Thai Wings

Every since I saw this amazing article, I've been making chicken wings for almost every football game. (I'm not really into football, so it gives me a tasty project while Jamie's screaming at the TV and checking his fantasy football scores.) Last night was the first wing-dinner of the season, and I decided to try a new one. Grace Parisi's recipe has a basic formula, then you add a few things to customize it. Our favorites have been the Maple-Chipotle, Jamaican Jerk, and Old Bay. This time, I thought I'd use the same formula but add a spicy, sweet, sour Thai twist. Big hit! They are totally joining the wing roster.

They're spicy and sweet and tangy and super addictive. And the basil and cilantro add a nice fresh contrast. Can't wait to make them again.

Superbowl wings

I found an amazing wing recipe in Food & Wine last year and have been making them all year for games for Jamie and our friends. After trying several flavors, we decided the maple-chipotle and Jamaican jerk were the best options. For maple-chipotle, you toss 2lb of wings w 2 tablespoons flour, 1 tsp salt and 1 tsp drie sage. Spray w oil and roast for 45 minutes at 500. Melt 2 tbsp melted butter w 2 1/2 tbsp frank's red hot, 2 minced canned chipotle peppers w a little adobo sauce and 2 tbsp maple syrup. Toss the crispy wings and serve. For Jamaican jerk, toss the wings w 2 tbsp flour, 1/2 tsp powdered onion, 1/2 tsp powdered garlic, 1/2 tsp dries thyme, and 1 tsp salt. Roast for 45 at 500. Mix 2 1/2 tbsp franks red hot, 2 tbsp butter, and 1 tsp jerk paste and toss wings and serve. So tasty and way better than bar wings.




We just crushed 4 pounds of wings in 3 minutes. They're so crispy and the flavors are so intense and just totally irresistable.








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