Crispy Buffalo Wings
Today i’m going to tell you the secret to Crispy, Crunchy, and Tangy Buffalo Wings that are perfect for the big game.
Hey Football Fans,
Have you ever tried making buffalo wings at home for game day? I’m sure most of you have before…. BUT have you made really delicious restaurant quality ones? Probably not. Today i’m going to tell you the secret to Crispy, Crunchy, and Tangy Buffalo Wings that are perfect for the big game.
The Wings
Alright - so the main thing we want to do with the wings is give them a nice crunchy outer skin layer without adding any breading. In order to do that, we’re going to want to reduce the moisture from the inside of the wings. So first, we’re going to PAR bake the wings on a wire rack so the fat and extra water that’s inside the wings can drip out below. (par bake means that we aren’t going to fully cook the wings. We don’t want them to dry out on us.) Once the wings are par baked, we’re going to pull them out of the oven and let them rest. Then, we’ll give them a quick seasoning, toss them in baking powder, and bake with whatever method you prefer. Air fry, fry, or bake these up for a crispy golden delicious exterior and a tender juicy interior.
The Sauce
Use about 6-8 oz. of your favorite hot sauce and mix with 2-4 Tbsp of melted butter, depending on your heat preference. Toss the crispy cooked wings in the sauce and serve with chopped parsley or green onion, bleu cheese, and some carrot and celery sticks!
The Recipe
Preheat oven to 350 degrees.
Pat your wings dry with paper towel, then salt.
Place wings on a wire rack into preheated oven for 10 minutes.
Remove from oven and let rest 5 minutes.
Salt & Pepper the wings and lightly coat them in baking powder
Cook the wings using preferred method (Bake, fry, or air fry) until they reach an internal temperature of 165 degrees.
Remove from heat and let sit for 10 minutes.
Toss your wings in the sauce you made
Plate and serve with blue cheese, carrots and celery sticks, and garnish with parsley or green onions.
Enjoy!
Keep spreading love, good people!
Best,
Chef Jake
Spaghetti Squash & Turkey Meatball Recipe
This versatile root vegetable is known for its uniquely stringy texture and traditional squash flavor. Follow along for a healthy spin on spaghetti & meatballs.
Hey friends,
Fall is here! That means squash of all varieties can be found in grocery stores across America. Today, we’re going to talk about a type of squash you’ve probably already heard of before. Spaghetti Squash. This versatile root vegetable is known for its uniquely stringy texture and traditional squash flavor.
For our recipe, we took an Italian staple, “Spaghetti & Meatballs”, and lightened it up a bit for a feel good alternative to a carb heavy classic. Just follow these easy steps below to make this delicious dish!
Yields: 4-6 Servings
Ingredients:
1 Spaghetti Squash
1 Package of Ground Turkey
1 Can Crushed Tomatoes
2 Tbsp. Tomato Paste
1 Sweet Onion
2 Tbsp. Minced Garlic
1 Tbsp. Lemon Juice
2 Tbsp. Honey
3 Tbsp. Salt
2 Tbsp. Pepper
Red Pepper Flakes, to taste
Bonus: 2 Tbsp. Calabrian Chili Pepper Powder, if you have it
For the sauce:
Dice half of the onion. Reserve other half for turkey meatballs
Place onions in lightly oiled pot on medium high heat. Sweat onion
Add the can of crushed tomatoes, tomato paste, minced garlic, honey, half the salt and pepper, and Calabrian chili powder, if you have it. Mix together and taste. Adjust seasoning to taste.
Once sauce begins to bubble, adjust the heat and bring sauce to a very gentle simmer. Allow to cook, stirring occasionally so sauce doesn’t burn the bottom of the pot.
When ready to eat, add lemon juice and mix in.
For the meatballs:
Preheat oven to 375 Degrees Fahrenheit.
Grate other 1/2 onion into a bowl.
Mix ground turkey with 1/2 the salt, pepper, and grated onion. Add any additional seasonings to taste.
Make approximately 3 oz. meatballs. Rolling in your hand, then placing on a sprayed cookie sheet.
Place cookie sheet in oven and cook for 15-20 minutes.
Once the meatballs have browned, remove from the oven and add to the sauce to finish cooking.
Turn pot up to medium and cook while spaghetti squash finishes cooking
For the squash:
Preheat oven to 425 Degrees Fahrenheit.
Cut Spaghetti squash in half. Scoop out the seeds and season with EVOO, pinch of salt & pepper.
Place squash in a baking dish cut side up. Wrap the dish in aluminum foil and place in the oven for 20 minutes. Then remove foil and cook for additional 30 minutes.
Remove from oven and allow to cool enough to handle.
Once cooled, grab a fork and scrap the spaghetti-like inside of the squash into a bowl.
Assemble all of your ingredients, top with parmesan and/or red chili flakes and enjoy!
