What’s for lunch/dinner???
Dear Readers, thank you for connecting with me. I have been sharing my recipes and cooking shortcuts with friends for years. When they started asking me to share my recipes with them, because they just didn't know what to make for lunch or dinner or even a snack, this site was born. Due to the fact that I spend so much time outside my home, I appreciate the need for easy meals and love sharing easy to make, family-friendly recipes to help other families answer that age old question of "What’s for lunch/dinner!!!" my friends also like to make comments at the bottom of each page on this site under the recipes I have posted. This is great feedback for me and for future readers of this site. I'm always looking for easy to make recipes. Especially when I'm going to a friend’s home and they say: , "Make something yours!" That sounds easy enough but sometimes you want to make something new and different. Sometimes also I’m having friends over and then I rattle my brain for an easy and interesting recipe to make. I also find that many of these recipes make great snack recipes for a mid-afternoon snack or even just something to eat while relaxing at home.
Oven Crispy Chicken Wings
Baking wings yields crisp skin without the mess and constant tending of frying. I love chicken wings, but the last thing I want to do at home is get out a deep fryer. That’s why at home we are such big fans of this easy baked chicken wings recipe. My recipe makes chicken wings that are crispy and delicious. They are also perfect for serving when friends come over for a Saturday afternoon visit. There’s no hovering over hot oil. This simple recipe lets one prepare batches of wings with very little kitchen work...
To get started, I'm going to parboil the wings before tplacing them in the oven, which is the secret to crispy baked chicken wings. If one is not familiar with parboiling, all that it means is cooking the chicken wings in simmering water before baking in the oven.Boiling meat feels very strange, but I’ve done test batches comparing parboiling to straight baking, and parboiling is the way to go. It helps get rid of some of the excess fat, and the chicken wings will be crispier. After parboiling for 7 minutes, I drain the wings in a colander. Next set is to place the wings on paper towels and dry them well, giving each one a squeeze. It’s REALLY important to dry them with the towels because water and crispiness don’t go together. The wings are then baked in the oven at 230º C for about 25 minutes or until you start to see golden brown bits on the bottom of the wings. Flip all the wings over, and straight away we can see that it has a caramelized texture, but most of them are still not tottaly crispy. Lets continue baking the wings for another 5-10 minutes, until much more of the skin has crisped. After removing them from the oven I springled the fantastic looking chicken wings with choped baby onion or coriander add just a thin line of extra virgen olive oil over them, this gives it a wonderful taste, trust me.