I hear today is National Comfort Food Day. I'm pretty sure there is a "holiday" every day, but you got to love National Comfort Food Day. Is that like a free pass to eat whatever you like? Hmmm.
Let's talk comfort food. Sometimes that can be a big bowl of soup for me, or pasta, pasta is always a winner. Pizza works too, or some really good bread. But when it comes down to it, I like food I can eat with my hands. Crispy chicken wings, that make my hands slightly sticky and my face a little messy. Yep, that is how you know it is comfort food. These chicken wings are one of my most favorite things to make any time of the year. Summer, yep, that works. Fall time, you know it, football, wings and beer are meant to be said together. Or now, during winter, when it is too cold to go outside. Make a batch, dig in, and enjoy.
Happy weekend, xxoo!
Crispy Buffalo Wings with Cranberry Red Jalapeno & Salsa Verde
serves 4 (6 possibly, but really this could serve 2, I'm just saying)
recipe adapted from i am a food blog
3 1/2 pounds chicken wings
2 tablespoons baking powder
3/4 teaspoon salt
1/2 cup Cranberry Red Jalapeno Sauce (or your favorite hot sauce, sriracha works great too)
4 tablespoons unsalted butter, melted
2 tablespoons molasses
Pat chicken wings dry with a paper towel and let sit out for 15 minutes. Preheat oven to 250 degrees, adjusting racks to upper middle and lower-middle.
Place wings into a large ziplock bag. In a small cup, combine baking powder and salt. Then add to bag and give it a good shake to evenly coat.
Using a baking sheet, line it with parchment paper, and then place a wire rack over top of the baking sheet. Arrange the wings, skin side up on the rack. Bake on the lower rack for 30 minutes. Increase temperature to 425, and move the wings to the upper rack. Continue to bake for another 45 minutes until golden and crispy.
In the mean time, stir together hot sauce, melted butter and molasses. Set aside.
Remove from the oven and let cool for 5 minutes. At that point, dump the wings into a large bowl and toss with wing sauce. Serve with Salsa Verde (or blue cheese dressing, I won't judge you).
2 cups cilantro leaves
1/2 cup flat leaf parsley leaves
4 tablespoons olive oil
2 tablespoons lime juice
1 garlic clove, minced
pinch of lime zest
salt + pepper
Pulse cilantro leaves and parsley in a food processor. Add olive oil, lime juice, garlic, lime zest and a little salt and pepper. Pulse a few more times. Taste, and adjust. Set aside.