This is my superbowl tribute meal. It is sweet potatoes, chicken drums with hot wing sauce, and collard. I used drums instead of wings because they are cheaper. Wings have become trendy because of the buffalo wing trend, so it is common to pay about $1 more per pound. If you prefer wings, they can be use in this recipe. I am a big fan of Frank Redhot brand sauce.
Buffalo Chicken Drum Sticks: Serves 6-8
12-18 large drum sticks (3-4 pounds)
1 large bottle of Franks Redhot brand sauce
olive oil or butter
soy sauce (optional)
Preheat he oven to 450. Lay the drums on a large roasting pan with a rack. Brush the drums with olive oil of melted butter, and season with salt. Back for about an hour till golden brown.
For the sauce, in a sauce pan, pour about 3/4 of the bottle in to the pan and heat. Add 2-3 tablespoons of olive oil and stir in. If using add a tablespoon of soy sauce. Alternatively, you can use butter instead of olive oil. Butter is more traditional than olive oil.
When the chicken is done, place in a bowl, and add the sauce. Stir to coat all of the drums. Pour some of the extra sauce on the bottom on top of the chicken.
Serve with ranch or blue cheese dressing (optional)
Vegan Option: Tofu “buffalo wings”
I used to make this for potlucks when I was a vegan. The hot “wing” sauce can easily be made vegan, and paired with a vegan protein source like baked/fried tofu or seitan, this can make for a very tasted meat alternative.
2-3 blocks of extra firm tofu, or a 2 pounds of seitan (wheat gluten)
Vegetable oil for frying
One recipe for hot sauce with olive oil option (above)
If using tofu, take each block and place it between two plates. Add some weight on top of the plates to like a can or two of beans to press down the tofu. This will result in liquid being released from the tofu blocks. Pour off the liquid from the plates. Cut the tofu (or seitan) in to long strips, and dry off. Heat the oil in a heavy pot to 350 degrees. I prefer peanut or safflower oil. Fry the tofu or seitan in batches until golden brown. Coat with the sauce and serve.
If you prefer, you can bake the tofu or seitan.