So remember how I said I was a sore loser?

Well I’m even worse when losing twice in a row.  Or when seated directly across from my opposition (aka Brandon’s best friend) as they are rooting for the other team.  Wearing obnoxious team paraphernalia.  Within swinging distance.  Just sayin.

And after two weeks of such occurrences (last week it was a 49’ers fan, this week a Bills fan) I am putting the kibosh on any more Eagles viewing parties.

Because obviously, that’s why we’ve been losing.

And I should have known when I got the idea to making buffalo wings, we were in for it.

See where I’m going with this?  BIRD wings… drowning in BUFFALO sauce?  Damn you future-predicting meals!  Damn you!!

They were delicious though.  But as my husband said, would have tasted much better had they been washed down with a victory.

Easy Crockpot Buffalo Wings
Makes 2 dozen wings
Cook time: 4 hours (high) or 8 hours (low), plus 10 minutes for broiling
You’ll Need:
1 large frozen bags of split chicken wings
1 1/2 small bottles of Franks Red Hot Buffalo Wing Sauce
1/4 – 1/2 stick butter (your preference)
1 heaping T minced garlic
1 T Worcestershire sauce
Crockpot (and a liner if you have one)

Directions:  In a large sauce pot, melt butter and once simmering, add minced garlic and Worcestershire sauce.  Cook for about 1 minute, then add in wing sauce.  Place wings in crockpot, frozen, and cover with sauce.  Cover with lid and cook 4 hours on high or 8 hrs on low.  When finished cooking, scoop out wings with a slotted spoon or tongs and place on a baking sheet lined in aluminum foil and broil each side for at least 5 minutes, or until skin becomes slightly crispy.  Spoon extra sauce from crockpot over broiled wings and serve with ranch, blue cheese and celery.

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So rather than wallow and pout and think about how embarrassingly awful my Eagles have been playing, I instead chose to eat my feelings with saucy, spicy buffalo wings.

And to wash it down:

This is my first Octoberfest, and I randomly grabbed this bottle of Harpoons while throwing together a sixer-mixer.  It. Was. Delicious.

A little heavier than most of the usual suspects I drink (Lagers & Hefeweizens), but full of flavor and body, and just the right amount of spice.  And best of all, it dulled my sense of despair, and that is no easy task. 

And you can bet your ass I will not be making redskin potatoes next week.