If you don’t know yet, wings are kind of my thing.
I play around with flavors, cooking methods trying to find that perfect balance of crispy outside and tender juicy center to compliment.
The texture of wings are what i enjoy the most. I get a sensation from pulling tender meat from its bone. Call it the cave woman in me but I’ve always had an innate urge to chaw at a bone like it was my last meal!
But don’t be too quick to judge, because chowing down on the bone is exactly what you’ll be doing when you try these CRAZY delicious wings.
Even better, you don’t need fancy ingredients to prepare this yumminess. A few easy steps, simple ingredients, and you have a great little appetizer.
Squeeze the juice from one lemon. Cover the wings in the lemon juice along with salt and pepper.
Marinate wings for at least an hour.
Melt butter in a larger pot. Add some olive oil.
Add pressed garlic cloves to the butter and olive oil in the pot.
Simmer butter and garlic on low for about 5 minutes. Watch carefully to prevent burning.
Add marinated chicken to the pot mix the butter and garlic together with the chicken and make sure all chicken is evenly coated in sauce.
Cook and mix for 5 more minutes.
Turn off the stove.
Turn oven on broil 500 degrees F.
In a shallow dish place 1 cup of the grated Parmesan cheese.
Spread Parmesan out evenly.
One by one put the chicken into the Parmesan and turn around so that all sides are covered in cheese.
Place chicken on a baking sheet when finished coating.
Place baking rack on the second to the top rack.
Broil for 15 minutes.
Flip chicken over to cook other side.
Broil for a remaining 10 minutes or until tops are perfectly bubbly brown.
To all the mamas who go to work full-time and still come home to cook a meal for your family, you all are the real MVP’s!
Even as much as I love to cook, it’s not my favorite thing to come home from work and meal prep on top of the list of other things that comes along with a family.
My kids are pretty much spoiled by my home cooked meals so they will not have mama falling behind on kitchen duties. They want it and I want to give it to them, however I had to switch up my techniques a bit.
I plan out meals for the week, make sure I have everything I need, and have any thawing & marinating done before I leave for work.
This recipe is perfect for when you just don’t have time for a bunch of meddling in the kitchen, but you still want something good. It’s easy, healthy and budget friendly.
When you use skin on dark meat you have less instance of drying out your meat. The skin helps keep juices in the chicken and the dark meat is naturally more tender and flavorful!
Of course I use Free range, no hormones, or antibiotics chicken. It’s much healthier than conventional hormone and antibiotic injected caged chickens.
The lemon herbs and spices adds bursting flavors for the chicken.
Here’s all you do!
Wash chicken, and place in shallow baking dish.
Season with lemon juice, butter, herbs and spices. (Use whatever seasonings you like or check out the recipe below.) Get generous with the salt. (If you have the time marinate this over night, or for at least 30 minutes for even more flavor)
Cover tightly with aluminum foil, place on middle oven rack, and bake in oven on 375 degrees for 30 minutes.
After 20 minutes turn on to broil 500. Take aluminum off of the chicken, and place on top rack.
Bake for 10-15 more minutes or until internal temperature of chicken reaches 180.
Pour cooked juices over the chicken when serving!
I like chicken wings.
I mean I really like chicken wings.
I can eat a couple of plates stacked of wings all to myself.
My favorite are the two bone flat ones. Big Noah prefers the little drumettes which works out perfect.
I can have my flats he can have his drumettes.
I like juicy, wet, and sticky wings sometimes. This time it’s my dry rub juicy on the inside salty on the outs. This recipe is salty and sweet, with a lot of chili powder.
4 simple ingredients and you have a quick plate of appetizing wangz! Yes, I mean wangz…that’s how I say it in real life anyways.
The trick to cooking tender and crispy wings are the temperature of the oven. It needs to be high. They need to cook quick.
Set your oven to 400°
Mix together the salt, chili powder, and brown sugar.
Pat dry wings.
Rub the seasoning evenly over the wings.
Spread the wings out onto baking sheet.
Bake for 30 minutes.
Close up of the easiest and tastiest wangz ever.
Here’s a great recipe that will rework your Thanksgiving recipes into something new.
We usually eat our Thanksgiving leftovers for breakfast, lunch, and dinner, but by the third day, I’m sick of it all.
Don’t get me wrong leftovers are good but I like some variety in my life and eating the same plate day after day meal after meal can get boring.
This recipe is perfect if you have some leftover turkey and potatoes, it’s dairy free, grain free, and a delicious and healthy way to enjoy those leftovers.
If you don’t have any leftover turkey or potatoes no fret, this recipe uses only a few simple ingredients and I wrote it for leftovers/or no leftovers.
Chop or shred chicken/ leftover turkey, carrots, and celery.
Heat olive oil in pan and brown chicken. (or simply heat up your shredded turkey).
When chicken is browned (or turkey warmed) add carrots and celery.
Season with salt, pepper, and paprika.
Whisk in tapioca flour and slowly pour coconut milk into pan.
Bring to a simmer and turn heat off.
Let mixture sit on stove for another 5 minutes while preparing your potatoes.
For potatoes, mix in nutritional yeast, remaining coconut milk and season with salt to taste. Taste it to make sure you have enough seasoning.
You can also add in a little garlic powder or onion powder.
I mixed in parsley as well but most and any herbs and spices will work. Make it like you want it.
Pour chicken/turkey mixture into baking dishes. Spread mixed potatoes on top of chicken mixture. Bake in oven for 30 minutes. Serve!
I love my skillet and I love my thighs….chicken thighs I mean, my thighs are OK. I wouldn’t say I love them. I don’t hate them either. I mean some days I look in the mirror and I’m like Yaaaaas, those squats are really paying off! Then other days I’m not really understanding how they seem to collect every one of my bad eating habits. :/
But about these chicken thighs, let me just give you a few reasons why I love them!
Ok, so you get it, we have a big family and chicken thighs are priced right. When it comes to cage free, organic meat it can get quite expensive feeding a family of six.
Although the price is a big reason, it’s not the only reason I’m in love with those succulent thighs.
I mean they are the most flavorful part of the chicken and with just a few simple ingredients and you can have a pretty amazing yet effortless dish.
This recipe includes pears which lend nice sweet notes, chili which kicks up the spice, plus I included a bit of apple cider vinegar which gave the meal some balance and acidity.
Pair this with a side such like parsnip fries, or oven roasted green beans, maybe even some garlic mashed potatoes, and you’ll have an easy weekday meal.
Preheat oven to 375
Season chicken thigh with salt generously.
Place in cold skillet and turn stove on medium high heat.
Cook on each side until browned. 10 minutes for the first side and 6 for the second.
Remove chicken from skillet and place on plate.
Remove chicken from skillet and place on plate. Add chopped pears, celery and onions to hot skillet.
Saute while tossing until browned, and squeeze in lemon juice. Continue to toss.
Return Chicken to skillet sprinkle with chili powder and as much salt to your taste.
Pour water and vinegar over chicken.
Cover with aluminum foil and bake for about 30-40 minutes or until internal temperature of chicken reaches 165 F
What’s your go-to dish on a busy night?