Chicken Wing Week: Day 6 - Salt & Vinegar Wings

This is my last recipe of Chicken Wing Week! I hope you’ve enjoyed this week because I’ve had a lot of fun. Margie has one more recipe coming at you tomorrow!

Salt & Vinegar Chicken Wings

This recipe is tailored towards two adults and makes about 12 wings. Multiply as needed.

Ingredients:

Marinade

• 1 TB of avocado or olive oil

• 2 TB red wine vinegar

• 1 tsp kosher salt

• 1/2 tsp black pepper

Other Ingredients

• 2 TB avocado oil

• 2 TB red wine vinegar

• 1 tsp salt

• 1/2 tsp dried oregano

• 12-14 traditional bone-in chicken wings (about 2 #)

• Helpful tools: wire rack that fits inside your baking sheet, tongs, aluminum foil, and a meat thermometer.

Directions:

1. Preheat your oven to 425 degrees F.

2. In a large mixing bowl, mix your quick marinade of oil, vinegar, salt and pepper. Toss your wings in the marinade, making sure to coat every wing evenly. NOTE: Make sure you don’t let the wings sit in the marinade for too long (more than a couple minutes) because the acid from the vinegar will start to cook the chicken).

3. While you wait for your oven to preheat, cover your baking sheet with a layer of aluminum foil and place your wire rack on top. NOTE: If you don’t have a wire rack, that’s ok too! You’ll just need to flip your wings half way through the baking time. The wire rack allows for better air circulation and crispier, evenly cooked wings.

4. Bake in the center rack of the oven for 25 minutes at 425 degrees F. If you don’t have the wire rack, make sure you flip the wings halfway through this 25 minute cooking time.

5. Remove the wings from the oven and turn the oven onto broil. This is the part that is magical for the crispy skin, but you must keep a close eye on it since everyone’s oven is different, and broiling happens quickly. I normally broil wings for 2 minutes in my oven, but for this recipe I want the skin to be extra crispy, to compensate for the super thin sauce. Therefore I broiled for 3 minutes on each side, with the wings on the top rack. They should be close to the broiler but not touching ANY flames. Therefore, they broil for 6 minutes total.

6. It’s important to measure the temperature of your wings to make sure they are cooked throughout and at least 165 degrees F. If you prefer a drier wing, you can take them up to 175-180 degrees F. This part is up to you!

7. While your wings are broiling, it’s time to mix up the salt & vinegar sauce. In a large mixing bowl that can fit all of your wings, mix 2 TB avocado oil, 2 TB red wine vinegar, 1 tsp of salt, and the dried oregano. Adjusting the ratio of oil to vinegar here is totally up to you. (i.e. If you love a really acidic salt & vinegar flavor, try using more vinegar)/

8. Once your wings are done broiling, using tongs, transfer them to your mixing bowl and coat with sauce really well.

9. To serve, you can pour a little extra sauce on top and top with a little extra oregano if you’d like.

I hope you enjoy this wing recipe and stay tuned for the last recipe tomorrow over on Margie’s blog <<click here>>!

CHICKEN WING WEEK RECIPE ROUND-UP:

Day 1 - Dre’s Original Baked Wings

Day 2 - Margie’s Thai Curry Dry Rub Grilled Wings

Day 3 - Mexican Dry Rub Wings

Day 4 - Chicken Tikka Masala Wings

Day 5 - Margie’s Strawberry Sriracha BBQ Glazed Wings

Day 6 - Salt & Vinegar Wings

Have a great weekend,

Andrea

Chicken Wing Week: Day 4 - Chicken Tikka Masala Wings

Chicken Tikka Masala is probably Mikey’s favorite thing that I make. He asks for it every week, so I thought why not get creative and make the same magical spice combinations in wing form?

Chicken Tikka Masala Wings

This recipe makes enough for about 24 wings!

