Tuesday, January 1, 2008
HAPPY NEW YEAR!!! Heartfelt wishes to all from Psychgrad and Gizmar for a very healthy and happy 2008 filled with much joy and lots of good eating!
And as we ring in the new and conscience says it's either a diet clinic or a much smarter look at how we're eating, it's just so tempting to just polish off my contribution to the pot luck New Year's Eve event from last night. Of course I kept some back just to make sure there was something for dinner tonight but guilt about how much overeating happened over the holidays is forcing me to look at salads in a whole new light.
BUT - far be it from me to impose my new year's resolution about eating smarter on everyone - especially since we all know that'll last about 4 days and then it'll be back to the grocery store to load up on ingredients to make a new and interesting recipe and who cares that it has whipping cream in it.
Here's last night's show stopper that I promise you will never disappoint you.
1 cup all-purpose flour
1 tsp salt
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp freshly ground pepper
Combine the above, coat wing segments completely in the flour mixture. Refrigerate coated wings for at least an hour or longer (the longer you refrigerate the better) Coat a second time.
Spray grill top and line up wings. Bake at 400 degrees in middle of oven for about 45 minutes, turning half way
1/2 cup butter
1/2 cup Frank's Hot Sauce
Heat together and toss with baked wings (you may want to double this if you're making alot of wings.
I like to transfer the sauce to a container that seals shut and then load batches of wings into the container and shake them up to coat them - works like a charm.
Blue Cheese Dip
1/4 c mayo
1/4 c sour cream
crumbled blue cheese
** serve with celery and carrot sticks
Note: I prefer to use only drummettes for this recipe so that you're getting meat rather than just skin and bones.
It's fine to finish the wings and not sauce them if you don't plan to serve them for a few days. I'll often make them to the end of baking stage, freeze them and then prepare the sauce just before serving.