Food festival season is in full swing, my friends.
The Austin Food & Wine Festival is two months away, but we are seeing all kinds of new themed food festivals pop-up this year. The Austin Oyster Fest returns for its fifth year from noon to 5 p.m. on Saturday at the French Legation, and the first Austin Mac ‘n’ Cheese Fest was a blow-out success last November.
Edible Austin combined beer and bacon for a fete in January, and on March 25, Tater Tots get their own festival (with their friends, beer) from 3 to 6 p.m. at Palm Park, 711 E. Third St.
MORE: Austin Food & Wine Festival releases lineup for 2017 event
That Tater Tot festival is a touring national event, but the following weekend, a locally produced event called the Austin Chicken Wing Festival will bring together local chefs and restaurants for a finger-licking party at the Historic Scoot Inn, 1308 E. Fourth St. No word yet on which local chefs are participating, but you know you’re gonna need napkins.
For $35, you can try unlimited wing tastings from 1 to 5 p.m., but for $65, you can upgrade to a VIP ticket to get early entry and drinks. Tickets are available through Eventbrite.
As for cooking wings at home, you probably should know that the secret to super crispy wings is baking powder.
If you want easy peasy wings that you cook in a slow cooker, this recipe from Taste of Home is for you.
Tangy Barbecue Wings
5 lb. chicken wings
2 1/2 cups ketchup
2/3 cup white vinegar
2/3 cup honey
1/2 cup molasses
2 to 3 Tbsp. hot pepper sauce
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. chili powder
1/2 to 1 tsp. liquid smoke, optional
Heat oven to 375 degrees. Using a sharp knife, cut through the two wing joints; discard wing tips. Arrange remaining wing pieces in two greased 15-inch-by-10-inch-by-1-inch baking pans. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.
Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
Drain wings. Place one-third of the chicken in a 5-quart slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low, 3 to 4 hours. Stir before serving. Makes 2 dozen wings.
— Recipe from “Taste of Home” magazine]]