"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard
Welcome to our first annual Super Bowl Chicken Wing Cook-Off!
We love chicken wings, but I'm not a big fan of deep frying in the house. So Matt and I decided to try two methods of cooking wings that don't require frying but still make a crispy, tasty treat.
I decided to make classic Buffalo wings, baked in the oven. Matt tried dry-rubbed wings smoked on the grill. Both turned out spicy and delicious.
The other day the sun was shining and we went for a little drive. We passed by the Arva Flour Mill outside London and noticed a sign advertising local and organic meats available, so we turned around and headed in. We bought grass fed beef short ribs, organic pork chops and water buffalo, ground and sausages.
We've had bison several times but we've never tried water buffalo. It comes from a farm in Stratford called Tenderbuff and it's supposed to be leaner than bison and even leaner than chicken!
