skinny buffalo wings.

I’ve never been a huge wing person. I like them … but I’d order the chicken fingers first. But recently I ventured off of the $2 slice of pizza menu at Pizza Joint on a Tuesday night and ordered their wings and they were delicious. So when I saw a recipe for wings I thought I’d give it a shot.

Skinny Buffalo Wings


3 lbs (about 18) chicken wings
1/2 cup + 2 tbsp Franks sauce – I used Marie Sharp’s.
1/4 cup white vinegar
2 tbsp oregano
4 tsp paprika
1 tbsp garlic powder
1 tbsp chili powder
salt and fresh pepper
2 celery stalks, sliced into strips
2 carrots, peeled and sliced into strips


  1. In a large bowl combine chicken, 2 tbsp hot sauce, vinegar, oregano, paprika, garlic powder, chili powder salt and pepper. Mix well and let marinate for 30 minutes.
  2. Place wings on a broiler rack and broil on low, about 8 inches from the flame for about 10-12 minutes on each side. I ended up needing to close the oven because it seemed to take forever for the wings to cook, even with me flipping them.
  3. While chicken cooks, heat the remaining hot sauce until warm. Toss the hot sauce with the chicken and arrange on a platter. Serve with celery and carrot strips and ranch (for D) for dipping.

I also experimented with our side dish and something else I don’t love … cauliflower.


Cauliflower Rice


1 clove garlic, minced
1 tablespoon unsalted butter
1 teaspoon extra virgin olive oil
1 head cauliflower, cut into large chunks
1/2 diced onion (optional)
1/2 teaspoon salt
1/2 teaspoon pepper


  1. Wash cauliflower and dry well.
  2. Using a food processor, pulse the cauliflower to desired rice-like texture. (You may need to do in batches – if it is getting trapped at the bottom, remove some and start again so you don’t end up pureeing it completely.)
  3. Heat the butter and oil in a large skillet over medium heat.
  4. Sauté the onion for 6-7 minutes, or until the onion is translucent.
  5. Add the garlic and continue to saute for about 1 minute or until fragrant.
  6. Add in the cauliflower rice, stir and cover for 3 minutes. Uncover and continue to sauté for 3-4 minutes or until tender.
  7. Season with salt and pepper and garlic powder and whatever else you can find to try and mask the blah taste of cauliflower, and serve.



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