Homemade Chicken Wings

Served with a buttered whole grain roll and coleslaw

Back when I was living on my own, I would eat Chicken Wings every week.  I would buy the frozen Buffalo style wings from Costco and was in heaven…after I got married, this wasn’t a suitable weekly dinner idea, but I would still buy them for when we had friends over for appetizers…a couple of years ago when we got a deep fryer, I started making boneless Buffalo Chicken Wings similar to Chili’s or Applebee’s and loved them…they were so good, I even started making them for dinner once in awhile.  However, it’s still deep fried so I didn’t want to make it a staple of the diet.

Well, this recipe is a happy medium.  You still get the taste of chicken wings with all the seasonings…except that it’s fresh and baked so you know it’s not loaded with preservatives, and tastes a million times better.

I used the recipe/quantities below to make two different flavors…so I had two separate bowls going and put all the same amount of seasoning in it except for the “Chef’s” spice, which was different in each bowl.  If your just making one flavor, just use one bowl and add 50% to the dry measurements below…

Ingredients: 

What you need…
  • 1/2 pack of Chicken Wings
  • 2.0 tbsp Cornstarch
  • 1.0 tsbp Sugar
  • 1.5 tsp spice (Chef’s Pick) – for tonight, I did 2 different batches, so I had both Curry Powder and Mesquite Seasoning
  • 1.0 tsp Salt
  • 1.0 tsp Pepper

Directions:

  1. Preheat your oven to 350 F
  2. In a bowl, mix all the ingredients above (except the wings) and mix the seasoning together
  3. Now add the wings and toss until the wings are covered 
  4. Bake for 60 minutes, turning once if desired (I didn’t tonight since I was VPN’d to work while this was baking and forgot)
  5. Plate and serve…I used a roll and coleslaw as the side dishes tonight
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Steakhouse Nachos

I could’ve plated it better if company was over…

Delicious!

Ended up home alone last night so thought it would be a good chance to try out a new recipe and watch an Action movie since the Wife always hates those…looked thru my recipes-to-try list and found this bad boy…it’s served at black+blue downtown.  Since the wifey isn’t into Steak right now, thought this would be the perfect thing to make for dinner

Ingredient amounts below are what I used for dinner for one…if your cooking dinner for two or making this as an appetizer for a diner party, increase accordingly…

Ingredients: 

Sauce Ingredients
Ingredients for the chili
  1. 0.5 cup Mayo
  2. 0.25 cup Chill Sauce (I used Sriracha)
  3. 0.25 cup Heavy Cream
  4. 1 tsp Lemon Juice
  5. 1 tsp Worcestershire Sauce
  6. 0.5 tsp Salt
  7. 1/8 tsp Paprika or Cayenne
  8. 0.25 small Onion, diced finely
  9. Handful of Jalapenos (I used pickled – but if you don’t have those use some fresh ones)
  10. 1/4 cup Cornstarch
  11. 1/4 cup All-Purpose Flour
  12. 3 small Potatoes
  13. 1 slice Bacon
  14. Shredded Cheese
  15. 250 gr of your favorite steak (cut into bite size pieces)
  16. 1/2 cup Ketchup
  17. 1/4 cup additional Worcestershire
  18. 1/4 cup Red Wine Vinegar
  19. 1 tbsp Paprika or Cayenne
  20. 1 tbsp Garlic Powder
  21. 1 tbsp Chili Powder

Directions:

  1. Mix ingredients 1-8 in the Ingredients section above and whisk until well incorporated. Chill for at least an hour for the flavors to mix
  2. Slice the potatoes so that they are all a consistent size.  (I used the slicer on the side of my box grater…this turned out to be too thin…next time I’ll use a Mandolin).  Soak in water for 15 minutes, changing the water a couple of times
  3. Mix the cornstarch + flour, and then toss the Jalapenos into this mixture.  Deep fry at 350 F for 90 seconds 
  4. Deep fry the sliced potatoes 3-5 minutes, depending on the amount of potatoes you used and how thick they are 
  5. Dice the bacon and pan fry…place on a paper towl to remove the fat
  6. Warm up your frying pan over medium-high heat with 2 tbsp of Vegetable Oil.  Add the steak and brown on all sides for a minute or two
  7. Lower the heat to medium, and add the spices (19 – 21) and cook for another minute or two. The bottom of your pan should have some brown on it…don’t worry, you’ll be taking care of that in a minute
  8. Lower the heat to medium-low, and add the remaining wet ingredients (16 – 18) and simmer until the sauce has thickened to your liking.  (When I made this, I actually did the steak part of this recipe first, so the sauce was all absorbed/evaporated by the time I plated it…next time, I’ll do the Steak Chili part last 
  9. While the steak chili is simmering, warm your oven to 350 F.  Prepare the nachos by placing the potatoes on your baking sheet, followed by cheese, then bacon, and topped with the fried Jalapenos.  Bake until the cheese is melted through
  10. Plate with the chili and serve

 

Inspiration