Hey guys! Wing night was a hit per usual! I typically separate the wings myself or have the hubby do it, but this time I made the butcher do it. That is the hardest part. I like to try new concoctions with my wing sauce, so here is what I made this time…
Buffalo Sauce- 1 stick of butter melted, an entire bottle of hot sauce (mine was not full, so I added a bit of the Piri-Piri sauce), a few squirts of honey, and a bit of salt, pepper, and garlic powder. I dipped mine in some blue cheese at the end. Classic combo to me, but if you prefer Ranch, I guess that is ok =)
Teriyaki-Sesame- I didn’t measure. I sort of just used up a little bit of this and that from my Asian pantry plus some honey to add a touch of sweetness. The only extra thing I put in the sauce that is not pictured was the last of the hoisin that I had already rinsed out and recycled. I added a bit of minced garlic as well.
Some people brush the chicken with the sauce, but I just cook mine plain with olive oil and season them with salt, pepper, garlic powder, and onion powder. I prepare the sauces while I am cooking the chicken and then when they are done, I coat them in the sauce. I always leave a few plain ones for the girls, although Becca really liked the Teriyaki-Sesame flavoring. They cooked at 400 for about 50 minutes. Only 3 wings were left. 
As I was making the wings it dawned on me that we needed something else to go with them, so I found some red potatoes in the pantry. I cut them in thin slices, coated them with olive oil, salt, pepper, garlic powder, onion powder, and fresh thyme. I put a few pats of butter in my cast iron and a bit more oil and fried up them up until browned and crispy on the outside and cooked through on the inside, about 20 minutes. There were no leftovers…
Fun Foodie Family 