Twenty Thirteen. I’ve made it.
It’s been a scrumptiously exhausting two weeks, packed with cross-country flights, snow flurries, laughter, family, heaps of home cooking, festive cocktails, and endless merriment. I hope you and yours had an excellent holiday and beginning to the New Year!
I spent my New Year’s Eve celebrating my Daddy’s birthday. While some of you donned glittering party dresses, I woke up early and pulled on boots and approximately three jackets and headed up to the mountains for some father/daughter time at Burro Canyon Shooting Park. There’s absolutely nothing like quality time spent among the trees with absolutely no cell phone service for miles. We ended the afternoon with PB&J sandwiches and cold beers on the tailgate, before heading back down the winding roads towards home.
The rest of the evening and the day after were spent with just my parents and my boyfriend, gorging on our favorite foods and watching movies. Wyatt’s resolution was to not budge once from his fireside bed.
New Year’s Day in our house means a morning with the Rose Parade followed by football, bloody marys, champagne, and all-day snacking. I was looking particularly forward to a big batch of baked buffalo wings slathered with ranch dressing!
By the time the sun set, our eyelids were already getting heavy. One by one we all crawled into bed, visions of the year past and the new year to come dancing in our heads. As I’m slowly adjusting to being back at work and just now starting to pack for moving into a new apartment this weekend, I’ll leave you with a quick recipe for our mouth-watering-finger-licking New Year’s Baked Buffalo Wings! Don’t forget to stock up on wet naps before digging into a plate of these lovelies!
Baked Buffalo Wings
– 2 lbs. chicken wings and drumsticks
– 5 oz. butter
– ½ cup hot sauce (preferably Frank’s Red Hot brand)
– Salt, pepper
– 2 tbsp. garlic powder
– 4 cloves garlic
– Olive oil
Preheat the oven to 325 degrees. Remove the tips of the wings and discard, and separate the wings at the joint using a knife or kitchen shears. Rinse the chicken pieces thoroughly and spread out on a towel, then pat dry. Line a baking sheet with foil or parchment paper and place the wings on the sheet. Drizzle with olive oil and sprinkle with cracked pepper, salt, and about 2 tablespoons of garlic powder, then pop them in the oven. Bake for 30 minutes, then carefully flip each wing over using tongs or a spatula. Baste them in the juices that have gathered, and place them back in the oven. Bake for another 30 minutes, this time taking them out to turn them and baste them every ten minutes.
While the chicken is cooking, heat your butter, minced garlic, and hot sauce over low heat in a small saucepan. Stir or whisk occasionally until the ingredients are combined and a sauce is formed.
Once the wings are done baking, remove them from the oven and set aside. Pour the hot-sauce mixture into a large bowl, followed by the hot chicken wings. Toss gently to coat all the wings. Serve with ranch dressing or bleu cheese, and a big heap of carrots and celery!