Katie's mom got a good deal on some (possibly mis-priced) chicken fryers for 99 cents a pound. At first we thought fried chicken would be good, but I've never done buffalo wings before and I found an interesting recipe to do them baked instead of fried. They turned out ok and tasted good with ranch dressing, though I've tasted much sweeter and spicier ones before at restaurants and parties past. I put Tapatio in the butter sauce for lack of Tabasco, though in hindsight I would skip it and go for more sriracha (rooster sauce) instead, seeing as it is both the ultimate condiment and the ultimate sauce enhancer. Maybe some BBQ sauce would have been good to throw in as well.
Those pearl potatoes I have made several times in the last week, and they're still delicious. Bell pepper is a good addition to the pot. The chard turned out fine with some sesame seeds and garlic, and the kale chips - courtesy of Katie - were light and fluffy. Next time I do buffalo wings, though, it will be with fish sticks and fries on the side, so no ranch sauce mixed with sriracha goes to waste.
Gotta get this started early. The wings need to be refrigerated for nearly an hour and they take at least 45 min to cook!
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 20 chicken wings
- 1/2 cup melted butter
- 1/2 cup hot pepper sauce (such as Frank's RedHot®)
Directions
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Pearl Potatoes boiled until tender, drained and fried with bell pepper in butter w/ salt and pepper. Fresh parsley flakes on top.
Chard stems fried in oil and garlic for 1 min, then leaves added and stirred till tender.
