While Becca was gone, I could enjoy my culinary bachelorhood again. That means that I could eat all the things Becca doesn't like. I made myself a nice New York strip and baked potato on Sunday. Becca was impressed that I also made a salad to go with it. I saved the baked potato peel to try a recipe the next day.
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On Monday I made myself some hot wings and tater skins. I even added the celery and blue cheese dressing on the side. Oh my goodness, it was sooo good. I don't know if I need to go out to get wings anymore - this recipe was just as good if not better than wings in restaurants. Now, I'm talking about traditional buffalo wings, not those other flavored ones (although you could just change the sauce if you wanted).
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Hot Wings
10 wing portions (I like the part with the two bones, not the drumsticks)
1/2 cup flour
1/8 tsp. paprika
1/8 tsp. cayenne
1/8 tsp. salt
Mix the dry ingredients and coat the wings. Put in a container, cover, and refigerate for 60-90 minutes. The flour will mix with the juices and get a little gummy. This is what you want. Skip this step and they just won't turn out right. You have two options for cooking. Traditionally, fry in 375 degree oil for 10-12 minutes. If you want to cut down on the calories and oil, bake in the oven at 450 degress for 40-45 minutes, flipping the wings halfway through. I decided to bake them. I used a cooling rack on a rimmed cookie sheet.
1/4 cup butter
1/4 cup hot sauce (if you want the real taste, use Frank's hot sauce)
dashes of pepper and garlic powder
Melt the butter and add the hot sauce. This proportion is for a medium hotness. If you want mild, use more butter and less hot sauce (or vice versa if you want hotter - you can also add powdered cayenne pepper). Mix the wings with the sauce in a large bowl and enjoy. Serve with celery and blue cheese dressing.
Potato Skins (you can scale this recipe for more)
1 large baked potato
bake however you like - I use a metal skewer through the center of the potato in a 450 degree oven for 45-60 minutes. Cut in half lengthwise, scoop out the mush (eat as a baked potato or make mashed potatoes, etc.), and cut into chip size pieces.
1 T. olive oil
1 t. grated parmesean cheese
dashes of salt, pepper, garlic powder
Mix and brush both sides of the potato skins. Bake at 450 or 475 degrees for 7 minutes, flip, and bake for another 7 minutes. Add grated cheese and bacon bits (or whatever you like - be creative!) and put back into the oven until the cheese is melted (2 minutes). Top with sour cream, chives, etc.
Them's good eatin'
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2 comments:
BTW, Becca does like steak. She didn't want people to think that I had steak because I can't normally. She does not like buffalo wings though (the taste and "too much work" to eat them).
I agree that wings are too much work to eat, plus there's all that fatty skin. I much prefer a buffalo tender or something, but I do LOVE Franks sauce! I'm impressed with your cooking endeavors, especially the addition of a salad.
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