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This is an emergency — test ... Police: No blood found in teen's car ... Region in for a wet and windy week ... This is an emergency — test ... Police: No blood found in teen's car ... Kitchen Call: Don't wait to get your game-day wings Comment DailyTidings.com Writer Posted Feb. 2, 2015 @ 8:49 am Posted Feb. 2, 2015 @ 8:49 am » Social News By Linda Bassett More Content Now Some cooks prefer their chicken wings boneless. But don’t be fooled. Those things are not wings at all, but some other part of the chicken cut in the shape of wings. They still taste good and are much appreciated by whoever has to clean up after a party, unearthing stray bones from under the sofa. The classic Buffalo wings, the original creation of the Anchor Bar in Buffalo, New York, were deep fried, then tossed in a mixture of Tabasco and melted butter. They’re still made that way. But some cook theirs spicier, adding cayenne pepper and habanero sauce to the already hot Tabasco. Others prefer baking them to avoid standing over a pot of boiling oil. With enough hot sauce and butter, baked taste just as good as fried. Since those original wings, lots more flavoring combinations have followed. Some simple, others slightly more complicated. Here are a few ideas for changing up the recipe. And, of course, the classic, in case you’ve forgotten. NEW FANGLED OVEN-ROASTED (OR BAKED) WINGS Makes 3 pounds 3 pounds chicken wings, separated at the joint, tips discarded Salt, pepper Heat the oven to 425 degrees. Cover sheet pans with aluminum foil, dull side up. Spray with vegetable or canola oil coating. Toss the wings in a very large bowl; season with salt and pepper; and then with any of the following flavorings: Bottled Italian dressing; Sriracha sauce and honey; Soy sauce, garlic powder, ground ginger, and chopped scallion tops; Cajun seasonings; Cumin powder and orange zest; Chile powder, cinnamon, a little orange juice and cocoa powder; Cooked, crumbled bacon, a few drops cider vinegar and maple syrup. Place the wings in one layer on the sheet pans. Bake for 20 minutes. Remove from the oven. Turn the wings over and bake for 20 to 25 minutes longer, until nicely browned. Transfer to serving platter and serve with rolls and rolls of paper towels. CLASSIC BUFFALO WINGS Makes 3 pounds This recipe is the original deep-fried classic. It is easily doubled or tripled for a bigger crowd. Three pounds chicken wings (split into 2 at the joints, tips removed) 3 pounds chicken wings, separated at the joint flour, for dredging 6 tablespoons melted butter 1/2 cup favorite hot sauce Salt, as needed Celery sticks, as needed Blue cheese dressing, as needed Fill a deep pot about 1/3 of the way up with vegetable or canola oil. Heat to 375 F. Pat the wings dry on paper towels. Working in small batches, lower wings into the hot oil and cook until golden. Set aside to drain on more paper towels (do not re-use the ones you dried the wings on). In a large bowl, whisk together the melted butter and hot sauce. Add the wings and toss to coat. Serve with celery sticks and blue cheese dressing. BEER-BATTERED WINGS Makes 3 pounds, servings depend on appetites 3 pounds chicken wings (split into 2 at the joints, tips removed) 1-1/2 cups flour 1-1/2 cups lager beer 1 teaspoon coarse salt 1 teaspoon smoked paprika Fill a deep pot about 1/3 of the way up with vegetable or canola oil. Heat to 375 F. Pat the wings dry on paper towels. Whisk together the flour, beer, salt, and paprika so it forms a batter. Dredge wings in extra flour, then dip in the batter. Working in batches, add the wings to the hot oil and cook until crisp and golden, about 10 minutes. Serve right away while still hot. Linda Bassett is the author of “From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.” Reach her by email at [email protected], read her blog at LindABCooks.wordpress.com and follow her on Twitter at @Kitchencall. 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