Ingredients:

Marinade

• 1 cup plain Greek yogurt

• 1 TB lemon juice

• 1 TB garam masala powder

• 2 tsp ground black pepper

Other Ingredients

• about 2 dozen traditional bone-in chicken wings (about 4 #)

• 2 TB Avocado Oil

• 3 TB butter

• 1 TB minced garlic

• 1/4 cup tomato paste

• 1/2 cup half n half, heavy cream, or full fat coconut milk

• 4 tsp garam masala

• 1 tsp paprika

• 1/2 tsp salt

• Helpful tools: wire rack that fits inside your baking sheet, tongs, aluminum foil, and a meat thermometer.

Directions:

1. In a large mixing bowl, mix all of your marinade ingredients. Add your wings and coat them evenly. Cover your bowl and put in the refrigerator to marinate for 30-60 minutes. NOTE: I like to cover use a bowl that has a lid (i.e. Pyrex) so that I can shake the wings up a bit to coat them better.

2. Remove your wings from the refrigerator and preheat your oven to 425 degrees F. Cover your baking sheet with a layer of aluminum foil and place your wire rack on top. NOTE: If you don’t have a wire rack, that’s ok too! You’ll just need to flip your wings half way through the baking time. The wire rack allows for better air circulation and crispier, evenly cooked wings.

3. Heat a big soup pot or dutch oven to medium-high heat, then add your avocado oil. Using your tongs, place some of your wings skin side down, into the pan. Hearing a sizzle is VERY important at this step. If you don’t hear a good sizzle, your pan isn’t warm enough yet and you won’t get a good sear to lock in the juices. It’s also important not to over crowd your pan because then you will steam your wings instead of searing them. Make sure they aren’t touching. You will most likely need to do this step in a couple batches depending on the size of your pot and amount of wings you are making.

4. Sear the chicken wings for about 3 minutes until golden brown, then flip and repeat on the other side. Once both sides are seared nicely, use your tongs to remove the wings and place on the wire rack, that is on top of your baking sheet and repeat the process until all of your wings are seared and on your wire rack.

5. Bake in the center rack of the oven for 25 minutes at 425 degrees F. If you don’t have the wire rack, make sure you flip the wings halfway through this 25 minute cooking time.

6. While the wings are baking, it’s time to make your chicken tikka masala sauce to coat your wings! Reduce the heat of your soup pot to medium heat and add 2 TB of butter. Once melted, add your minced garlic and saute until fragrant (about 30-60 seconds).

7. Add your tomato paste, half and half, and water and mix well until combined. Add 4 tsp garam masala, paprika, and salt. Allow to come to a simmer, reduce heat a little to medium-low and let cook until your wings are done baking.

8. Remove the wings from the oven and turn the oven onto broil. This is the part that is magical for the crispy skin, but you must keep a close eye on it since everyone’s oven is different, and broiling happens quickly. In my oven, I broil for 2 minutes on each side, with the wings on the top rack. They should be close to the broiler but not touching ANY flames. Therefore, they broil for 4 minutes total. NOTE: It’s important to measure the temperature of your wings to make sure they are cooked throughout and at least 165 degrees F. If you prefer a drier wing, you can take them up to 175-180 degrees F. This part you can adapt to your preferences.

9. While wings are broiling, add your last TB of butter to the sauce and let melt and mix in evenly.

10. Once your wings are cooked to your preference, toss them in a couple TB of sauce to coat and serve. I like to serve with a little chopped cilantro on top but that is optional.

I hope you have been enjoying Chicken Wing Week so far! We still have THREE more recipes coming at you! Head to Margie’s blog tomorrow <<click here>> because she’s up next and you don’t want to miss her next creation!

Happy Wednesday,

Andrea

Chicken Wing Week: Day 3 - Mexican Dry Rub Wings

Mexican Dry Rub Wings

This recipe makes enough dry rub for about 24 wings!

Ingredients:

• 2 TB chili powder (feel free to add more if you want them spicy!)

• 1 TB garlic powder

• 1 TB onion powder

• 1 TB cumin powder

• 1 TB coconut sugar (or brown sugar)

• 1 tsp kosher salt

• about 2 dozen traditional bone-in chicken wings (about 4 #)

• Helpful tools: wire rack that fits inside your baking sheet, tongs, aluminum foil, and a meat thermometer.

