Recently I read a post on my favorite blog, Cup of Jo, about five essential kitchen items. What are the five things in your kitchen you’d never be caught without? It got me thinking. It took me a while to winnow down my list, but here is what I came up with:
Back in February, we watched the Super Bowl at our friends’ apartment on the Upper West Side. Sara prepared the most amazing buffalo wings that we all devoured within seconds. Knowing how much Rob loves anything buffalo-flavored, I decided I’d try to make them myself. This was something way out of my comfort zone – the only meat I’ve ever bought with bones are ribs. I found my wings at Trader Joe’s, then after watching some YouTube videos and recruiting Rob to help me cut/separate the wings, I got to work on the fun part – seasoning and cooking!
Baked Chicken Wings (1 dozen wings)
Separate (cut) drumettes and flats. Remove tips and throw away. (Check YouTube if you’re unfamiliar with how to do this – that’s what I did!)
Rinse wings and pat dry with paper towel
Toss wings into a mixing bowl and pour olive oil, salt, pepper, and Rendezvous seasoning and toss until wings are coated. I just eyeballed the amount of seasoning, knowing we like things pretty flavorful. (Rendezvous is a dry rub seasoning used for BBQ recommended by our Memphis friends. Any BBQ dry rub will work.)
Place wings out flat on parchment paper and bake for 45-50 mins until skin is crispy
Rotate wings halfway through baking
Buffalo sauce (prepare while wings are baking) Ingredients: 1 tbsp melted butter
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1/4 tsp salt
Mix together above ingredients in a bowl
Whisk in 1/8 to 1/4 cup hot sauce (I use Frank’s) and keep warm until ready to toss with wings
Once wings are finished, toss into a big mixing bowl and add buffalo sauce. Toss to coat. Add as little or as much as you want of the buffalo sauce.
Serve and ENJOY!
*Recipe is easily doubled or tripled for large gatherings!
I don’t know about you, but I’ve been spending a lot of my down time researching fall recipes. I love cooking and incorporating seasonal flavors into our meals. Last weekend, we went on an adventure an hour north of the city to the cutest apple orchard and came home with dozens of delicious apples. With so many apples on my hands, I’ve been narrowing my recipe research to anything that incorporates the fruit. I’ve tried a few and have many more to attempt! Here’s my round-up of apple recipes with some notes by the ones I’ve made already.
Chicken Salad with Toasted Cashews and Apples I changed up the dressing for my version. I used one 5 oz. container of Chobani nonfat plain Greek yogurt, 1/4 cup of honey, 1 T of apple cider vinegar, and salt and pepper. No mayo for us! I also baked my seasoned chicken, then shredded it. Finally, I topped little spoonfuls of the mixture on Ritz baked crackers. So delicious!