Baked Buffalo Wings

I just love these wings!  They are baked instead of deep fried and the sauce is finger licking and lip smacking good!!  I promise you that when you make and eat these, you will miss them as soon as they are gone!  They are just the right spice too.  Just enough to be a party in your mouth but not so much to make your eyeballs sweat! 

 3-4 pounds chicken wings, tips removed

2 Tablespoons light olive oil

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup Franks Red Hot Sauce, no substitutes

1/4 cup melted Ghee (can substitute with butter)

Cover a cookie sheet with aluminum foil and place a cooling rack on top of it.  Set aside.  Rinse chicken wings well and pat dry with paper towels.  Put the wings in a large bowl and drizzle the oil over the top. Add salt and pepper. Toss wings until well coated with oil.  Place wings on cooling rack in a single layer and bake at 400 degrees for one hour, turning the pan around half-way through.  In the mean time make the sauce by mixing the Franks Red Hot Sauce and Ghee together until well blended and set aside.  When the wings are done, remove from the oven, place in a bowl 

and pour the sauce over them.  Toss gently until well coated.  

Serve with celery sticks and Blue Cheese or ranch dressing.

Cover cookie sheet with foil and place a cooling rack on top of it. Set aside.

Rinse chicken wings well and pat dry with paper towels. 

Put the wings in a large bowl and drizzle the oil over the top. Add salt and pepper. 

Toss wings until well coated with oil.

Place wings on cooling rack in a single layer and bake at 400 degrees for one hour, turning the pan around half-way through.

In the mean time make the  sauce  by mixing the Franks Red Hot Sauce and Ghee together until well blended and set aside. 

 When the wings are done, remove from the oven, place in a bowl and pour the sauce over them.  Toss gently until well coated. 

Serve with celery sticks and Blue Cheese or ranch dressing.

Let me know when you make it, I just might have to show up at your kitchen table!

Enjoy!

© Nancy Rappleye 2017

Simple Homemade Mayonnaise

When you don't have the time to run to the store for Mayonnaise or you would rather have it without all the unnecessary unpronounceable ingredients in it, you can make it at home!

This mayonnaise is creamy and smooth and if you want to adjust the ingredients to your liking such as adding more salt or mustard, you can.  Adding the oil a few drops at first then adding it in a good steady stream to finish it off makes it creamy.  As you add the oil, you will notice that it gets thicker the more oil you add and the more it is whipped.  

I don't have a lot to say about this recipe except that it is easy, delicious and it's pretty! 

2 large egg yolks

1/2 tsp. salt (sea salt or kosher)

1/4 tsp. Dijon mustard

2 tsp. freshly squeezed lemon juice

1 1/2 tsp. white or apple cider vinegar

1 cup light olive oil

Add all ingredients except the oil to a small food processor.  Blend well.  Start adding the oil a little at a time and when you see it start to thicken up, you can add it in a more steady stream.  When you have added all your oil and it is nicely incorporated, place the mayo in an air tight container and store in the refrigerator for up to 2 weeks.

Egg yolks

 Salt

Mustard

  Lemon Juice

Vinegar

Blend

Add oil a tiny bit at first

When it starts to thicken, add the oil a little faster

 

 

After you have added all the oil the mayonnaise will be thick and creamy.  remove from food processor and store in an airtight container in the refrigerator.

 I hope you feel as accomplished as I do when I can make something at home that normally we always buy prepared at the store.  Enjoy!

© Nancy Rappleye 2017

Maple Vinaigrette

If you are looking for a great vinaigrette dressing that doesn't use sugar and tastes so good you might forgo the salad and just drink the dressing, this is a recipe for you!  

The first time we made this dressing we couldn't get enough.  The second, third and fourth time we made this dressing, we couldn't get enough!!  There is something about the sweetness of the maple and the tang of the Balsamic vinegar that makes a blend that leaves you wanting more salad! 

That's a good thing, right? 

This vinaigrette works up fast and you can make it all in one 2 cup measuring cup.  

3/4 Cup light Olive oil

1/4 Cup Balsamic vinegar

1/4 Cup Pure Maple syrup

1/4 Cup Dijon mustard

2 cloves garlic, minced

1/4 teaspoon pepper

Pour olive oil into a glass 2 measuring cup up to the 3/4 cup line.  Add Balsamic vinegar until liquid reaches the 1 cup line.  Add syrup until it reaches the 1 1/4 cup line.  Add mustard until liquid reaches the 1 1/2 cup line.  Mince garlic and add to maple mixture.  Stir until well blended. Add pepper.  Continue to stir until all ingredients are completely blended and smooth.  Pour into an air tight container and store in refrigerator.  Remove from refrigerator a few minutes before you want to serve it so the oil has time to warm up.  Shake well before serving.

Pour olive oil into a glass 2 cup measuring cup to the 3/4 line. 

Add Balsamic vinegar until liquid reaches the 1 cup line.

Add syrup until it reaches the 1 1/4 cup line.

Add mustard until liquid reaches the 1 1/2 cup line. 

Mince garlic and add to maple mixture.

Stir until well blended. Add pepper.  Continue to stir until all ingredients are 

completely blended and smooth. 

Pour into an air tight container and store in refrigerator. Shake well before serving.

Enjoy!

© Nancy Rappleye 2017