Perfect For Those Game Days...

What's the best Game Day snack you can possibly think of? Why wings of course...hot chicken wings served just before kickoff. And these wings are something special. Jorj Morgan, who wrote the new cookbook You Can Cook Anything, stopped by Tonia's Kitchen with a recipe for game day wings that's guaranteed to not disappoint. Jorj told Tonia the great thing about these wings is that you can prepare them anyway you want, baked, airfryed, sauteed. All as long as you coat these wings in her simple sauce recipe. To make the sauce, use a frying pan, with a stick of butter, lots of garlic and vinegar. Coat those wings in the mixture and serve with blue cheese. This recipe is sure to be a touchdown with your game day crowd.  

Save the tips for chicken stock and separate the flats from the drumettes.

The rest comes from your pantry and fridge.

Fry the wings in hot oil. Make a sauce from butter, a bit of vinegar (any kind) and hot pepper sauce.

Dunk the hot wings in the hot pepper sauce and that’s all she wrote!

Don’t have wings…. Check the back of your freezer for a bag of chicken nuggets.

Cook according to the directions and then dunk them in the sauce. Serve a little blue cheese dressing on the side, and you have the next best thing!

My favorite… the BEST wings ever!

A Chili Inspired By Buffalo Wings

  

We swear, we didn't know what to think when we first heard of the idea of Buffalo Chicken Wings, without the wings!  But guess what, it works...and it works very well too.  Mira Calton, who co-authored the book The Micro Nutrient Miracle, stopped by Tonia's Kitchen with her recipe for Buffalo Chicken Chili.  She combines most of the standard chili ingredients with ground, organic chicken, and adds what she calls her secret ingredients: white vinegar and crumbled blue cheese.  Add that, and Mira promises you'll find it's just like eating buffalo wings...without the bone!
LISTEN TO THE PODCAST

1.5 lbs. ground organic pasture raised chicken (can sub organic grass-fed ground beef if you prefer or sprouted black beans to make this vegetarian/vegan)

4 tbsp. SKINNYFat original

1 lg. organic onion

2 stalks of organic celery, chopped

2 lg. carrots, peeled & chopped

4 cloves garlic, diced

28 oz. can fire roasted diced tomato (organic and BPA free can)

2 tablespoons organic chili powder

1 tsp. organic cumin

1 tsp. organic dried oregano

½ tsp. organic cayenne

Unrefined sea salt and organic pepper to taste

½ cup organic crumbled blue cheese (gluten free!)

3 tbsp. organic white vinegar

Directions:

1. Heat oil in large ceramic pot Add in chicken until brown
2. Stir in onion, celery, carrots, garlic, fire roasted diced tomato and all the spices.
3. Cover and cook on low for approx. 4 hours.
4. Optional Step: after browning chicken in pot place all the ingredients in a slow cooker for 4 hours.
5. Mix in the blue cheese and vinegar just before serving

A Healthy Alternative to The Chicken Wing

 

But it really tastes good! Some people even prefer it to the actual wing. Chef Jimmy Kennedy, who's with Cabot Creamery, stopped by Tonia's Kitchen to talk about his, nutritious, easy to make Cauliflower wings. Jimmy told Tonia that the way he makes them, a lot of people tell him these "wings" are just as good, if not better than real chicken wings. Jimmy says he came up with the idea when trying to cater for vegetarians. He noted that instead of Blue Cheese or Ranch, try Cabot Greek Yogurt as the base for a dipping sauce. 

Ingredients

• 1 head of cauliflower
• 3 tablespoons of olive oil
• Salt

Buffalo Yogurt Dip

• 1 cup Cabot Plain Greek Yogurt
• 1 tablespoon apple cider vinegar
• 3 tablespoons Franks Hot Sauce or your favorite brand
• ½ teaspoon Worcestershire sauce
• ½ teaspoon salt
• ½  teaspoon black pepper
• ½ teaspoon granulated garlic

Directions

1. PREHEAT oven to 425°F.
2. CUT or break the cauliflower florets off the core leaving as much of the stem on as possible. They should resemble little trees or drumsticks. Place the florets in a large bowl and toss gently with 2 tablespoons of the olive oil and salt.  Lightly oil a roasting pan or sheet pan with the remaining tablespoon of olive oil and spread the cauliflower in a single layer in or on the pan and place in the oven.
3. ROAST for 25 to 30 minutes or until the cauliflower just starts to get tender and the edges start to turn nice and brown.
4. MIX all of the dip ingredients in a medium size bowl until well blended.
5. ARRANGE the roasted cauliflower on a serving platter with a bowl of the dip on the side. Enjoy!