My first round of "recipe swap"

So I noticed that I wasn't like all of the cool kids with a food blog...so I decided to make one!  While most showcase their awesome recipes and ideas, mine is more of a "Thank God I didn't burn the kitchen down this time".  So...enjoy! :)


I decided to come out of my lurker-dom on the What's Cooking board when I saw that there was a recipe swap - how fun!  (Especially seeing that my repertoire of recipes consists of boxed meals-ha!).  I know I will learn a lot from the ladies on the board and hopefully get a bunch of new recipes!


My first round of the "Recipe Swap" was for a chicken recipe...how appropriate seeing that FI are big big chicken people. 

The recipe in my inbox I got to try was from Michelle(thecookingnurse) for Baked Chicken Wings.  With a few minor changes, and cutting the recipe in half, I made this recipe for FI and I and we LOVED it!  We both prefer chicken breast to wings, so I just followed the recipe and made a form of boneless wings and it worked great!  Had such amazing flavor and I loved that they were baked and not fried.  Paired it with some leftover pasta salad we had.
 

Chicken:

5 pounds chicken wings, cut into wings and drumettes (I used 2.5lbs of chicken breast cut into 1" pieces)

Salt and fresh ground black pepper, to taste

3 tablespoons Frank’s hot sauce (Used 1.5 tablespoons of the Frank's Buffalo Wing Sauce to half it for less chicken)

2 tablespoons canola oil (1 tablespoon)

1 cup flour (1/2 cup wheat flour)

Sauce:

2/3 cup Frank’s hot sauce (I used almost 2/3 cup since we are sauce people)

1 stick butter (1/2 stick)

1 1/2 tablespoons white vinegar (used just about a tablespoon)

1/4 teaspoon Worcestershire sauce (used just a drop or two thanks to the handy easy drop cap!)

1/2 teaspoon Tabasco or other hot sauce (I omitted)

1/4 teaspoon cayenne pepper (I omitted)

1/8 teaspoon garlic powder (used just a pinch)

Preheat oven to 400 degrees. Season wings with salt and pepper. Drizzle with Frank’s hot sauce, and toss to distribute (I used a big ziplock to toss and it worked perfectly!). Drizzle with olive oil and re-toss. Toss with 1 cup flour and dredge to cover.

Line two baking sheets with foil and coat with non-stick spray. Arrange chicken wings on the baking sheets and spray with non-stick spray to coat lightly. Bake for 60 minutes, turning after 30.

Bring sauce ingredients to a boil over medium-high heat. Adjust flavor if needed. Remove from heat, toss wings with sauce and allow to cool for five minutes before serving.

 

Thanks, Michelle!