Tuesday, December 9, 2014
December isn't going to much easier. We've put Christmas decorations up. Yay! Trying to get shopping completed, plan and prepare for Tucker's 5th birthday. Where has the time gone? We have to get ready for Christmas programs, family coming to town and bake cookies for the jolly ol' big guy.
So, I've been overwhelmed with everything that's had to be done and I'm getting overwhelmed just thinking about everything else that needs to be done and I haven't had time to sit down and share any recipes with you guys. I've cooked, taken pictures and written recipes but that's as far as I've gotten. So, before you all disown me and move on I wanted to come over here and give you a brief summary of what's been going on in the world of Lynsey Lou's and share an amazing recipe with you.
Wings. Anytime is a good time for wings, but wings and football go hand in hand. If football is on t.v. then a big platter of wings must be present. We have a favorite wing place in town, but since I've started making baked wings at home Spencer's requested them more than the one's from the restaurant. He actually prefers my wings over the ones from the restaurant.
Garlic butta baked wings. My mouth was watering after reading just the garlic butta part. I'm a sucker for garlic butter, so the fact that some wings are tossed in a big bowl if it was right up my alley. These wings were amazing. They are baked but they are still juicy and have that crispy exterior we are all accustomed to. They are coated in a dry rub and chilled to allow the spices to meld. Then they are placed in a hot oven and baked to crispy, juicy perfection. After cooked through they are tossed in that yummy garlic butter.
So this Sunday when you sit down to enjoy some football, be sure you have a plate of these garlic butta wings near by. They would also make a great addition to your Super Bowl spread. It's never too early to start planning that menu!
Garlic Butta Hot Wings
For the wings-
1 Tbsp granulated garlic
1 Tsp cayenne pepper
1 Tbsp mustard powder
1 1/2 Tsp freshly cracked pepper
1/4 Tsp ground white pepper
2 Tsp cumin
4 Pounds chicken wings
For the sauce-
2 Tbsp extra virgin olive oil
1 Tbsp mined garlic, approximately 2 cloves
1 (12 oz) bottle hot sauce
4 Tbsp unsalted butter
1 Tbsp white vinegar
1 Tbsp lime juice
In a large bowl combine granulated garlic, cayenne pepper, mustard powder, black and white pepper and cumin and whisk to combine. Remove 1 1/2 tablespoons of spice mixture for the sauce.
Rinse the wings and pat dry. Place in the bowl with the remaining spices and toss to coat. Lay the wings, in a single layer, on a baking sheet and cover loosely. Place in refrigerator for 1-2 hours.
For the grill-
Preheat grill to medium high. Place wings on the hot grill, turning, until they are crispy, about 20-25 minutes. Transfer to the cooler side of the grill, turning frequently, until cooked through, about 8-10 minutes.
Toss wings in the sauce and serve immediately.
For baked wings-
Place a wire rack on a rimmed baking sheet. Lay the wings in a single layer and place in a 375 degree oven. Cook for about 45 minutes, turning once, until cooked through and crispy. Remove and toss with sauce.
For the sauce-
Place a medium saucepan over medium-high heat. Add olive oil and garlic and saute about 30 seconds, stirring constantly. Add the reserved spice mixture and hot sauce. Bring to a simmer, add butter, vinegar, and lime juice and stir until the butter melts. Keep warm until ready to serve.
Recipe source: barely adapted from Food Network Magazine, Guy Fieri