Directions:

1. In a large mixing bowl, mix all of your spices well to create your dry rub. Add your wings and coat them evenly in the dry rub. Cover your bowl and put in the refrigerator to marinate for 30-60 minutes.

2. About 5 minutes before your marinading is over, preheat your oven to 425 degrees F. Cover your baking sheet with a layer of aluminum foil and place your wire rack on top. NOTE: If you don’t have a wire rack, that’s ok too! You’ll just need to flip your wings half way through the baking time. The wire rack allows for better air circulation and crispier, evenly cooked wings.

3. Remove your chicken wings from the fridge and lay them on your wire rack for 25 minutes at 425 degrees F. If you don’t have the wire rack, make sure you flip the wings halfway through this 25 minute cooking time.

4. Remove the wings from the oven and turn the oven onto broil. This is the part that is magical for the crispy skin, but you must keep a close eye on it since everyone’s oven is different, and broiling happens quickly. In my oven, I broil for 2 minutes on each side, with the wings on the top rack. They should be close to the broiler but not touching ANY flames. Therefore, they broil for 4 minutes total.

5. It’s important to measure the temperature of your wings to make sure they are cooked throughout and at least 165 degrees F. If you prefer a drier wing, you can take them up to 175-180 degrees F. This part you can adapt to your preferences.

I hope you enjoy this wing recipe and stay tuned to the rest of CHICKEN WING WEEK! Make sure you head to Margie’s blog <<click here>> to check out her Thai Curry Dry Rub Wing recipe from yesterday. I’ll be back tomorrow with new flavors!

Have a great day,

Andrea

Chicken Wing Week: Day 1 - Dre's Original Baked Wings

Welcome to a very exciting collaboration with one of my very best friends Margie (@margiefoodie) over at MargieFoodie.com! Today, May 3rd, through Saturday, May 9th, one of us will share a chicken wing recipe on either of our blogs. I’ll recap everything at the end of the week, in case you miss anything, but it is bound to be an amazing week.

First up today, I’m sharing a baked wing recipe that’s a great starting point for any of your chicken wing needs. I think it’s a great place to begin this flavorful week.

Dre’s Original Baked Wings

I typically make 6-8 wings per adult, so this recipe is tailored towards two adults. Multiply as needed.

Ingredients:

• 3 TB of avocado or olive oil

• 3 TB red wine vinegar

• 1 tsp dried parsley

• 1 tsp kosher salt

• 1 tsp black pepper

• 12-14 traditional bone-in chicken wings (about 2 #)

• Helpful tools: wire rack that fits inside your baking sheet, tongs, cast iron grill pan, aluminum foil, and a meat thermometer.

Directions:

1. Preheat your oven to 425 degrees F.

2. In a large mixing bowl, mix your quick marinade of oil, vinegar, parsley, salt and pepper. Toss your wings in the marinade, making sure to coat every wing evenly. Set to rest while you heat your grill pan and prep your baking sheet. NOTE: Make sure you don’t let the wings sit in the marinade for too long (more than a couple minutes) because the acid from the vinegar will start to cook the chicken).

3. On the stove, heat a cast-iron pan (grill pan is preferred but not necessary), to medium-high heat. While you wait for it to warm up, cover your baking sheet with a layer of aluminum foil and place your wire rack on top. NOTE: If you don’t have a wire rack, that’s ok too! You’ll just need to flip your wings half way through the baking time. The wire rack allows for better air circulation and crispier, evenly cooked wings.

4. Once your cast iron pan is ready, use your tongs to place about half of your wings skin side down, into the pan. Hearing a sizzle is VERY important at this step. If you don’t hear a good sizzle, your pan isn’t warm enough yet and you won’t get a good sear to lock in the juices. It’s also important not to over crowd your pan because then you will steam your wings instead of searing them. Make sure they aren’t touching. You will most likely need to do this step in 2-3 batches depending on the size of your pan and amount of wings you are making.

