I told you.) It's just that I'm busy, you guys. I have this blog, which I've neglected more than I should have this year. And then there's our etsy shop - have I told you about it before? It's going swimmingly, thanks for asking, but it's a lot of work! Plus like I said, I have a kid and a house and a husband and a yard too big for its own good. And to top it off? I have a full-time job, which let's be honest here, isn't all that stable.
I'm a newspaper editor. A dying breed of journalists. Did you know that the Newseum doesn't even have a section in it devoted to copy editors? For that reason alone I'll never visit. Sure, we're invisible in the newsroom, but I didn't expect to be invisible to the world. I suppose it's God teaching me a lesson about my ego or something, but I have no doubt that you can find almost any reporter and they'll thank (some unnamed) copy editor for having saved their butts once upon a time.
But wait. I'm totally off-topic. Where was I again? Take-out. Yeah. It's what's for dinner.
So take-out probably isn't on your list of necessities, and it shouldn't be on mine save for the few things I don't make at home: Chinese (maybe once in a while), pizza and often, wings. That's because wings are best made in big batches, and (cough, cough) I prefer the ones that are deep-fried first, which just makes them too difficult to do at home. Or so I thought. These wings were so good and so easy to throw together. I'm telling you guys - Everyday Food rocks. I've only had one failed attempt with their recipes, and I still think that was because the dish didn't play nice with my tastebuds, rather than the recipe being bad.
In this economy - which cross your fingers is improving and all that talk isn't just political drivel - we should all be cooking more. And a lot of studies show that Americans are cooking more - restaurant profits are down and grocery-store profits are up. That's great news. We can cook at home, save money, and spend time with the ones we love. And they'll love you even more if you serve them these wings. I promise.
Brown-Sugar Barbecue Chicken Drumettes
Adapted from Martha StewartPrinter-friendly version
2 cups ketchup
1 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
salt and pepper
6 pounds chicken drumettes, patted dry (I used both parts of the wing.)
1. In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
2. Preheat oven to 450 degrees; line two rimmed baking sheets with foil.
3. Divide wings between sheets, and toss with reserved cup of sauce.
4. Bake chicken 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with half cup sauce, and serve with remaining sauce on the side.