Friday, January 31, 2014

WINGS - Bayou Bourbon style

My husband and I HEART Wings! He likes his a little hotter than mine, however we both enjoy eating them. The reason that we don't eat them, often anymore, is we changed the way that we eat. Yes sadly, those scrumptious little bites of goodness are in NO way good for our bodies, being fried and covered in a butter-based sauce. Although they are the PERFECT food for the game, they are not so great for us. So, what do we do about it?  We make them ourselves, using Bayou Bourbon Glaze and Seasoned Salt, instead of ordering Take-Out or buying the "pre-made" ones in the Grocery Store.  Sometimes, we even just use Chicken Drumsticks, instead of actual wings, for portion control and ease of eating. This helps us prevent over-eating and stuffing our bellies with Poultry Perfection. So, you can choose which you'd like to use - either Drumsticks or actual wings. The recipe is going to be the same, except for the cooking time. Obviously, the Drumsticks will take longer to bake. Yes, I said BAKE! Fried is an issue, remember?

You will need to place your chicken (whatever kind-drumsticks, wings, boneless breast-it all works) in a casserole dish or an aluminum pan with a lip on it. You can use a cookie sheet, as long as it has an edge and is not flat. This prevents the juices from spilling over into your oven. I like to line them with foil for easy clean-up, as well. Next, you will lightly sprinkle Tastefully Simple Seasoned Salt over the chicken.  Now, take a silicon bush and lightly stroke Bayou Bourbon Glaze all over the chicken. Once you have it lightly covered,  do it again for a second coat. This works better than trying to saturate the meat, immediately, as it keeps the "run-off" to a minimum.  They are now ready to go into a preheated 400 degree oven, to cook for 20-30 minutes. Remember, that the cooking time is cooking to vary depending on the thickness of your chicken and if it has a bone or not. It's a good idea to use a meat thermometer on the thicker pieces of meat, {chicken needs to be at least 180 degrees} That's it, Y'all!!!  So simple, So easy, and WAY healthier than the traditional take-out wings. Do me a favor. Make them this weekend and then send me a message to debwright@bellsouth.net letting me know your thoughts on them. I greatly value the feedback. ENJOY!


Using bone-in wings

12 Drumsticks -plenty for my Family of 4
 Food for the last football game - Wings, Artichoke & Spinach dip with veggies,and  
Corn Black Bean Salsa over cream cheese served with tortilla chips