{In case you're wondering, that means "Everyone to the table to eat!" in Italian}

Thursday, February 17, 2011

Amazing Chicken Wings...Finally!

This is my version of Winger's Chicken Wings and their Original Amazing Sauce. I posted my version of their delicious Asphalt Pie almost a year ago- and promised I'd soon post my version of their wings. So almost 1 year later...here it is! These wings are sweet and spicy, but not so spicy that my kids won't eat them. If you like them hotter, just decrease the amount of brown sugar in the sauce or add some Tabasco. Be sure to serve them with some thinly sliced celery sticks and lots of Ranch dressing! Loaded potato skins are also a great side dish.

Amazing Chicken Wings
4 lbs. chicken wings
1/3 c. cornstarch
1/2 c. Frank's Red Hot Sauce (original)
1 c. brown sugar
3 tb. butter
oil for frying
Pour about 2 inches of oil into a large saucepan. Heat to 350 degrees. Meanwhile, place cornstarch in a large ziploc bag. Rinse chicken wings and pat dry with paper towels. Toss wings in bag of cornstarch. When oil is heated (it should bubble vigorously when you place a wing in), carefully place a single layer of wings in oil (you will probably have to fry the wings in two batches). Fry 8-10 minutes, until outsides are golden & crispy and meat is cooked through. Drain on paper towels and fry second batch. While wings are cooking, Mix Red Hot Sauce and brown sugar in small saucepan, and heat until sugar dissolves. Remove from heat and stir in butter until melted. Get out a large bowl with a tight-fitting lid. Place drained wings in bowl and pour sauce on top. Place lid on bowl and shake until wings are coated in sauce (you may want to do this over the sink, just in case!). Serve with some celery sticks and plenty of Ranch for dipping. Enjoy! Serves 6 hungry people as a main dish, 8-10 as a side or party dish.

Sunday, February 13, 2011

Strawberry Napoleons

Need a last minute Valentine's Day dessert? I just couldn't resist the strawberries on sale this week, so we've had strawberries in fruit salad, strawberry sauce on pancakes, and these for dessert tonight. These little babies were refreshing, light and delicious. The perfect sweet ending to a Valentine's dinner! And super easy, too!
Strawberry Napoleons
1 sheet frozen puff pastry, thawed (that is 1/2 a package)
1 lb. strawberries, sliced
4 tb. sugar, divided
1 c. heavy cream
chocolate sauce or melted milk chocolate, if desired
Unfold puff pastry and cut into 3 strips along perforations, and then cut each third into 4 pieces. Lay on greased baking sheet. Bake at 400 for 15 minutes, remove to wire rack to cool. Sprinkle sliced strawberries with 2 tb. sugar and stir (this can be done ahead of time and kept in fridge). Whip cream and mix in sugar. Once cool, split each pastry piece in half (so you should now have 24 pieces). Lay one piece on a plate, top with a few strawberries and a spoonful of whipped cream, then another pastry, more strawberries and cream, and then a third layer. Top with a fourth pastry piece and a drizzle of chocolate sauce or melted milk chocolate, if desired. Continue to make 5 more servings with remaining ingredients. Makes 6 servings. Enjoy!