This simple, wonderful wing recipe was the first recipe that I ever posted on MajaCooks. Tomorrow will mark 5 months of this little site! Although that may not seem like a lot of time (especially to someone who has never had a blog), I think this is a cause for celebration. There are so many tiny, wonderful moments that have happened because of this blog. For example, something happened just this morning that made me smile from ear to ear: I shared my peanut butter, banana, & honey toast recipe from last month, and got this response:
Two friends from two different parts of the world (London and Franklin, TN, respectively) had been inspired by my post! I started this blog to share my passion for food with others — to see people actually enjoying and engaging with my work is so powerfully humbling. THANK YOU to everyone for supporting this exciting, creative release that is so dear to my heart. ❤
“eat mor chikin”
After writing, developing, and photographing 2-3 posts a week for almost half a year, I’ve learned lots of valuable lessons — like how to take pretty pictures of ugly food, how to get feedback from my readers, and that apparently, I never post chicken recipes (oops). That’s why I’ve been posting my favorite chicken recipes lately! ICYMI, check out my posts from last week on crunchy oven-fried chicken and buttery lunchbox chicken. Stay tuned for the next installment of my “ordering paleo at” series later this week, where I’ll do all the research for you on how to make smart choices at Chik-fil-A!
the need for finger food
Last night was not only the highly-anticipated Game 7 of the NBA Finals, but also episode 9 of Game of Thrones (for those who don’t watch, episode 9 is always the super-epic, anything-can-happen episode). I decided to make these wings, because nothing goes better with basketball than wings — and there’s something wonderfully barbaric about eating food with your hands that just feels appropriate for watching Game of Thrones.
3 lbs. of wings may seem like a lot, but trust me — you’ll find a home for them. After you try one of these things, it’s only a matter of time before you find yourself in a perfect food coma, with a plate full of bones in front of you. Thrones fans, I’d suggest making these for the season finale.
The original description of these guys still holds true: I love these wings for many reasons. First, they’re baked, so they aren’t gut bombs like traditional wings. They also aren’t drenched in some sugary/processed sauce — the sauce is made of grass-fed butter, Frank’s, Tabasco, fresh lemon juice, and some spices. The resulting flavor isn’t so straight-up buffalo — it’s well-balanced, with a nice kick. Finally, the wings are baked in the sauce so they’re super crispy on the outside and deliciously juicy on the inside. Mmmm. Eat them with a dipping sauce of choice and some celery and carrots. Enjoy.
- 3 lbs chicken wings
- 1/2 c grass-fed butter (I use Kerrygold)
- 6 Tbs Frank’s Hot Sauce
- 1/4 c lemon juice
- 2 Tbs Tabasco sauce
- 2 tsp oregano
- 1 tsp dried basil
- 1/2 tsp each of marjoram, garlic salt, rosemary, and thyme
- In a small saucepan, melt the butter with the Frank’s and tabasco over low heat. Stir in the spices, and simmer for 30 minutes to an hour.
- Preheat oven to 400. Lay the chicken wings in a glass Pyrex, and cover with the sauce. Be sure the sauce is coating the wings entirely, then place in the oven. Bake for about an hour and a half (probably more), flipping the wings every 30 minutes until they’re crispy. I usually do a total of 1:45 — 30 minutes, flip, 30 minutes flip, 30 minutes, flip, 15 minutes.
- Serve with carrots, celery, and dipping sauce of choice. ❤