Buffalo Honey Coot Wings
by Ian Burrow
By the Numbers
Brine the coot wings and legs overnight. I usually brine game birds for only a few hours, but coot meat can be extremely greasy so I opted for a longer brine time.
While the oven is heating up to 350F, toss your meat with the olive oil, garlic salt, and pepper.
Place the meat onto a grated rack, set the rack onto an oven pan, and bake your coot for 35 minutes.
In a small sauce pan whisk butter, Sriracha sauce, and honey on medium heat. Once everything has combined well, turn the heat down and occasionally stir until the coot is ready to come out of the oven.
At the 35 minute mark, remove the coot from the oven and switch the over over to a hi broil. Toss the coot in the sauce pan and ensure the meat is well covered. Return the meat to the rack, pour any remaining sauce over the meat, and return the coot to the oven for about 5 minutes (until the sauce has caramelized).
The long toes are a distinctive characteristic of a coot.
The Components
Legs and wings from 3 coots
1/2 cup of oil
2 TBSPN of garlic salt
2 TBSPN of pepper
4 TBSP of butter
2 TBSP of honeycomb
1/2 cup of Sriracha
Your favorite wing sauce (I’m from the midwest so that means ranch dressing)
