I’m Not Really a Buffalo Gal February 24, 2012Posted by Toy Lady in Cooking, Cooking Challenge, random stuff.
A long time ago – a REALLY long time ago – I’m talking the Boy was barely a toddler – I cooked in a restaurant. It was a tiny little local joint – basically, the diner had always been there, right on Main Street, and the then-owner bought the building next door, got a liquor license, put in a connecting door, and turned it into a “dining and tap room.”
It was there that I learned about pizza & wings.
In the Dining & Tap Room.
Classy joint, that.
I don’t understand the connection between pizza and chicken wings. But then I don’t understand the connection between chicken wings and bleu cheese, either, so I guess you really can’t go by me.
However, I do know how to make wing sauce – I always kept a bucket of each hot, medium, and mild. Once the wings were cooked (deep-fried, of course!) they got tipped into the sauce of choice, lidded up, and shaken, not stirred.
So when said Boy started making noises about wanting “Buffalo wing pizza” I, if nothing else, knew where to start.
Like I said, I don’t understand the connection between chicken wings and pizza, but, since there apparently is one, I guess it only makes sense to combine the two, right?
I might as well be clueless all at once.
So I started with a small package of “chicken fingers” and made a sauce for them.
Just between you and me, chickens don’t actually have fingers.
What I used was bits of chicken breast leftover from making chicken cutlets.
The sauce was pretty straightforward:
After all, it’s one thing to use cayenne pepper sauce – it’s totally another to use actual cayenne.
And for the lightweights out there – medium wing sauce has the addition of liquid margarine (gack), and mild sauce? That’s barbecue sauce.
And so we marinated the chicken “fingers” in the hot sauce, then, Thursday afternoon, Peeps baked the bird, shredded the meat, and stashed it back in the fridge for pizza night.
Then, on Friday, he did his regular pizza crust thing – tossed and rolled and shaped and whatever, but, instead of pizza sauce, or even olive oil, he smeared some bleu cheese dressing on the crust.
From there, it’s basic pizza-making protocol – sprinkle the meat, in this case shreddy chicken, then top with cheese.
Bake in a REALLY hot oven for like 5 minutes, and let rest until the rest of the pies are done.
Once the last pie comes out of the oven, it’s time to cut and enjoy the first three (and the Big Lug‘s Kong) – the last pizza is for the Boy, who works Friday evenings – he gets to enjoy his pizza cold, once he gets home.
Bottom line? This Buffalo wing pizza definitely did not suck.
I’d eat it again – though I’ll never understand the bleu cheese thing. But I can live with ranch.
Maybe because I’ll always be a Rochester gal.