The friar’s back, with another great wing recipe (the first is here).
An old eating and drinking buddy of mine once told me that these wings were my one great contribution to the cause of civilization. I don’t know whether or not you will agree but I think you will find that they are worth trying. Now, this Asian/teriyaki flavor of wing is commercially available from a number of places but even so, I find home-made to be better than most of those you can order.
The Wings: Again you should buy the meatiest and highest quality meat …read more

At the request of the good editors of this blog, I am going to offer up a few columns on food, including some recipes. It may not surprise you to learn that The Friar not only likes libation, but also food in almost all of its wondrous varieties. Now having gone to college in upstate New York, I quickly acquired a taste of Buffalo Wings. In my years since graduation I have made wings in all shapes and sizes with varying degrees of success. The recipe I am about to share with you is a more …read more

I made buffalo chicken wings** a few weeks ago – for the first time ever – and I have to say, they were mighty tasty. With the weather that we’re having on the north east coast (cool and gray), wings just may be the perfect food to enjoy over the Memorial Day holiday weekend.
I later saw a recipe that incorporated beer into a wing recipe – genius! That recipe called for adding more heat (cayenne pepper) and then deep-frying the wings. I’m not a fan of deep-frying wings at home (I’m messy enough as it is) especially when …read more