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Do you like wings?  Our family does-especially our son.  Trouble is-they are usually deep fried and FATTENING.  There are plenty of recipes that use baking and grilling, in fact I created several BECAUSE we love to eat those darn tasty little bites of chicken.  

They're still not healthy, but there are definitely ways to cut back on the fat.  One is to simply cut off all the excess fat.  No surprise there.  As usual with my way of cooking, I tend to use the simplest of preparations for wings.  

Truth be told, because I'm also a very thrifty person, I also use the same recipes when I use a whole chicken:  trim every bit of fat, cut into realistic serving portions and just adjust the cooking time.

Some of my family's favorites?

In honor of our son-the original spicy wing hound, I've named these appropriately, Adam's favorite wings.  

As usual with me, this is more method that measurements.

Drumettes

Your favorite hot sauce-we love Cholula, but tapatio is also quite tasty

Cornflake crumbs

Garlic powder

Kosher salt

Your favorite cooking spray-again I like to use a butter spray on here, just because the original hotwing recipe douses the wings in melted butter.  That's a real NO-NO for those of us who care about our arteries.

After de-fatting the wings, i.e. take off that skin as well as the globs of grossness, place in a non-reactive metal bowl and cover with hot sauce.  Let marinate anywhere from 2 hours on up to 24.  The longer they sit in the hot sauce, the spicier they will become!

Pre-heat the oven to 400.  Line as many cookies sheets as you need with foil and cover with cooking spray.

In a large Ziploc bag, add 2 C of cornflake crumbs, 1 tsp of garlic powder and 1 tsp salt.  Mix well.  Use this as your guide.  You may need more, but throw out whatever is left.  

Remove wings from hot sauce and add 3-4 (depending on size of drumettes) to Ziploc and coat thoroughly in crumb mix.  Place on prepared sheet pans-leaving at least an inch between each wing.  

If you like the wings a bit crisper-Spray a rack and put the prepared wings on it and put the rack over the pan. Roast for 30.  Check.  Depending on your oven, size of wings and how many trays you have-another 15-30 minutes might be needed.  

Make sure juices on running clear.

On Friday-I'm going to share some "out of the box" wing recipes that ran in a local newspaper in my neck of the woods.  Can't call them healthy (again), but they do use the oven and I'll even be able to give you the calorie/ fat count.

Sorry about that part!

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