February 2, 2008 Superbowl Special: Day 6 Chicken Wings Rule!

Easy Tastebud Delights

02.02.08 Edition (February 2, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Saturday to you. One more day left for the Superbowl Specials.

Please take note that today's issue is dedicated to the Mookieville crew, Brampton953_listeners and Wild Wing. Wish I could have made it, everyone!

I tried a new recipe for wings on Thursday from my new Betty Crocker book that I got myself for Christmas. They turned out DELICIOUS and of course I made some changes to the original. Enjoy!

Buffalo Chicken Wings

12 chicken wings
2 tbsp. melted butter
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1 cup barbecue sauce
1 tsp. tabasco sauce
1/2 tsp. Cajun seasoning
1/4 tsp. ground cumin

Heat oven to 425 degrees. If you buy the presplit wings, it will save LOTSA time. Rinse the wings under cold water and dry well.

Melt butter in 9x13 pan in the oven. Mix flour, salt, pepper and oregano in a zippy bag. Add chicken and seal bag. Shake to coat chicken wings then place chicken in the pan.

Bake uncovered for 20 minutes. Mix bbq sauce, tabasco sauce, Cajun seasoning and cumin. Flip chicken then pour sauce over chicken until coated.

Bake for another 12 to 15 minutes until golden in colour on the outside and no longer pink in the middle.

Serve with celery and carrots sticks with a side of blue cheese or ranch dressing.

The way I've been making wings until now is very quick and tasty as well. We've made them a few different ways but everyone's favourite is in the oven.

Italian Wings

1 large package of split chicken wings
1 small bottle zesty Italian salad dressing
few drops of tabasco, to your taste
few splooshes of worchestershire sauce, again, to taste
1/2 tsp. minced garlic
a few sprinkles of dry oregano

Rinse the wings in cold water in a strainer and dry well. Place in zippy bag then add Italian salad dressing and seasonings in a measuring cup, tasting as you go. When you're happy with the flavour, pour it into the bag and mix well with the wings.

Let sit in fridge for at LEAST an hour, I usually go for a couple hours depending on available time, the longer they marinate the more intense the flavour will be.

Preheat oven to 425 degrees and remove chicken from marinade to a broiler pan or raised wire rack draining juice back into the bag. When all the chicken is on the tray, toss the zippy bag with remaining dressing. (It's done its duty!)

Bake on middle rack of the oven for 15 minutes or until browned then flip over for another 15 minutes or so. Let cool and enjoy!
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