There’s no longer a free inch of shelf space in my house to display even one more small little cookbook. It’s gotten so bad that if I open the cupboard above the desk in our family room too quickly, one of the books or magazines stuffed on the top shelf is quite likely to fall on my head. And yet, I keep buying them. Hey, there’s still some free space under our bed in the master bedroom.
Fortunately my need for a cookbook “fix” has slowed dramatically since I started blogging a couple months ago. I’m inspired almost daily by a never-ending supply of creative recipes and pictures from other bloggers that leave me feeling hungry at all hours of the day. I have to say that it’s the best aspect of blogging.
I’ve tried quite a few of the recipes that I’ve come across, and I have a long list of recipes that I still want to try. Today I thought I’d share a couple simple recipes for something just about everyone I know loves—wings! I tried two recipes on the same night because, well, I just couldn’t decide which to try. Thanks to Eva of KitchenInspirations and Kay at Pure Complex for the inspiration.
With about three pounds of wings in total, I started out by halving the Maple Garlic Chicken Wings recipe and shaking the sauce and half the wings in a large baggie. I dumped the wings on a baking sheet lined with foil (as per Eva’s suggestion) and then added the Maple-Mustard Chicken Wings sauce (halved also) and the remaining wings to the baggie. I cooked them all at 400° for about an hour.
Set your table with some carrot sticks, a bowl of edamame, potato wedges and you’ve got yourself a wing night! Although my husband would say that it isn’t wing night without a cold frosty one, so be sure to grab a beer for the adults. (I added some chunky potato wedges sprayed with Pam Olive Oil and sprinkled with seasonings on a second baking sheet to the oven with the wings for the last half hour. I also made a quickie dipping sauce by adding a bit of bottled honey mustard dressing to some sour cream.)
Here are the links to the recipes: