Wings and things...

FRIED WINGS! 

Two ways - Cherry Chipotle and Buffalo! 

Extra saucy!

Buffalo Wings
Source: Cindy5_NY
Printable Recipe

4 lbs chicken wings
flour for dredging
optional: cayenne pepper, salt
4 tablespoons butter
1 cup Frank's hot sauce
1 tablespoon lemon juice
1 tablespoon vinegar (I omitted)

Separate wings at joints, snip off wing tip. Dredge in flour (mix in optional cayenne or salt) and choose method of browning:

*deep fry in 2" oil, 10-12 minutes  (I used a bit more! and needed to cook a little longer, I crowded the pot, not a good idea)
*brown in skillet, 5 minutes each side
*bake at 425 for 35 minutes on sprayed sheet, turn once
*grill, until browned and crispy all over

Meanwhile, combine sauce ingredients, simmer until slightly thickened, coat browned wings with sauce.

Serve with celery sticks and blue cheese dressing. 

And for the Cherry Chipotle Wings, I just used half of the wings I was frying and mixed them up with our favorite sauce...

Cherry Chipotle Sauce
Source: Food and Wine Magazine, June 2005
recipe by Grace Parisi
Printable Recipe

2 tablespoons unsalted butter
1 medium onion, finely chopped (I just sliced the onions, it'll get whizzed up when you use the stick blender or food processor)
8 ounces cherry preserves (3/4 cup) (I use a bit more!)
1/4 cup minced seeded chipotle chile in adobo sauce (I use 2 – 3 chipotle's, and leave them whole – it’ll get pureed when you put it in the processor or blender. I use an immersion stick blender)
1/4 cup ketchup
1/4 cup cider vinegar

In a small saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 to 6 minutes. Add the remaining ingredients and cook over moderate heat, stirring, until bubbling, about 5 minutes longer. Transfer the mixture to a food processor and process until fairly smooth. Transfer to a bowl and let cool before using. The glaze can be refrigerated for up to 2 weeks.

NOTES : Use this spicy, smoky, sweet barbecue sauce to glaze grilled meat or poultry in the last few minutes of cooking. It can also be served on the side.

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It's been a very busy few days at our house, we have a new, very unexpected addition! 

And puppy makes three...

This is Frankie! He's part Rottweiler, part your guess is as good as mine!

Maybe Lab, maybe not! But he stole our hearts. And now he is keeping our other two dogs very busy, not to mention me :)

Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!

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