The only place success comes before work is in the dictionary.
~ Vince Lombardi
It’s been a week of recipe fails here. Epic recipe fails. I know it happens to the best of us, but it’s always disconcerting to see those ingredients essentially go down the drain. Gluten free baking is not for the weak hearted…
In the spirit of football, I made chicken wings for the very first time, because really, who can screw up chicken wings? If you’re from western Pennsylvania, football has been at fever pitch in the last week and hopefully will continue for a few more. Having grown up with four older brothers and a father who played in high school, I was raised on football. When I was little, if the Steelers were on TV and my mom was ready to serve Sunday night dinner, the TV (with aluminum foil balls on the antenna and all) got transported into the dining room where we could continue to watch.
I realize that chicken wing recipes are a dime a dozen, however, this one calls for the simplest ingredients. Last summer I read in one of my cookbooks that the trick to getting chicken wings to crisp up while baking is to boil them first.
- 2 lbs of chicken wings
- 3 cloves of garlic finely chopped
- juice of one lemon (or lime)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons raw honey
- 1/4 teaspoon cayenne pepper (or more if you want a spicier kick)
- salt & pepper to taste
Rinse chicken wings. Bring large pot of water to boil. Add wings and boil for 8 minutes. Drain and let cool. Then sprinkle with salt & pepper.
Combine the garlic, citrus juice, olive oil, honey and cayenne pepper and mix well. Add the wings and let them marinate for at least an hour.
Anything that starts with garlic is going to be a good recipe:
Whisk up the marinade:
Pour over wings and let sit for an hour:
Place wings on a rack over a cookie sheet and place in 450 degree oven:
Bake for 30 minutes, flip wings over and bake for 10 more. Then enjoy:
I served these with sweet potato fries. The same pre-boiling rule applies, but just not for as long as the chicken.
- Slice up potatoes.
- Preheat oven to 425 degrees.
- Place cookie sheet right into preheating oven. You want the fries to hit the hot pan so that they do not stick.
- Add potatoes to large pot of boiling water.
- Boil for 3 minutes.
- Add back into pot and add some olive oil (about a tablespoon per potato).
- Sprinkle with salt and pepper.
- Gently stir to combine.
- Carefully add potatoes to hot cookie sheet. It should create a hearty sizzle.
- Bake for 40 minutes, flipping potatoes halfway through.
Boiling the potatoes first is the trick to getting them crispy in the oven. These have already been boiled. I added them back into the pot to soak up any excess water and then added the olive oil and the salt & pepper:
It’s a no fail recipe, and works great for regular potatoes too.
A hearty meal for nail biting football games.
As for my baking, I’ll keep working at it and trust Vince Lombardi that success will ultimately follow. Here’s hoping!