Baked Buffalo Wings

Are you ready for some football?!??!  We were!  This past Sunday, we had our second playoff party of the season, to watch our beloved New England Patriots beat the Baltimore Ravens, in a nailbiting game.  The game was the reason for the party, but after having hosted the week before, the question was what to make that was different, yet delicious?  I had been wanting to make hot wings for a while.  I used to make them, but wanted to see if there was a different way to experiment with.  I found this recipe on allrecipes.com, and the key difference was coating the wings with flour first.  They came out good, but I think next time, I would add a little more of the butter/hot sauce mixture, first because I just barely had enough, but also I might baste at least once during cooking.

And the game?  With a bit of luck at the end when the Ravens' kicker shanked wide left, the Patriots advanced to the Super Bowl.  We're going to the Super Bowl, baby!!!

• ¾ cup all-purpose flour
• ½ tsp. cayenne pepper
• ½ tsp. garlic powder
• ½ tsp. salt
• 20 chicken wings
• ½ cup melted butter
• ½ cup hot pepper sauce (i.e., Frank's RedHot)
  (less or more, to personal taste)

DIRECTIONS

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray.
2. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix.
3. Add to the bag the chicken wings and then seal and toss until well coated with the flour mixture.
4. Place the wings onto the prepared baking sheet, and place into the refrigerator.
   (I actually used a Rubbermaid container instead of a baking sheet for this step)
5. Refrigerate at least 1 hour.
6. Preheat oven to 400°.
7. Whisk together the melted butter and hot sauce in a small bowl.
8. Dip the wings into the butter mixture, and place back on the baking sheet.
9. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes.
10. Turn the wings over halfway during cooking so they cook evenly.
    (I didn’t end up turning because I was afraid that the hot sauce/flour coating would come off while turning)
    

Adapted from:  allrecipes.com

Loaded Baked Potato Soup

About a year ago, I had saved this recipe because who doesn't love loaded baked potatoes?  It took me a year to finally get around to trying it.  The day after New Year's 2012, Catherine and I were looking for something to do, and this came to mind, especially since January is Soup Month.  As I note below, baking the potatoes and then peeling them was a pain in the tookus.  The next time we make it, I may just take the lazy way and peel them first and then boil them.  I honestly don't think it will taste that different.  And let me just say, this was one delicious soup!

• 6 slices of bacon, diced and fried
• 1 Tbsp. bacon drippings, reserved 
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 Tbsp. all-purpose flour
• ½ tsp. dried basil
• ½ tsp. pepper
• 4 cups (2 cans) chicken broth
• 2-3 large baked potatoes, peeled and cubed
  (Although I baked and peeled and cubed the potatoes, I will admit it was rather time-consuming and a bit of a hassle.  For future reference, peeling and boiling potatoes would be an easier solution to save time, if preferred)
• 1 cup half-and-half cream (I used ½ cup milk, ½ cup half and half)
• ½ tsp. hot sauce
• 1 cup shredded cheddar cheese
• Salt, to taste

Garnish

• Sour cream
• Bacon strips, diced 
• Green onions or chives, sliced
• Cheddar Cheese, shredded

DIRECTIONS

1. In a large saucepan, cook bacon until crisp. Drain the bacon, reserving about 1 tablespoon of drippings. Set bacon aside on paper towel covered plate to drain. 
2. Sauté onion in the drippings until tender.  As the onion becomes translucent, add the garlic, taking care that the garlic does not burn.
3. Stir in flour, salt, basil and pepper; mix well.
4. Gradually add broth. Bring to boil; boil and stir for 2 minutes.
5. Add most of the potatoes (reserve some in case mixture is too thin), cream/milk, cheese, and hot pepper sauce; heat through but DO NOT BOIL, stirring continuously. If mixture is too thin, mash some of the potatoes and add to broth or add some potato flakes. If mixture is too thick, add more liquid (broth, cream, milk, or water). 
6. Garnish with bacon, sour cream, green onions, and additional cheese, if desired.

Adapted from:  AllRecipes


Nutritional Data:
(click on image for larger view)