While in Florida earlier this week, my husband and I had a quick dinner one night at a taco restaurant. We ate at the bar where two giant TV screens were broadcasting the current games kicking off March Madness. The place was packed and everyone seemed to be glancing at the matches while nibbling on spicy fare. It reminded me that the crispy wings with a Creole dipping sauce I created for a recent cooking class would be perfect to serve during this month of frenzied sports watching.

The chicken wings are marinated in Tabasco-scented buttermilk, then seasoned with both cayenne and black pepper before being coated with yellow cornmeal. Skillet fried until golden and crunchy, they are served with a classic rust-hued Creole sauce that is traditionally used for shrimp, but works equally well with chicken. Continue reading →