5. Sear the chicken wings for about 3 minutes until golden brown, then flip and repeat on the other side. Once both sides are seared nicely, use your tongs to remove the wings and place on the wire rack, that is on top of your baking sheet.

6. Once all of your wings are seared, bake in the center rack of the oven for 15 minutes at 425 degrees F. If you don’t have the wire rack, make sure you flip the wings halfway through this 15 minute cooking time.

7. Remove the wings from the oven and turn the oven onto broil. This is the part that is magical for the crispy skin, but you must keep a close eye on it since everyone’s oven is different, and broiling happens quickly. In my oven, I broil for 2 minutes on each side, with the wings on the top rack. They should be close to the broiler but not touching ANY flames. Therefore, they broil for 4 minutes total.

8. It’s important to measure the temperature of your wings to make sure they are cooked throughout and at least 165 degrees F. Mikey prefers a drier wing, so sometimes I take them up to 175-180 degrees F. This part you can adapt to your preferences.

The rest is totally up to you! You can add your favorite wing sauce or eat them as is.

I hope you enjoy this wing recipe and stay tuned to the rest of CHICKEN WING WEEK! Head to Margie’s blog tomorrow <<click here>> for tomorrow’s chicken wing recipe!

Have a great start to your week,

Andrea

Tips for Hosting an Easy Dinner Party

It is no secret that I love to cook. Feeding people is my love language and my house will always be open to transform empty bellies into full and happy ones. I hosted a dinner party the other night and when I shared a few snippets of it on Instagram, a few of you reached out and asked me to share my tips on how to make hosting a dinner party easier. I am proud to say that it was amazing and I was able to create a dinner party magic in less than 2 hours. You read that right. I started cooking/setting up around 4:45 and my guests walked through the front door at 6:30. So how did I do it? I will show you how.

Planning:

In order to whip something like this up so quickly, you have to plan. I did a few major things that made this night super easy for me:

1. I planned my menu out at least a week in advance and checked with all of my guests that they were fans of foods that not everyone loves, i.e., mushrooms in this case. I chose dishes that were not super detailed and needy, so that I could be cooking multiple things at once (I’ll get more into this in a little bit).

2. I grocery shopped the night before and left everything out on my counter that wasn’t perishable, and put everything together in the fridge that I’d need. This allows you to pull everything out and not go searching through your cupboards/fridge trying to find each ingredient. You’d be surprised how much time you can save when you don’t have to keep walking to the pantry.

3. I made a rough timeline of what I wanted to cook when. For example, my appetizer was something that needed to sit and stew a little, so I started this first. This allowed me to not have to think about what I needed to do next because it was all written down for me. I just check things off my list.

Decor:

When it comes to decor, I love to have things like books, place mats, candles and such all around. Instead of getting extra decor out to decorate my table, I just used what was already sitting out around me. I walked around my living room and grabbed things like pumpkins and candle sticks, and brought them to my table. I have a little storage cupboard by my front door, who’s top houses my keys and such, but inside I actually hide away all of my entertaining dishes, so that when it’s time to bring them out, they are all in one spot.

Personally, I find a rustic and cozy atmosphere to be the most appealing at a dinner party, so don’t get to stressed about things matching. In case you didn’t notice in the pictures above, I only had four of the gray and white tassel place mats, so I just grabbed a gray and white striped tea towel from my kitchen and added it for my 5th place setting. I’m not big on patterns matching perfectly but I generally always buy my entertaining dishes in neutral colors so that they always go together well enough.

Also, don’t be afraid to get out of the box and get creative with items that might not normally be used on the table. I like playing with height, so I stacked some big and really old coffee table books about Italian food right in the center of the table and placed my bowls for olives on them.

Cooking:

Now for the main portion of the planning and why this dinner party was so easy, did I mention everything was Gluten and Dairy Free? Here are the things I did to make my life easy:

1. I chose recipes that didn’t need to be babysat, but would still wow my guests.

2. I baked my pumpkin spice cake the morning of the dinner party at 6:30 am and did yoga while it was in the oven. BAM Kill two birds with one stone people. Also, you will automatically fill your house with the aroma of dessert all day which is a great way to start off prepping for a dinner party!

