As I am sure most former and current college students do, my friends and I had a list of go-to food stops for every night we had one too many beers to drink. 7-Eleven was a popular choice for their obvious variety of food, as well as their hot, pressed sandwiches (not to mention we could buy more beer there), but the king of all late night foods was Billy’s wings.
I say Billy’s wings as if everyone in the world would know what I am talking about, but the truth is most people outside of the ghetto in North Miami have never heard of Billy’s. Billy’s is the type of hole-in-the-wall bar where you wake up the next morning and wonder if you should wash your clothes or just throw them in the garbage. I have still never been to a bar that comes close to competing with the stale smell of smoke that exuded from Billy’s in its prime. It’s not exactly the oasis most people dream of when they think of great food, but maybe the smoke is what made the wings taste so damn good.
Ever since my first bite of Billy’s wings in my freshman year of college, wings have become one of those foods that I just seem to crave on a regular basis. It was sad after 4 years of college realizing that my wing consumption would dramatically decrease as I moved out of the ghetto and into the real world. You can imagine my excitement when less than a year later, I bought a condo and ended up within a mile of another great hole-in-the-wall bar named Billy’s. This Billy’s was completely unrelated to the first, and way less smoky, but their wings were just as amazing.
Some may say it’s a coincidence that two of the dirtiest bars I have ever been to have had the two best chicken wing recipes, but I truly believe that people named Billy are just born to make good wings.
I am sure this recipe is much healthier than the ones that I was getting at the bar, but I think it would make Billys all over the world proud. I hope you enjoy it.
(I like to cook in bulk)
5 lbs of Boneless, Skinless Chicken Thighs (you could use wings but don’t bother with breasts)
1 Can of Coconut Milk
3/4 Cup – 1 Cup Hot Sauce (Depending on how much heat you like, I like Frank’s Original Hot)
3 to 4 Tablespoons of Dijon Mustard
Handful of Peeled Garlic
Salt and pepper
Preheat the oven to 400 degrees.
Spread the chicken thighs across an aluminum foil-lined baking sheet and cook in the oven for 30-40 minutes.
While your chicken is in the oven, mix the coconut milk, hot sauce, dijon mustard, and garlic in a food processor or blender.
After a few seconds of blending, transfer the sauce to a large skillet and simmer on low heat until the chicken thighs are cooked.
Once the chicken thighs are fully cooked, transfer them into the pan with the sauce and toss around until all thighs are coated evenly with the hot sauce. Add salt and pepper to taste.
Serve with celery and/or sliced avocado and enjoy! Light a cigarette and place it next to you for the full shitty bar experience.