Longhorn tequila wings
Alcoholic beverages
I have been on the field at Notre Dame for the home opener and I have covered lots of college bowl games but to this day I have never seen more dedicated fans than at the University of Texas. It was an experience to behold especially when they play Texas A&M. I am certain they are still one of my favorite college football teams. These wings I created because of the time I spent in Austin and the food I got to experience which, as I think about it, probably peaked my interest in food and was one of my most important food experiences. So this is how I think about wings. They are not easy to make and to do it well takes more effort than a good steak. You have to brine them, you need to fry them and you need to sauce them just before serving them. The wing might be my favorite part of the chicken and as such when I cook them on their own I treat them with the respect they deserve. When I say French the drumettes I mean push the meat and skin down from the wing tip end toward where it would have attached to the breast so you have a ball of wing with a bone handle, so to speak. It is also important to chop the dressing veg extremely fine so that they cook on contact with the hot wings, if you think you have chopped them enough chop some more. These are not meant to be crispy but sticky and tasty, tasty. Serve them with a Dixie beer, Shiner Bock, or a T'N'T (tequila n tonic with lime.) Hook 'em Horns! - thirschfeld
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