No bones about it

What is the deal with buffalo wings?

For some strange reason, frat boys and sports fans the world over seem to love sucking teensy-weensy bits of meat off unwieldy bones while tossing back great quantities of beer. I just don't get it.

It’s not the sauce, or the dressing, or even the beer I’m questioning. It’s going through all that trouble for such a tiny return with wings that have been cut in half to make them even smaller.

Besides, we’re not living in caves anymore. I think humankind has evolved beyond the point where we need to gnaw on bones. If you must gnaw on something, make it a pizza crust.

1 pizza crust
¼ to ½ c. wing sauce (as hot or mild as you like it) or…
3 to 7 T. melted butter
2 to 5 T. hot sauce (depends on how hot you like it, and how much butter you are using)
Dash of Worcestershire sauce
1 pound chicken fingers (Deli are best; frozen are fine.)
1 c. shredded mozzarella cheese
½ c. matchstick carrots, raw
½ c. diced celery
2-4 T. blue cheese or ranch dressing

Preheat oven to 350 degrees. Place pizza crust on baking sheet. Toast in oven about 5 minutes.

Paint crust with wing sauce. (Making your own? Mix the butter, hot sauce and Worcestershire, and spread it on as thick as you like.) Cut your chicken fingers into bite-sized pieces and scatter on pizza. Cover with cheese. Top with carrots and celery. Bake about ten minutes, or until cheese is melted but veggies are still fairly crisp. Drizzle with dressing. Slice and serve.

EXTRA EXTRA!!!

One hot chick – Clarence, N.Y., takes its poultry seriously. Home to the National Buffalo Wing Festival, the town crowns a “Miss Buffalo Wing” every year. How do you decide who carries this honor? With three criteria: personal appearance, a chicken wing taste test, and off course, buffalo wing trivia.