Just got back from an early evening walk with the pup. It’s been a long week and I am ever so grateful it is Friday night. If I could avoid drama for the next couple of days, that would be awesome. Until then, there’s comfort food.
From the recipe blog:
I was looking around for one of my recipes, which I’m using for tonight’s featured recipe, and in the process stumbled upon JeffreyW’s cache of wings – in all kinds of varieties (you can see most of them here). That inspired tonight’s theme – hot wings!
Before I get to that, a couple of things cooking in my kitchen this week.
Cold weather refused to go away, so I made a big batch of Beef and Barley Soup, recipe here.
This week’s dinner menu was Sweet Ginger Beef and Snow Peas, click here for menu and recipes.
Now for the wings:
JeffreyW makes mouths water with his Sesame Wings, picture above and recipe here.
His secret for crispy Oven Baked Hot Wings, pictured below, can be found here.
And finally, Baked Honey Glazed Wings, if you’re not into a lot of heat. Click here.
What’s cookin’ in your kitchen (or on your patio) this weekend? I’m in need of an ultimate (and easy) waffle recipe for upcoming company. Anyone have one they want to share?
Wings are great as snacks for a big crowd, but when you want a dinner entree, I find this recipe works great.
I love Buffalo Wings. I don’t make them much because it seems a lot of work. I can almost always find a special on leg quarters and look over there next to them…bottles of my favorite buffalo sauce. Together they make a yummy dinner.
- 4 lbs of leg quarters (approximately 4 pieces)
- salt & pepper
- cayenne pepper (opt)
- favorite Buffalo sauce (mine is from a local shop that sells bottles at my local grocery store)
skillet, baking sheet
Mix together flour and spices. I like mine spicy so I added cayenne to the flour mixture. Dredge chicken in flour mixture until well coated.
Over medium heat, heat a tbsp of oil for each quarter (I had to fry mine in two batches, so I added 2 tbsp for each batch). It doesn’t take much to crisp up the skin. Fry until golden brown, turn and brown on the other side. It can take from 5 to 7 minutes per side.
Remove to baking sheet and bake uncovered at 350 degree until the thigh temp is 175 degrees (about 30 to 40 minutes). Every 10 minutes, remove and baste with Buffalo sauce, about three times. Before removing the fully cooked chicken from the oven, give a generous coating of Buffalo sauce and let heat through. Remove and let rest for 5 minutes. Serve with bleu cheese or ranch dressing, and celery sticks.
That’s it for this weekend. Next week I’ll share the menu for my very special company. Have a great weekend – TaMara