Chicken Wings
Hubby and I were planning on spending the evening watching NFL. And he had been craving chicken wings for a while. He ordered some last weekend and wasn’t impressed, so he was still looking to satisfy that craving. We trekked out in the 6″ of snow we got and headed to grab groceries for the week and decided to make chicken wings for dinner. The only thing missing was some cold beers!
I followed a recipe from Mrs Sac’s Purple Kitchen, except used a different sauce (those B-Dubs sauces are awesome though!)
Chicken wings – from Mrs Sac’s Purple Kitchen
2.5 lbs chicken wings, rinsed, dried, separated, and wings discarded
salt and pepper to taste
1/2 tbsp garlic powder – I didn’t measure, just sprinkled some on
3-4 tbsp butter, divided
about 2 tbsp vegetable oil
BBQ sauce – I used Nance’s hot wing sauce (hot for hubby and mild for me)
Preheat oven to 400 degrees. Coat a baking sheet with tin foil and non-stick spray.
Spread out wings on the baking sheet, drizzle a little vegetable oil over them and turn to coat. We just tossed the wings in a bowl with the olive oil, salt, pepper, and garlic powder.
Lightly season wings with salt, pepper, garlic powder on both sides. Put in the oven and bake for 20 minutes, turn over and baking for an additional 20 minutes.
Meanwhile, heat approximately 1 cup sauce and 3-4 tbsp butter in saucepan (separate if using different sauces). Heat till simmering and mixture is reduced.
Remove wings from oven. If there is a lot of liquid on the tin foil, drain off, or replace and spray with non-stick spray. Pour sauce on wings and turn to coat. Bake for an additional 10-15 minutes, sauce will become like a glaze. Enjoy with ranch, bleu cheese & celery sticks.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
love your adaptations- and i agree, one-pot meals usually need more veggies!
beantownbaker — March 25th, 2013 @ 3:44 pm
Not that this meal is in any way healthy, but at least bumping up the veggies (and the servings) reduces the amount of pure indulgence per serving…
Love all the changes you made to this! And I agree- the more veggies, the merrier 🙂
beantownbaker — March 25th, 2013 @ 3:45 pm
Glad I’m not the only one!
I love that idea to just throw extra veggies in. I always have some leftover unused veggies going bad in the fridge after I’ve used some for a recipe. The biscuits on this look amazing.
This looks rich and satisfying. I love the idea of biscuits on top rather than pie crust. Cream cheese chive biscuits sound especially delicious!
beantownbaker — March 26th, 2013 @ 7:29 am
I definitely plan to make these biscuits again some time. They’d be delicious even without the creamy pot pie filling under them.
I love the thought of throwing the extra veggies in, i think a lot of people are hesitant to do so. This looks so delicious and satisfying 🙂
beantownbaker — March 26th, 2013 @ 8:16 pm
Yea when it comes to cooking, I figure there’s no harm in playing with recipes. Baking is another story…
My boyfriend, who eats a good portion of the overall meals I cook plus leftovers, hates veggies. This is a problem, because I don’t like food going bad but I can’t eat it all myself. I love recipes like this because it’d probably be SO tasty, he’d hardly even notice the abundance of green. Or he’d pick the peas out. Who knows.
beantownbaker — March 26th, 2013 @ 8:16 pm
I can’t imagine hating veggies… But I agree, I think he’d hardly notice the veggies in this. It’s that creamy and delicious.
This recipe looks delicious. Do you know the nutritional values? If you post it on http://www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.
I love that you topped this off with biscuits instead of the traditional flaky crust!
beantownbaker — March 28th, 2013 @ 6:53 am
Biscuits are always the right answer 😉