Baked Wings Part II

Georgia Tech played a surprisingly nail biter of a game on Saturday. GT won, which is great, but they sure had a few moments where we just were not sure if they'd pull through. Wake Forest scoring at the start of overtime made me nervous. So, there the three of us were on the couch, biting our BBQ laden fingernails in those last few moments.

During the game, Nick and I started a new batch of wings. This go around, we tried out the delicious Bone Suckin' Sauce. Now, if were smarter, we would plan ahead and let the wings soak in the chosen sauce for a few hours (or a whole day). Instead, we tried two different batches of wingage. The first batch was doused in sauce, and then pan fried in EVOO until seared. The wings were transferred into a pyrex pan lined with aluminium foil and placed into a pre-heated oven set at 350. We let the wings cook for 30 minutes, while we started batch number two.

For the second batch, we pan fried the wings in EVOO until just a bit past seared. Next, we transferred them to another lined pyrex and doused them in sauce. We started round three the same way. The difference between batch 2 and 3 was the type of meat. For bathes one and two, we used drumsticks. For bath three, we used actual wings. Since the wings are a more substantial size, we let them cook for about 15-ish minutes in the pan, until the skin was ever so slightly browned. Then, just like in round two, we transferred the big wings to the pyrex and doused them in sauce. We let these guys cook for 25 minutes before upping the heat to 450 degrees and letting the wings cook for 10 more minutes.

The taste testing was unanimous. The first batch was "okay." The second batches were more flavorful, juicy, and had more crispy skin. These were definitely the winners. While we could buy a deep fryer and get them super crispy, I have to say that this slightly healthier alternative was really good. I think we will cook our next batch of wings the same way, with the same savory sauce, but let them marinate for a little longer.

Any other ideas? Let me know!

6 Years of GF Goodness

Last night I celebrated my 6th year of gluten-free living. I am firm believer that we all have our own choices, our own paths. A person can choose to let things happen to them, like a rock pummeled by waves, or a person can make choices based on the current and sail through more interesting waters. Living gluten free is a choice. I am not a victim of Celiac Disease. This did not just happen to me. I made a choice to move with the flow; every day I wake up and choose my healthier gluten-free life.

Yes, diagnosis is shocking. Changing the way you eat, live, is difficult. At first it seems impossible to incorporate gluten-free guidelines into your busy schedule. I know for me, every day of my first two years after diagnosis, I woke up feeling better than I did the previous day. Looking back, I can see that I was really sick. Sick is never a word I would have ever chosen to describe my state of being, but it is a statement of truth. The choice to make myself whole seemed like an undertaking. That choice six years ago helped me to find out just how strong I am, and gives me the energy to tackle new goals and projects.

What did you choose today? I chose to be whole. When you are whole you can put your whole self into every relationship you have and everything you live.



I kept this year's anniversary dinner simple and tried a new recipe, paired with a glass of Diseno malbec, one of my favorite [less] expensive wines.
Chicken Thighs and Sweet Potato Sighs
* 4 chicken thighs (they are best with skin)
* 1 sweet potato, cut into thin (1/4 in.) strips
* 1 red onion, sliced
* 2-3 sprigs of rosemary, broken into smaller pieces
* Extra virgin olive oil (EVOO) to drizzle on the veggies
* Salt and pepper over the veggies and chicken, to taste

1. Preheat the oven to 425 while you are cleaning the chicken and cutting the veggies.

2. Fill a baking dish (optionally lined with aluminum foil) with the veggie slices. Toss them with salt, pepper, and EVOO (enough to lightly coat). Add the chicken and rosemary to the pan.

3. Cover with foil. Bake for 40-45 minutes, or until the chicken is cooked through. For crispy skin, uncover for the last 5-10 minutes.