Category: Dips, Dressings, and Spreads

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…