3. My appetizer was a slow cooked tomato and garlic spread for crackers (recipe to come in a special announcement). I also set out two kinds of olives and would normally do cheese as well if the crowd wasn’t dairy-free.

4. I also made a super easy and light mushroom soup because once the onions and mushrooms are sauteed and seasoned, it literally sits on the corner burner and stews for a little while, which means you can do other stuff! (Recipe also coming in that super exciting announcement…haha)!

5. My entree was a homemade vodka sauce (I swear by this recipe from Rachael Ray) over brown rice and red lentil pastas. Can you guess why I picked it? You’re right, it’s super quick and easy and only stews on the stove for like 20 minutes! But you’re actually making a homemade sauce so it tastes like heaven.

If there is one piece of advice I can give you for hosting a dinner party it’s this….CLEAN YOUR DISHES AS YOU GO! There is nothing worse than having the world’s best dinner party full of laughter and happy tummies and then everyone walks out the door and you have a WHOLE kitchen to clean and you get depressed and want to ignore it and walk straight to your bedroom to sleep instead. So I always do this… While I’m cooking I wash every dish I can at every chance I get. I’ll even start placing food in their serving plates so that I can wash the pots they were cooked in. I even go as far as to wipe up my counters and stove before anyone arrives. This way the only things left to clean afterwards are the dishes you eat on and the serving plates. You can quickly rinse all the food off so they are mostly clean, load them in the dishwasher or leave them in the sink for the next morning and get to sleep instead.

I love dinner parties because of how relaxed and enjoyable they are. If you plan ahead and do certain tricks, you can make it enjoyable to host as well. If you have any tips or recipes you love for hosting dinner parties, be sure to comment below! I hope you enjoyed this post and remember; the details aren’t necessarily the most important part of the dinner. The food is a vehicle and excuse to experience the laughs, the stories, and the love among your amazing guests.

Happy hosting!

Andrea

How to Pickle Onions

This recipe was highly requested over on my Instagram because it seems I'm always showing or mentioning pickled red onions in my food posts. I'm just obsessed with them. They make many dishes look prettier and taste better! If I don't know what I'm making for dinner at night, you can often find me standing with the fridge open, pickled onion jar in my hand, snacking as I scan the fridge for ingredients and ideas for that night. If you don't follow my Instagram yet, go check it out! It's where I talk about food the most and share tons of tips

To make pickled onions you will need the following:

1 large red onion  (I like to use red, but you can use others)
1 cup of white vinegar
minced garlic
black peppercorns
3 TB white sugar
1.5 TB salt
Storage jar like a mason jar

1. First add your vinegar, salt, sugar and peppercorns to a small saucepan and mix to dissolve the sugar and salt. Put the lid on the pan and bring to a boil over just slightly higher than medium heat.

2. While waiting for mixture to boil, slice your onion into really thin rings. I like to put them in a big bowl and mix a few teaspoons of minced garlic into them. 

3. When mixture comes to a boil, pour it evenly over the onion & garlic mixture and mix it well. I like to put the lid from my pan over the onions in the bowl to trap the heat in there so they don't cool as quickly. If your liquid doesn't quite cover all of your onions (this can depend on what size of bowl you use), mix the onions in the liquid mixture every 15ish minutes. 

4. Let the onions cool and place in the mason jar making sure to pour the pickling liquid in with the onions to cover them. You can really squeeze them in there, I promise! Store in the fridge for up to 4 weeks. (Mine never last this long...haha)

5. ENJOY! These are great on tacos, burrito bowls, sushi bowls, scrambled eggs, and more! The possibilities are endless. 

Leave a comment below letting me know what your favorite thing to pickle is!!

Have a great day,

Andrea

My 10 Go-To Week Night Meals

I know this is a beauty blog, but if you follow me on Instagram you probably saw that I asked a poll if you wanted to see these recipes and I got a 100% response of yes! So today I'm sharing my go-to recipes. I usually make something from this list once or twice a week because they are either easy, healthy, or a combination of the two. Some are links to recipes others have created and some are creations of my own!

