Oven Baked Chicken Wings

Hey everyone! Long time, right?

Let me start this post by asking, “Who doesn’t love chicken wings?” For a long time, I’ve tried to make my own version. I usually do so once a year and end up failing miserably. But last Sunday, I found a very simple recipe. The end result, blew me away.  I added a pack of Hidden Valley Ranch dip mix & Hot sauce, but that’s up to you.

Oven Baked Chicken wings
3 lbs. chicken wings.
1/2 c. butter
1 egg
1/2 c. milk
1 c. flour
1 tsp. baking powder
2 tsp. paprika
1 tsp. salt
*Optional: 1 pack Hidden Valley Ranch dip mix package
Hot sauce. (I use Crystal, but LOVE Frank’s)

Melt butter on cookie sheet (I use my Pampered Chef Stoneware: Large Bar Pan). Combine flour, baking powder, paprika, half the HV Ranch pack and salt in a shallow plate. Beat egg, add milk, and half the HV Ranch pack. Dip chicken pieces in egg-milk mixture and roll into dry ingredients. Place chicken, skin side down on cookie sheet, don’t crowd. Bake 1/2 hour in 400 degree oven, turn pieces and bake 1/2 hour longer.

*Before serving, I tore off the tips.

I made some instant Mashed Potatoes. I ONLY use Idahoan when I’m lazy and don’t wish to make it from scratch.

I hope you enjoy this recipe. If you make it, I would love some feedback.

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Oregano-Lemon Roasted Chicken w/ Croutons

This is my favorite Barefoot Contessa recipe of all time. It leaves your house smelling like a French Bistro. A simple inexpensive recipe that I’m sure you’ll love as much as I do. If done as instructed, It comes out very juicy. An excellent Sunday dinner meal.

INGREDIENTS

1 (4 to 5-pound) roasting chicken

1 large yellow onion, sliced

olive oil

Kosher salt

2 Tbs dried oregano

Freshly ground black pepper

2 lemons, quartered

2 tablespoons unsalted butter, melted

6 cups (3/4-inch) bread cubes (1 baguette)

DIRECTIONS

Preheat the oven to 425 degrees F. Take the giblets out of the chicken and wash it inside and out. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper and the oregano. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. (What I do is at the half way mark, I turn the pan 180 degrees.) Cover with foil and allow to sit at room temperature for 15 minutes. (Don’t worry about the burnt onions, it’s delicious.) Meanwhile, in a large saute pan heat 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. (You can do this, or on a baking pan I place the bread in the oven 10 minutes before the chicken is ready.) Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Serve with green beans.