Happy Fall! Football season is one of the best things about fall for many people. Although I’m not a big fan, (sorry don’t judge!) I do love getting in the spirit with certain foods like nachos, pizza and of course, wings. The boys in my house love it when I say I’m making football food.
We love chicken wings! I try to stay away from the sports bar wings though – deep fried, poor quality chicken and msg. Have you ever noticed how you don’t sleep well after eating restaurant wings??? Making them at home is really easy and they taste awesome!
BBQ CHICKEN WINGS serves 4
2 pounds chicken wings (preferably organic and/or local pastured)
1/4 cup whole grain flour of your choice (I use buckwheat flour – gluten free)
1 teaspoon smoked paprika
1/2 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 – 1/2 cup bbq sauce (I like Bone Suckin Brand)
celery sticks and carrot sticks
Preheat oven to 425.
Toss flour, smoked paprika, cayenne, garlic powder, salt and pepper in a large Ziploc bag and shake to blend. Add wings and shake again to evenly coat them.
Shake off excess flour and place wings in a single layer on a large baking pan covered in foil and then topped with parchment paper. Or use a pan with a metal rack directly on the foil if you have one.
Bake wings for 40-45 minutes, turning them once half way through cooking time. Remove from oven, brush with bbq sauce and bake for 5 more minutes. Serve with blue cheese dressing (recipe below), carrot and celery sticks.
NOTES: Look for a high quality bbq sauce. Make sure it doesn’t have high fructose corn syrup.
I don’t like to cook with my food touching foil as aluminum is linked to health issues including Alzeimer’s Disease. That is why I recommend parchment paper if cooking directly on pan.
If you want a super healthy, meat free option, this buffalo cauliflower recipe is so unique and yummy. You get the same delicious buffalo wing flavor that we all love. My husband and I had something similar at this restaurant in Park City Utah recently and I’ve been working on creating it since we got back. It was the best thing I ate the whole trip.
BUFFALO CAULIFLOWER serves 6-8
2 cups buttermilk
12 oz. bottle Frank’s Red Hot Sauce (reserve 3 tablespoons for serving)
1 head cauliflower, cut into florets
celery sticks and carrot sticks
Mix buttermilk and Frank’s Red Hot Sauce together in a large storage container. Add cauliflower, stir well and marinate overnight.
Preheat oven to 475.
Drain cauliflower well. Place cauliflower florets in a single layer on a large baking pan covered in foil and then topped with parchment paper. Or use a pan with a metal rack directly on the foil if you have one. Season with black pepper.
Roast for about 20 minutes, turning florets over half way through cooking time. Turn oven up to 500 and place cauliflower on top rack for 5 more minutes to brown it more. Keep an eye on it so it doesn’t burn but it is tasty with some dark brown spots on it. Serve with blue cheese dressing (recipe below), carrot and celery sticks.
Of course both of these recipes are perfect with homemade blue cheese dressing. If you have never made your own, you do not know what you are missing. It could not be easier and tastes fantastic. Soooo much better than anything you could buy!
BLUE CHEESE DRESSING makes about 1 1/2 cups
1/2 cup full fat organic sour cream
1/4 – 1/2 cup buttermilk, depending on how thick you like your dressing
1/2 cup crumbled blue cheese
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1 small clove garlic, minced or pressed
black pepper to taste
Mix all ingredients and refrigerate for several hours before serving.