Last night I did something stupid…
I tried to eat wings.
Ok, it wasn’t THAT stupid, but it wasn’t ideal. I still can’t totally chew and my jaw was hurting a bit during the process. Sigh, but you know, the heart wants what it wants. And unfortunately for me, my heart lives in my stomach.
While we were chowing down on a double order (20) of wings (seriously and there were only two of us) from Blondies, a classic NYC wings joint, the bartender (hi Ken!) kindly told me one of the greatest ideas ever.
Wait for it…
Cut up the leftover wing meat, add eggs, blue cheese…and make an omelette or scramble. GENIUS. Why didn’t I think of that?! So…I took the leftover wings home and put this idea to the test the next morning. Results? DELISHIN. Read on and give it a try! It’s beyond easy, which makes it even better…
Buffalo Wing and Blue Cheese Omelette
3 Buffalo wings, meat removed and cut up into small pieces
1/4 cup blue cheese crumbles (or more because cheese is delicious)
1 tbsp butter 1 tsp Franks Red Hot (plus more for drizzling after)
Blue cheese dressing for dipping (optional)
DIRECTIONS: 1. Remove meat from the wings, trying to keep the skin off. I used my hands to tear it off and make little pieces, mostly because chopping it seemed like more work and also I think I just like playing with bird carcasses. Set aside and toss the bones.
2. Crack the eggs and mix them in a bowl. Add a splash of water or milk, and a pinch of salt/pepper to taste.
3. Heat skillet on medium-high heat. The key to a good omelette is the right amount of heat, as well as the way you mix it together. I took an omelette/brunch cooking class back in my day, so I know what I’m talking about on this one. Add the butter and then add the pieces of chicken to the buttery skillet. Mix around for a minute or two and add the 1 tsp of Franks Red Hot. Mix around for another minute. 4. Add the eggs. Now, here is the key to a nice fluffy omelette: once the eggs hit the pan, take a fork and swirl the eggs around fast, from the outside of the pan, in. Do this clockwise a few times until they’re a little scrambled looking. Then you want to flatten them out and shape into a circle, not leaving any holes on the bottom. Lower the heat a little so the bottom doesn’t get too brown, and cook for 1-2 mins.
5. Add the blue cheese. Let it sit just like this for another minute and don’t touch!
6. Fold over one side with a spatula so it looks like an omelette. Again, let it sit and cook like this for a minute, then flip the omelette and let it cook for a minute more, and then poof, you’re done!
7. Plate and drizzle with Franks, and you can add some chopped up celery and carrots for garnish. Adds some pretty color and crunch (even though I can’t crunch).
KEEP CALM AND NOM NOM.
(3 weeks left)