Tuna Sushi Bowl- I make these sushi bowls all the time (as you can see on my instagram) and I could never get sick of them. They are a great way to get the flavors of sushi, without having to spend all of the time creating and rolling sushi. You can use whatever protein you want, I like to use Ahi Tuna that has been previously frozen (to kill any potential parasites) and cube it. Marinade it in 2 Tablespoons soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon sesame oil, and a sprinkle of red pepper flakes to taste. I also like to marinade diced cucumbers and green onions with the tuna, and let it all sit in the fridge to chill for 15 min while your rice cooks. To make this extra healthy, use brown rice instead of white and use tons of veggies. I like to include pickled onions, avocado, carrots, radishes....the list goes on and on! Add whatever you like. You can also make this over salad instead of rice and it will really lighten the dish. 

Chicken Tikka Masala- (Click here for Recipe Link) If I ask my boyfriend what he wants for dinner this week, this will always be the first thing he says. I've made it for so many people and everyone loves it. The biggest thing about this recipe is that you have to let the chicken marinade for an hour or the chicken won't be as tender. The only changes I make are not to include jalapeno, I use a little less cream, and I serve it over brown rice. This is definitely a recipe that you can get away with brown rice easily it soaks up the sauce anyways and it's hard to tell the difference. 

Coconut Chicken Chili - (Click here for Recipe Link) This one is a newer recipe for me, but I love it. It's really delicious and light. 

Chicken Milanese- (Click here for Recipe Link)  I grew up eating Beef and Chicken Milanese so I absolutely love this recipe from Ree Drummond. My boyfriend calls this one "the really good chicken" haha.

Taco Salad- I eat these all the time and they are very low carb and high protein. I use the Quorn Meatless Crumbles to keep the meal vegetarian but you could also use lean ground turkey to keep it healthier. I saute onions and garlic for a few minutes to soften and then the 'meat' until it's no longer frozen. Once everything is hot, I add a little water, along with cumin, paprika, onion powder, garlic powder, a little cayenne and sometimes some red pepper flakes if I'm feeling some extra spice. Once the water cooks out a little and it thickens up, I add it to the top of some romaine. Then you can add whatever toppings you like! I love to add plain greek yogurt for extra protein and creaminess instead of sour cream. Then a sprinkle cheese, some black beans, tomatoes, etc and you've got a delicious taco salad!

Honey Glazed Chicken Skewers- I love these skewers and like to serve them over couscous or brown rice. I like to roast them in the oven and they always come out so moist. Make extra and you have great leftovers for another night!

Source: Martha Stewart's Dinner at Home, 2009.

Strip Steak and Chimichurri- This chimichurri is to die for and I love it served with these potato wedges too. 

Source: Martha Stewart's Dinner at Home, 2009.

Source: Martha Stewart's Dinner at Home, 2009.

Chickpea Gnocchi-  If you like gnocchi, these are so much easier and quicker to make! Not to mention they are full of protein and fiber, so they are much better for you then traditional gnocchi. The kneading is especially important. 

Source: The Ultimate Pasta and Noodle Cookbook by Serena Cosmo, 2017

Vodka Sauce with Zucchini Noodles- (Click here for Sauce recipe link) I have been making this sauce for years. It's quick, easy and super flavorful. I love it on gnocchi as well, but it's great with zucchini noodles for a light dinner that doesn't sacrifice flavor. I like to specialize my zucchini myself and then saute them in a pan for a few minutes to barely soften them. Then top with the vodka sauce and sprinkle with Parmesan.

Roasted Tomato Soup- (Click here for recipe link) I think I've shared this recipe before but it's so delicious. It's one of my all time favorite soup recipes and such a great winter comfort food. It takes a little longer than the other recipes but I included it because it's a great one to make a big batch on a Sunday and then freeze it for easy dinner during the week. I always make a lot of this when I have fresh tomatoes from my dad's garden.