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.
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.
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