How to Eat Blazing Wings

How to Eat Blazing Wings thumbnail
Undercooked wings won't release their bones easily.

Spicy foods like blazing chicken wings make the perfect appetizer or party food. The sauce of these mini chicken pieces makes for a messy meal, but there is a neater way to eat this hot treat. Don't eat your hot wings right off the bone -- pull the flavorful meat away and have cooling condiments ready for heat relief. Cooling dips bring down the heat factor and make eating your chicken a little easier.

Things You'll Need

  • Blue cheese or ranch dressing
  • Yogurt or sour cream
  • Small bowl
  • Paper towels
  • Iced drink
Show More

Instructions

    • 1

      Pour ranch or blue cheese dressing into a small bowl. Plain yogurt or sour cream make good dips, too.

    • 2

      Pick up the flat chicken wing, positioning the larger end of the wing to the right. Pull the cartilage plug out of the chicken tip.

    • 3

      Grasp the lower skinny chicken bone and tug the bone out. You may need to twist the bone slightly before it releases.

    • 4

      Hold the skinny or left end of the wing tightly while pulling the remaining large bone out. Pull and twist the bone out.

    • 5

      Dip the remaining skin and meat in your cooling condiment. Eat the blazing meat and follow it up with your favorite drink.

Tips & Warnings

  • Children may not enjoy blazing hot wings.

Related Searches

References

  • Photo Credit PhotoObjects.net/PhotoObjects.net/Getty Images

You May Also Like

Related Ads

Recent Blog Posts

Gluten-Free Waffles with Berry Compote
by Ashlae Warner

Not only are waffles one of my favorite breakfast foods (I once ate them for four months straight before temporarily getting burnt out), they’re also one of my favorite things to make for small gatherings because they’re insanely easy and everyone – no … Continue reading →

Five-Ingredient Spicy Tomato Tart
by Sala Kannan

Puff pastry a great base for an elegant and quick meal. Thawed puff pastry cooks in just 20 minutes and is amazingly flaky and buttery. I often top a sheet of puff pastry with leftover roasted vegetables, bake it off … Continue reading →

See all posts
Featured
View Mobile Site