It's been a weird start to 2020. January flew by in the blink of an eye, February was plagued with shingles and the lingering side effects of partial facial paralysis, and then March came around and COVID19 happened. Is happening.
Life currently feels very uncertain, and all we can do is take it one day at a time. Flatten the curve and distance yourself socially they say. Work from home if you can. Buy only the groceries and supplies you'll need for the week, don't stockpile (but seriously, where has all the TP gone?!).
We're into day three working from home, and are trying to maintain the balance between work and life, embracing the normalcy of quiet, comforting evenings at home. Good books, new shows, all the wine and comfort food to the rescue.
CRISPY OVEN CHICKEN WINGS // serves 4
Ingredients:
~2 1/2 lbs chicken wings
dry rub
2 Tbsp baking powder
1/2 Tbsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
for serving
dipping sauce of your choice (honey sriracha, bbq, etc)
carrot and celery sticks with tahini ranch
oven fries
What to do:
Preheat oven to 425. Line a baking tray with aluminum foil, and set a wire rack on top (this ensures crispy wings!).
In a small bowl, stir together the dry rub and set aside. In a large bowl, toss the wings with the dry rub, then spread the wings onto the rack. Bake for 20 minutes in the preheated oven. Turn wings, and place them back in the oven. Bake for another 20 minutes. Turn wings (again), and bake for a final 15 minutes.
Serve hot, with veggies and dip(s).
HONEY SRIRACHA DIP
Ingredients:
1 Tbsp sriracha
3 Tbsp honey
1/2 Tbsp rice vinegar
dash sesame oil
What to do:
Combine all the ingredients in a bowl and whisk until smooth.