Wangz!

Today was my first day off in the past 7 days (2nd day off in the past 14... but who's counting?!) - Anyway, it was a much needed mental break.

To celebrate this monumental occasion, the best husband in the world (aka. Pat), took a half day vacation to spend time some extra quality time with the wife. And in return, I made him WANGZ!

Dry Rub Chicken Wangz

This was a recipe I stole and slightly modified from my sister who made it the last time she visited Detroit. I love it because it's a no-fry recipe, which automatically means it's healthy ;) PLUS you don't have to get your stove greasy from the oil splatter (although, I'm thinking of getting a deep fryer soon - muahaha!). 

Didn't end up taking step-by-step pictures because it was pretty messy, but here goes:

Sticky BBQ Chicken Wangz

(serves 6)

Ingredients 

• 12 chicken wings
• 2 tbsp paprika
• 1 handful fresh thyme
• 2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp chili powder (optional)
• 1/2 cup dark-brown sugar
• 2/3 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tsp Tabasco hot sauce (optional)

Directions

1. Preheat the oven to 375 degrees 
2. Using a sharp knife (or kitchen scissors), separate the flappers and drummets. Set aside in bowl to drain excess water. (You want them as dry as possible)
3. Mix the paprika, thyme, salt, pepper, chili powder, and 3 tbsp of the brown sugar in a large bowl
4. Add wings and rub well. Leave chicken in rub for at least 1 hour (ideally 12 hours in the fridge)
5. Place wings on a foil-lined baking sheet and bake for 30 minutes, or until cooked through. (Most baked wing recipes will suggest placing the wings on an elevated surface,  like a wire rack, to get extra crispy wings, since it won't be soggy from sitting in its own oil while it cooks - but see step 7, special trick I learned that eliminates the need for the wire rack)
6. If you want saucy wings (see picture below) make the sauce now. SAUCE: Mix the remaining (5 tbsp) brown sugar, ketchup, and Worcestershire and hot sauces until smooth. Brush onto wings at the end of 30 minutes
7. Prepare for final cooking! Bump up temperature to 475 degrees and bake for 15 minutes.

Saucy Wangz

And because I also wanted to have a backup in case the wings didn't turn out right - I did a batch of good 'ol fashioned salt and pepper wings. The only difference is that you replace step 3 with salt and pepper, and you squirt on some lime prior to step 7.

Salt, Pepper, and Lime Wangz

And of course - you can't have dinner without your side of veggies! Pat made a delicious salad medley

And yes, we finished the course with a new batch of ice cream (post to follow in the next few days).

Best.Day.Off.EVER!