Hello everyone! I’m back. How’s everybody doing with their new year’s resolutions? Anyway, I’m sorry for being gone for quite a while. However, I’m sure that Freshly Pressed kept things pretty interesting around here so let’s not even pretend that you guys missed me. On my end, other than frequenting the freezer and microwave for the past three weeks, I haven’t really been working the kitchen as much as I wanted to. And if I did, I’m too lazy to pick up the camera and take pictures. Bleh.
But here I am today, with my first post for the new year deep into the end of January, with a couple of recipes to share and some half decent pictures to back them up.
- 12 pcs. Chicken wings
- 1 whole lemon
- Jack Daniel’s Original No. 7 Recipe
- 1 tbsp. Onion powder
- 1 tbsp. Garlic powder
- 1 tsp. paprika
- 3 tbsp. brown sugar (leave 1 tbsp. for glazing)
- Preheat oven to 375 F.
- In a large mixing bowl, place chicken and add Onion powder, garlic powder, paprika, brown sugar, JD barbeque sauce, and squeeze in lemon. Stir until all the pieces are well coated.
- In a small bowl, mix 4 tbsp. of JD bbq sauce and 1 tbsp. brown sugar together. Set aside. This will be your barbeque glaze.
- In a baking sheet, place chicken wings in a single layer and bake for 30-40 minutes. Take the baking sheet out halfway through cooking, turn the wings over and brush with barbeque glaze
- Take baking sheet out of the oven and turn the heat up to broil. Turn wings over and brush with bbq glaze and return to oven. Broil until the chicken caramelizes and reaches deep red to almost charred texture. Serve.
*You can add a little cayenne for some kick. S&P completely optional.
Oven Baked Fries
I got this recipe from www.lottieanddoof.com. It’s an awesome website. I followed the recipe but I made a few adjustments after trying it out. This one would be my modified version.
- 3 Russet potatoes, scrubbed and cleaned, cut to 12 wedges
- 3 tbsp. cornstarch
- 6 tbsp. vegetable oil
- 3 garlic cloves, minced
- 1/2 tsp. paprika
- Preheat oven to 425 F.
- Place garlic and vegetable oil in a bowl. Microwave until garlic is translucent. About 1 minute. Add 5 tbsp. of oil to a baking sheet, leaving minced garlic in the bowl. Tilt baking sheet or use a brush to coat the sheet.
- Add potato wedges to the bowl and toss until well coated with oil. Tightly seal with plastic wrap and microwave until edges are translucent. About 5-6 minutes.
- In a small bowl, combine cornstarch and paprika then throw mixture into bowl of hot potatoes. Toss untill all pieces are well coated.
- Arrange potatoes in a single layer on the baking sheet and bake turning once until potatoes are deep golden brown and crisp. About 30-40 minutes.