Boston will always be famous for its seafood classics like New England clam chowder, the Maine lobster roll and fresh oysters — all of which I ate at the Neptune Oyster Bar where there’s always a throng of people waiting to be seated just so they can try the hot lobster roll, not to mention the melt in your mouth Spanish octopus, honey buttered johnny (polenta) cake with smoked trout and caviar, the best beef tartare topped with white anchovies and seared scallops with duck confit and brussels sprouts. Tasty Burger, located right next door to Fenway Park, are doing a bang up job of the classic burger and fries combo. They serve thinly sliced sweet red onions, barely battered and fried crispy served 50/50 with French fries along with a spicy jalapeno burger that’s just the right balance of chilli kick and cheesy comfort. Back at Pastoral the oven-roasted chicken wings (classic American bar room food also known as hot wings or buffalo wings) are dark and sticky good, and cleverly served with roasted garlic cloves and roasted lemon slices. Spicy hot buffalo wings (and cold Anchor Steam beer) at the bar of Perrys at San Francisco airport were also the upside of being stuck in transit. They are fried so they’re crispy and tender, then smothered in a vinegary cayenne pepper hot sauce and butter.
Ingredients
| 1 kg | Chicken wings (Main) |
| ¾ cup | Chipotle salt, or Culley's habanero hot sauce for a more spicy flavour |
| 1 ¼ cups | White vinegar |
| ¼ cup | Butter, melted |
Directions
- Wash and dry the chicken wings thoroughly, season with salt and pepper, then roast them in a hot oven until just tender. This can be done in advance.
- To serve, deep fry the wings until they're crispy, then drain and toss in a the hot sauce mixture, white vinegar and butter to coat well. If you don't want to fry them, smother the sauce over the wings and roast them until tender.
- Serve with a blue cheese dipping sauce (mix sour cream, buttermilk and blue cheese until smooth and creamy) and celery sticks on the side.
