If you're thinking chicken wings for the big game, go beyond Buffalo. No offense to the western New York city, but Chef Billy with Restaurant Associates says there's so much more you can do with the wing! Billy, who's the Director of Culinary Wellness for Restaurant Associates told Tonia's Kitchen he sauces the wings with a mix of Dijon Mustard, Maple Syrup and Fresh dill. Billy told Tonia he uses more mustard than maple, and makes it all the night before, that's to help bring out the flavor of the dill. Roast or grill the wings, then toss them in the sauce, as you would with Buffalo wings. Don't marinate them in the mix before you cook the chicken. After these wings, Buffalo might just become a place you visit, rather than a wing sauce!
