*Please VOTE HERE for TCV for TheKitchn.com's Best Recipe Blog award. This is the finals, y'all! Everyone is allowed one vote by 2/13; tell all your sweet friends!
This recipe goes way, way back to our first apartment in Memphis and a tiny balcony that seemed like the best place in the world to be. In our twenties, we felt like we'd made it due to having that 10th-floor perch above Idlewild Street. Starting at five o'clock, everything began: fire trucks raging, horns bleating, wandering folks yelling out nonsense, police officers on their in-car megaphones telling people they'd better not even try to turn left (it wasn't permitted until after 7:00). We could sit out on that balcony all night long and be entertained.
Well, let's go ahead and get around to the point of all of this: what we always ate out there on the balcony. It was always a vegetarian version of buffalo chicken wings, all the rage in the late 90's. In our twenties, with much better metabolism, we had these every single week. We've tried to vary the original recipe -- seitan wings, panelle wings, even paneer wings -- to no avail; we always come back to this classic. Maybe a little football game we've heard is going to be on today made us think of sharing it with you. It may just be the perfect thing to include in your Super-Bowl-inspired vegetarian spread.
Tofu Hot Wings + Greek Yogurt Ranch Dressing
1/4 teaspoon granulated garlic
in a medium bowl by combining the Frank's, butter, and honey.