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.
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
- 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.
- 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.
- 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.
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
- Wash cauliflower and dry well.
- 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.)
- Heat the butter and oil in a large skillet over medium heat.
- Sauté the onion for 6-7 minutes, or until the onion is translucent.
- Add the garlic and continue to saute for about 1 minute or until fragrant.
- Add in the cauliflower rice, stir and cover for 3 minutes. Uncover and continue to sauté for 3-4 minutes or until tender.
- 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.