Speaking of photography, if you want to grow your food blog fast, there is no better way out there right now than getting your photos accepted by Foodgawker and/or Tastespotting. If you have tried and been rejected, don’t give up! And don’t be bitter – get better! Nobody wants to hear you whine (on your blog, twitter, or to anyone else who will listen) repeatedly about how they only accept a certain type of photo, or from certain blogs, or whatever it is you tell yourself to soften the blow of their rejection! I’ve been rejected so many times I’ve lost count!!! I STILL get rejected way more often than I get accepted – especially by Tastespotting!! But when I do make the cut, my blog traffic spikes dramatically. We have a love/hate relationship (love to get accepted, HATE to get rejected!), and I credit their exposure for getting me to this point so quickly. Though I have cussed them out mentally many, many (many many many many many…a LOT ok?) times, I’m grateful to them both! So work harder, learn the basics of lighting and exposure (again, Plate to Pixel people!) and keep submitting! Oh and do yourself a favor and pore over the submission guidelines and do your research! Sarah G. over at Tastespotting finds photos of half eaten food gross, hates cilantro, and won’t accept your photo (even if it’s amazing) if your post is boring or too personal (Uh oh, this post is toast! ha ha!!) (see Sarah, I have been paying attention!) Keep abreast of what’s trendy or popular and blog about it – it will raise your chances of getting accepted by a lot!
The trick is to bake them with no sauce first until they are crispy and cooked through. Then a bath in the sauce and back in the oven where they will get nice and crisp and the sauce bakes on – yum!. There isn’t much worse than a soggy chicken wing. But if you put the sauce on while they are raw and then try to bake them, by the time they get crisp (if ever) the meat will be completely dried out and barely palatable. So bake first, then sauce, then bake – repeat if you like them really saucy! And another thing – do yourself a favor and don’t pay extra for the bags of frozen winglets! Fresh wings are cheaper and all you have to do is make two cuts per wing to get the same product! Cut off the tips (I use them to make stock) and then cut through the joint to separate the “wing” from the “drumette.” It’s cheaper and better quality than those freezer burned thingy’s they sell in a bag!
4 to 5 lbs of fresh chicken wings
1 lrg bottle of Frank’s Red Hot sauce
1 stick of unsalted butter
1 habanero, seeded & quartered (optional)
Meanwhile in a medium saucepan melt the butter and add the entire bottle of hot sauce as well as the habanero, if using. Simmer over low heat while the wings are in the oven. Remove wings from the oven and dump into the sauce, toss until well coated. Take them out and put them back on the cookie sheet – back in the oven for another 30 minutes or more. If you love them really saucy you can repeat this step. Or if you are cooking them for a party later, refrigerate the sauce and wings and then re-dunk and blast for 20 minutes in the oven right (375 F) before your guests arrive. Serve with lots of celery sticks and good quality blue cheese dressing! Nom, nom, nom!