Baseball, Babies and a Bride
Posted August 10, 2010
Happy Christmas Eve everyone! Now I know that this may not be traditional Christmas Eve food, but after your fill of turkey, mashed potatoes and stuffing I bet you will want something a little different come Saturday. In keeping with the appetizer theme that I mentioned yesterday, today I thought I would present a variation on another favorite: Chicken Wings. Whenever you hear the words “chicken wings” you probably imagine something like this. The red hot spicy wings that they have challenges for. These wings however, are a little different. They are still quite addictive but instead of a spicy hot sauce they are coated in a tangy sauce full of fresh cracked black pepper and fresh chopped garlic.
One of the first dinners that Ryan ever made me was chicken wings, because he knew how much I loved them. It was really sweet. I went over to his apartment after work and he was in the kitchen frying the wings. The first thing he said was “These are messy!” And he was right, grease was everywhere. But despite nearly burning his hands off as he tried to turn the chicken wings with a fork, he kept cooking them for me. After we finished the wings, I offered to do the kitchen clean up and from that point on I have always baked my wings. Not only do they require less clean up but they are also better for you. And don’t worry, they will still be crispy.
Makes about 15 wings
You will need:
- 1.5 to 2 lb chicken wings, tips trimmed and cut at the joint (Note: Sometimes you can find “party wings” at your local store, or the frozen drumettes, you can use them if you prefer), rinsed and pat dry
- 1 egg
- 2 tablespoons milk
- 1 cup all purpose flour
- 1 teaspoon seasoning salt
- 1/4 cup canola oil
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 4 cloves garlic, minced
- 2 teaspoons fresh cracked black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Set aside.
- In a bowl whisk together egg and milk. In a resealable plastic bag combine flour and seasoning salt. Dip wings in egg mixture then transfer to plastic bag and shake to coat. Transfer to a plate and allow to set for 15 minutes.
- Place chicken wings on prepared baking sheet. Drizzle with canola oil. Bake in preheated oven for 20 minutes. Turn and cook for another 15 – 20 minutes or until browned and cooked through.
- Meanwhile, while your wings are cooking, in a large bowl whisk together olive oil, white wine vinegar, minced garlic, pepper, kosher salt and garlic powder. Let sit at room temperature for about 25 – 30 minutes to let the flavors mingle.
- Once wings are cooked, use tongs to transfer hot wings to bowl with garlic pepper mixture. Toss to coat. Serve hot.
Don’t forget the wet naps, despite the fact that they are missing the traditional red sauce, these can be quite messy. Or maybe its just when you pick up the left over garlic pieces with your fingers like I have a tendency to do. Enjoy!
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