I may have mentioned it before, but I’ll say it again: Chicken wings are one of my absolute favorite meals in the entire world. I love them with all sorts of different sauces or dry rubs. Usually, I grill them, allowing the skin to get a nice crisp skin. However, this year, on my birthday, grilling was NOT an option. It was negative ten degrees, and there was no way I was going outside to make my birthday dinner. I was disappointed but determined to have chicken wings either way. I started looking up techniques for baking and was left confused because all the recipes I found were so different from each other! There were so many options, with huge variations in both cook time and temperature. I decided to “wing” it, and combine a couple of different techniques together in hopes that they would turn out. (I was honestly completely unsure if they would, and had a couple options for take out just in case.) I was pleasantly surprised when my wings were done cooking, and I had the crispiest, most delicious homemade wings that I have ever made on my own! I don’t know if I will ever grill wings again now that I know this is an option.
Ingredients
2 lbs Chicken Wings
2 tbsp Baking Powder
4 tsp Cajun OR Jamaican Jerk Seasoning
*I haven’t tried this yet, but I’m pretty sure you could leave the seasoning out and use just the baking powder if you wanted to pour buffalo sauce over the top of them when they are done.
Directions
1. Cut the wings apart to separate the wingette, drumette, and wing tip. Throw the wing tips out.
Kitchen Tip 1: Cutting wings apart can be a little challenging, but I’ve found that doing this when they are still semi-frozen makes the process easier, that way the fatty skin isn’t super slippery while trying to handle them. Find the joint, you will feel a little gap between the bones, and slice right through it.
2. Pour the baking powder and seasoning of choice into a large plastic bag. Shake the bag to combine together.
3. Add the wings to the bag and shake until they are entirely coated
Kitchen Tip 2: The wings will look like they are only very lightly coated. This made me nervous while I was cooking, but I promise it will be enough. Don’t add more to the bag.
4. Spread the wings out on a tin foil lined baking sheet. Do NOT grease this before putting them on it. Make sure that none of the wings are touching each other, but they can be close together if the baking sheet is on the small side.
5. Bake at 350 degrees for 20 minutes, then take them out and flip them.
Kitchen Tip 3: Be gentle during the flipping process. The skin may be sticking to the pan lightly, but if you slowly lift them with tongs, you should be able to peel them away in a way where the wing stays intact.
6. Bake for another 20 minutes, then check them. If you still desire a slightly crispier wing, you can opt to broil them for 4-5 minutes. I chose to do this because I like extra crispy skin.
If you love a crispy wing with delicious dry rubs, this recipe is a MUST TRY. Whether having company over and wanting an easy meal, or whipping up an appetizer to eat while binge watching Netflix, these wings are absolute perfection. Enjoy!
June 26, 2022
Tater Tot Egg Bake with Hot Sour Cream Sauce – Soup's On with Schallock
maximios Recipes
Saturday mornings in my house used to be donut mornings, but then Safer At Home orders quickly put a stop to our weekly donut runs. This led to a new Saturday morning trend – homemade brunch. Most of the time the breakfast foods we enjoy are pretty unhealthy, ranging from chocolate waffles, to pancakes, to pumpkin chocolate chips muffins. After a couple Saturdays like this I decided we needed a slightly more healthy weekend. This led me to looking at one of my mom’s favorite breakfast options and figuring out how to change it to make it healthier. The original version of this recipe contains a greater quantity of tater tot to egg ratio, and they are made in regular sized muffins tins. However, with some experimenting, I was able to figure out how to fix the egg to tater tot ratio and make mini muffins for better portion control, and a healthier recipe. This recipe is actually pretty quick and easy to whip together, which is always a bonus. I like to serve it with a spiced up sour cream sauce for a perfect combination of flavors.
Ingredients
Egg Bake
14 – 16 Tater Tots
2 Slices Bacon, cooked and crumbled into small pieces
½ Cup Shredded Pepper Jack Cheese
4 Large Eggs
¼ tsp Salt
Hot Sour Cream Sauce
¼ Cup Sour Cream
1 tsp Crystal’s Hot Sauce
Directions
1. When making this brunch, start by putting the egg bake together. Making the sauce is a super quick process which can be done while the muffins are baking. Before mixing ingredients together preheat the oven to 350 degrees, then begin making the muffin mix.
2. Grab a medium to small sized bowl to make a batch of muffins. Crack all four eggs into the bowl and beat them with a whisk. Once they are beaten, add in the salt, bacon bits, and shredded pepper jack cheese into the bowl. Mix the ingredients together until they are well combined. Then set the bowl aside while prepping the mini muffin pan.
Kitchen Tip 1: Like most of my recipes, I actually use hot pepper cheese for a little extra bite, but since pepper jack cheese is much easier to come by, it works equally well.
3. Most mini muffin tins are sold to make batches of 24, but only 14 -16 of the cups are needed for this recipe. Grease 14 – 16 of them with cooking spray. Once 14 – 16 of the cups are greased, place 1 tater tot in each one.
Kitchen Tip 2: Whenever you are using a muffin tin and you know you won’t be making a full batch, you should always start in the center and work your way out. They will cook more evenly this way.
4. Next, distribute the egg mix equally throughout all 14- 16 cups. Be careful with this step! Make sure the raw egg mix stops at least ⅛ of an inch below the surface of the tin. Eggs rise a lot when baking, and it will become an overflowing mess if they are filled too full.
5. After the mix has been poured, put the tin in the oven and bake it for 16-17 minutes or until the eggs are yellowed with a light golden crisp on the top.
While the muffins are baking it is time to mix together the hot sour cream sauce. In my opinion, this sauce is what pulls the whole dish together. It’s tasty without it, but it’s delicious with it. The best part is it only takes two ingredients.
6. Find a small bowl, but make sure to leave enough room to whisk the ingredients together. Put the sour cream and hot sauce into the bowl and use a small fork to combine the ingredients together. Put it into the fridge until the muffins are done and ready to serve. It’s best when the sauce is cold.
Once the muffins are done cooking, you are ready for breakfast. Spoon a small dollop of sauce onto each one and enjoy!