Baked Buffalo Wings: NO FRYING!

 Hi everybody :)

I been browsing the web again looking for a recipe that make buffalo wings that are not fried. I do like fried foods, but not all the time. I mostly cook my meat and fish dishes in the oven, as you know from yesterday post never in the microwave.

While browsing I came across a lots of buffalo wings recipes, but this one stood out. Here we go....

Baked Buffalo Wings adapted partly  Live Better America

Ingredients

Chicken Wings

2 lb chicken wing drummettes (about 24)
2 tablespoons honey
2 tablespoons ketchup
2 tablespoons red pepper sauce (I used Frank's Original )
1 tablespoon Worcestershire sauce (I 1/2 teaspoon  used McCormick Worcestershire Ground Black Pepper Blend)
1/2 teaspoon A.1. Dry Rub Bold Original
Frank's Red Hot Wing Sauce
Paprika
Celery sticks, if desired
Served with blue cheese dressing and bleu cheese crumble

Heat oven to 350°F. Line 15x10x1-inch pan with foil. Remove skin from chicken. (I didn't do this)
Step 2 In resealable food-storage plastic bag, mix honey, ketchup, pepper sauce , Worcestershire sauce,  and  A.1. Dry Rub. Add chicken. Seal bag; refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. I marinade it for 2 hours.
 

Wings with Marinate Mixture

 











Step 3 Place chicken in pan; sprinkle with Hot Wing Sauce and paprika. Bake uncovered about 30 minutes. Drain. Sprinkle with more Hot Wing Sauce and cooked 10 minutes longer, or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut.

Wings after marinating for 2 hours, Paprika, and  Frank's Red Hot Wing Sauce

Uncooked Wings

What I Did and/or Think:
I know this is not a healthy recipe, being partly adapted from Live Better America but I didn't want a fried recipe, so I used this one. I made a few changes to the recipe: I didn't used Worcestershire sauce, used a  Worcestershire Ground Black Pepper Blend instead, added a Dry Rub seasoning, and Hot Wing Sauce for a little spicier taste. I also didn't skinned the drummettes, didn't have the time or the patience :) 

I served it  with blue cheese dressing with bleu cheese crumble. The wings were GREAT! Not too hot, but hot enough, just the way I like it. You all know what that means .... IT'S....A....REPEAT!  If you're looking for a baked hot wings recipe, because you're tried of fried, give this one a try, it's gooooooood y'all.


















ENJOY! Come again....

I was feature on appetizers on the Gallery of Favorites!
  
I linked this to:
Rattlebridge Farm: Foodie Friday , Tidy Mom I'm Loving It: RadLab , Simply Designing: Simply Link Party , Eat Your Heart Out Foodtastic Friday ,  The 21st Century Housewife: Gallery of Favorites , Simple Living with Diane Balch: Foodie Friday ,  Whipper Berry: Friday Flair Link Party,  Appetizer Round-Up and Your Best Party Recipes Blog Hop and  Comfy in the Kitchen: Friday Favorites!

Microwave Hot Fudge Sauce

Microwave Hot Fudge Sauce

Hi everybody :)

I have a confession to make, I don't use my microwave for cooking. I mostly use it to reheat  food already prepared, to melt something in a hurry, or for popcorn. I know,  it's suppose to make food prep easier, save time, and energy.

Candy recipes are fine for the microwave, but I shy away from any microwave-cooking that deal with meat or fish; especially chicken. I totally avoid that section in my cookbooks.  I just can't get pass the idea of microwaving certain things, maybe one day I will...

Now I would like to share this recipe with you from my collection, this one is just too good to avoid  :)

Microwave Hot Fudge Sauce adapted "Yours, Mine & Ours" Cookbook

1/2 cup sugar 
3 Tablespoons cocoa (I used Hershey's Cocoa Special Dark)
1 1/2 Tablespoons cornstarch ( I used 2 1/2 Tablespoons)
Dash of salt
1/2 cup water
2 Tablespoons butter
1 teaspoon vanilla

Mix dry ingredients in a 2-cup glass dish.

Dry Mixture

Stir in water and cook 1 -2 minutes; stir every 30 seconds, or until thick.

Mixture with Water

 Add butter and cook 30 seconds more. Stir thoroughly and add vanilla. Makes 1 cup. Serve on ice cream.

What I Did and /or Think:
This was GREAT, what could be bad about hot fudge sauce anyway, NOTHING. I did add an extra tablespoon cornstarch for a little thicker sauce, but if you like it a little thin this recipe is perfect.

For a Macho Taste add 1 tablespoon instant coffee along with the dry ingredients or 1 - 2 Tablespoons of Kahlua after adding the vanilla.

This is another great REPEAT!

ENJOY! Come again.....

Linked to:

Miz Helen's Country Cottage: Full Plate Thursday  , Something Swanky: Sweet Treats and Swanky Stuff Link Party , Momnivore's Dilemma: Creative Juice # 88 , A Little Nosh:Tastetastic Thrusday  , The Mandatory Mooch: Tasty Thursday #7 , and Just Wing It:: Show Your Stuff # 40 , Sweets for Saturday @ Sweet As Sugar Cookies, and  Show Off Your Stuff (Separate Craft/Food Parties) @ Fireflies and Jellybeans

Rosemary, Basil and Citrus Salt

Rosemary, Basil and Citrus Salt

Hi everybody :)

I seen many herbal mixes on Pinterest that sound really interested, so I was inspired to give it a try. I went out to my little herb garden and picked basil and rosemary. I used 1 tablespoon of the lemon zest I talked about here.  I wanted to do a seasoning that would go well with chicken. Here is what I came up with...

Rosemary, Basil and Citrus Salt inspired by  this, this ,and  this

Ingredients
1/2 box sea salt 
1 cup rosemary
1 cup basil
1 tablespoon

I divided the sea salt evenly among the remaining ingredients.

For the Rosemary
Rub your hand down the stem of the rosemary to remove the leaves. 
In a saucepan over medium high heat the rosemary and salt stir occasionally for 10 minutes
Remove from heat and allow to cool. Sift rosemary to remove as much of the leave as possible. Pulse in a mini food processor for a few seconds. Set aside.

Rosemary and Salt Cooking

Rosemary and Salt after Cooking

For the Basil:
Wash and dry basil, (make sure it's dry). Add the salt to the basil and pulse in mini food processor for a few seconds. Remove and spread out on parchment paper. (I didn't, it stuck to the foil, I had to wrack it a little to get it unstuck) Place basil mixture in oven at 275 for 30 minutes.  Cool and pulse in mini food processor for a few seconds. Set aside.

Pulsing Basil Salt

Basil Salt after Pulsing in Processor

For the Citrus:
Mix lemon and salt together. Place mixture in a 225 degrees oven for 70 minutes. Remove, cool, and pulse the mixture in mini food processor for a few seconds.

Lemon Salt and Basil Salt

For the Rosemary, Basil, and Citrus Salt:
 Combine all 3 mixtures pour into a container along with fresh rosemary. Use mixture to season chicken.

ENJOY! Come again.....

UPDATE Picture!!!  9/8   My son cooked some wings using the salt mixture and they were DELICIOUS!!!!

Linked to
Someday Crafts: Whatever Goes Wednesday # 133
Sugar and Dots: What I Whipped Up Wednesday
Lady Behind the Curtain: Cast Party Wednesday Link Party # 57  
Made By Me Wednesdays @ JAQS Studio
Sugar & Spice and Everything Nice @Seven Thirty Three