Weekend Recap with Wings!

Happy Monday you guys!

I hope everyone had a fantastic weekend! Mine consisted mostly of eating junk food and sporting events and only a couple of productive activities (laundry & taxes). And it was fabulous.

Saturday Boyfriend and I went to the FSU basketball game, and even though the Noles lost, we had great seats and had a fun time just being together. After the game we met up with friends at the dirtiest smelliest bar in town to play darts and drink cheap beer, and again, it was fabulous. Especially picking up pizza on the way home.

Yesterday was a lazy-recover-from-the-night-before and prepare for the Super bowl kind of day! Lots of naps and tv watching. The highlight I would say is my attempt at making buffalo chicken wings, which earned my title of MVP of the Super bowl from Boyfriend. Turns out they were the best wings he’s ever had!

MVP Super Bowl Wangs

Ingredients:

Buffalo sauce:

1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce (such as Frank's)

Wings:

2.5 pounds chicken wings, tips removed (so gross removing tips! But you have to or they’ll burn)
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
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Directions:

For buffalo sauce:

Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm. DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.

For wings:

Preheat oven to 400°F. Line rimmed baking sheet and set a wire rack inside. Place all ingredients in a large bowl; toss to coat. Spread out wings in a single layer.

Bake wings until cooked through and skin is crispy, 45-50 minutes, flipping once halfway through.

Toss wings in Buffalo sauce. Serve immediately.