So glad football season is in full swing. I never, ever thought I’d be saying that. However; during Football Season I have time for myself. Hubby is glued to the TV. When his beloved Packers aren’t performing as he thinks they should, I wonder if I should increase his life insurance.
The man screams at the TV, the veins in his neck and temples throbbing. I’m sure if I were to take his blood pressure at those moments, it’d be off the chart. Can someone explain to me why people get like that? You should see this man in traffic – trying to drive every car on the road at the same time. Of course, I shouldn’t criticize him so much – you should see me in crowds, especially at a flea market! Don’t dilly dally, move already!
We’ve done some rearranging in our house, so now Football Season isn’t so bad. I can write at the nook table while keeping Hubby company. We love spending time together, although not necessarily doing the same things. This way he’s happy (if screaming at the ref is what makes him happy) while I’m happy. Together, but not.
The best part about football season is that Hubby loves finger foods. There’s noting like sticky barbecued wings and wedge potatoes on Game Day. Now I know that games that count aren’t played on Saturday. No, Saturday is spent getting ready for Sunday. Enjoy!
Baked Barbecue Wings and Wedge Potatoes
The Wings
3 lbs Chicken Wings
The Brine
1 cup Chicken Stock
1 teaspoon Liquid Smoke
3 teaspoons Kosher Salt
The Barbecue Finish
1 bottle Favorite Barbecue Sauce
Rinse chicken wings, pat dry with paper towels and place in a casserole dish. Set aside.
In a measuring cup mix chicken stock with liquid smoke and kosher salt. Stir until the salt ahs dissolved. Pour the brine over the wings. Cover and refrigerated for several hours.
Heat oven to 325-degrees. In a large rimmed baking pan with parchment paper. Arrange chicken wings in a single layer. Bake in the heated oven for 30 minutes. This will release grease from the wings and allow sauce to caramelize better
Remove from oven, place wings in a large mixing bowl. Increase oven temperature to 425-degrees. If excess grease has gathered in the baking pan, pour out into a container to dispose of. You’ll want to keep the same parchment paper, it has some flavor that will continue to cook back into the wings.
Pour enough barbecue sauce over the wings to coat well. Toss wings to coat evenly in the sauce.
Return wings to the baking sheet, spread out in a single layer. Return to the heated oven. Continue to bake for another 15 to 20 minutes, until chicken is cooked through an the sauce has begun to caramelize over the wings.
Arrange wings on a serving platter. Serve with additional barbecue sauce if desired for dipping.
Baked Wedged Potatoes
3 Russet Baking Potatoes, about 1 pound each
2 tablespoons Olive Oil
Salt to taste
Black Pepper to taste
Parsley Flakes
Note: Look for potatoes are long to create long, lean wedges.
Heat oven to 425-degrees. Line a large rimmed baking pan with parchment paper.
Scrub potatoes well. Cut each potato in half lengthwise, then cut each half in half again to create 8 uniformed size wedges from each potato. Use paper towels to pat-dry any moisture from the cut sections.
Spread potato wedges out on a cutting board. Drizzle with oil, toss. Arrange wedges on the prepared pan, cut side down. Season with salt and pepper.
Roast wedges in the heated oven for 30 minutes. Remove pan from oven, reduce oven temperature to 350-degrees. With tongs or a spatula, turn wedges over, again cut side down. Sprinkle with salt and pepper.
Return wedges to the cooler oven, continue to bake another 15 minutes, until cooked through. Sprinkle with parsley flakes. Toss and transfer to a serving dish. Enjoy.
Be sure to serve with plenty of napkins!
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