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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Jackson County looks at compensation for wolf kills Southern Oregon Speedway race track lease veers off course Since You Asked: Medford casino meeting is open to all Medford council may ban Styrofoam containers Emergency Services, Feb. 3 Crime, Courts and Emergency Services Emergency Services, Feb. 3 Woman sentenced for harboring Jackson County Jail escapee Downtown Grounds burglarized White City house fire displaces couple Emergency Services, Feb. 2 Politics and Elections Amid rising scrutiny, governor says fiancee won't have role in administration Ashland aims for diversity, but numbers show shortfall Kent Bush: The keys to decoding the State of the Union address Oregon Legislature convenes, session starts Feb. 12 Education SOU board names officers, committees SOU students targeted in Drive Less campaign Parent files discrimination complaint against Ashland schools Some gains, some losses Medford reconsiders full-day kindergarten Environment Jackson County looks at compensation for wolf kills Commissioners won't object to BLM road closures Mt. 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Four companies will be pitching their plan to you Medford airport traffic flies to new heights Agriculture Nine companies pitch investment opportunities in Medford Darigold to shutter Medford plant, putting 29 out of work Opinion Latest Our View: No reason to hurry pot-tax vote Letters to the Editor, Feb. 3 Guest Opinion: Health professionals don't always act that way Letters to the Editor, Feb. 2 Our View: Wood-fired steam plant at SOU makes sense Editorials Our View: No reason to hurry pot-tax vote Our View: Wood-fired steam plant at SOU makes sense Other Views: Nothing to see here; move along Our View: Improving graduation rates isn't easy Our View: Revving up the gas tax debate Letters to the Editor Letters to the Editor, Feb. 3 Letters to the Editor, Feb. 2 Letters to the Editor, Feb. 1 Letters to the Editor, Jan. 30 Letters to the Editor, Jan. 29 Guest Opinions Guest Opinion: Health professionals don't always act that way Help wanted: The Medford School District needs you Guest Opinion: Market forces work against LNG project's success Guest Opinion: More reasons to oppose gas pipeline A fair shot for all: addressing our low-wage crisis Lifestyle Latest stories Dr. Elaine Heffner: What’s in a name? Food for Thought: Sweet potatoes are a versatile vegetable Blog: HAIKU MONDAY: On Monday Mourning and Worst Play Ever Gail Ciampa: Spinach contains an alphabet of vitamins Kitchen Call: Don’t wait to get your game-day wings Food Food for Thought: Sweet potatoes are a versatile vegetable Gail Ciampa: Spinach contains an alphabet of vitamins Kitchen Call: Don’t wait to get your game-day wings Community blog: Raise a cup of bone broth to better health Good to the Bone Home and Garden Home Help: 3 upgrades sure to turn kitchen time into quality time Dear Monty: Is a home ‘trade-in’ a good idea? Buying a home? 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Live Music in Local Clubs Terrapin Flyer plays Historic Ashland Armory Eric Johnson and Mike Stern at The Rogue Theatre Alcyon Massive and Frankie Hernandez play acoustic at Howiee's Theater Camelot presents Playwright Richard Manley's 'A Question of Words' Classics, premiers highlight '15 season for OSF Randall Theatre presents playwright Charles Ludlam's comedy "The Mystery of Irma Vep" Roy Orbison tribute hits high note Thanks for the Memories Theatre presents 'Cardenio' Music Here it is! Live Music in Local Clubs Jesse Cook plays the Craterian Theater Shybo Torres plays South Stage Cellars Terrapin Flyer plays Historic Ashland Armory Trio Valtorna plays SOU Music Hall Community Events Comedian Susan Westenhoefer pulls no punches Paula Poundstone performs at the Craterian Len Dickson's 'Fall Harvest' to grace Belle Fiore wine label A look at the life and vision of Martin Luther King Jr. Ty Barnett and Ian Harris are 'Divided' Dining Sandwiches and burgers are hits at The Rogue Chef The Vine offers a taste of Italy Cheeseburgers on the cheap Valley View — It's all in the family Patty Groth's Morning Glory is still a delight Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obituaries Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Magazines & Special Sections NEWS NOW Jackson County looks at compensation for wolf kills ... Our View: No reason to hurry pot-tax vote ... Guest Opinion: Health professionals don't always act that way ... Jackson County looks at compensation for wolf kills ... Our View: No reason to hurry pot-tax vote ... Guest Opinion: Health professionals don't always act that way ... Kitchen Call: Don't wait to get your game-day wings Comment MailTribune.com Writer Posted Feb. 2, 2015 @ 8:50 am Updated Feb 2, 2015 at 8:51 AM Posted Feb. 2, 2015 @ 8:50 am Updated Feb 2, 2015 at 8:51 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. MailTribune.com Writer Posted Feb. 2, 2015 @ 8:50 am Updated Feb 2, 2015 at 8:51 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. 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