So Simple Chicken Wings

Alex battles acid-reflux and has been told to stay away from spicy foods. Still, every time we go out to a casual restaurant I can count on him ordering Buffalo wings. He loves them and swears he could “eat them every day.” I wish I had thought to take a picture of the bones once he’s through because it’s miraculous how clean they are. I’ve never seen anyone eat wings like he does. He’s actually had a waitress point out his talent proclaiming she’s never seen anyone “eat ALL the chicken wing.” I can always count on having an empty plate if we share them as an appetizer because he steals my bones when I’m through and gnaws them clean.

I’ve tried to make him Buffalo wings before, but with no success. It was one of those things I’d given up on, believing they’d have to remain his restaurant indulgence. With this recipe that’s no longer necessary. Honestly, these wings are just as good if not better then those at restaurants. Also, they were SO simple to make that it’s just as easy to whip them up at home and serve double the amount for the same cost.

I feel a bit ridiculous posting this because there are so few ingredients but I will. I’m sure there are others out there who’ve tried and given up on wings but I have faith that this will bring you back around.

Chicken Wings:

2 1/2 pounds chicken wings, split and tips discarded

1/2 cup Franks RedHot Cayenne Pepper Sauce (or more to taste)

1/3 cup butter, melted

1. BAKE: wings for 45 minutes at 425 degrees until fully cooked and crispy, turning halfway.

2. TOSS: wings in Frank's RedHot Sauce and butter to coat completely and serve.

Spicy Arugula

Arugula has got to be the tastiest lettuce out there. It’s really versatile and has a peppery taste that stands up well to other flavors, especially citrus ones. My go to arugula dish is simple- roasted red onions with a lemon vinaigrette drizzled on top. Trust me, it’s absolutely divine. We eat it once a week, at least.

Yesterday at Whole Foods I was debating what to make for dinner and came across an organic arugula bunch that was far too beautiful to pass on. Normally when I buy arugula I get the little leafs that come in the “ready to serve” package. I do this not for simplicity but because it is all they have. So, imagine my excitement when I saw a full, thick leafed bunch, hidden amongst the romaine and swiss chard. After re-reading the label twice I still wasn’t convinced arugula could look like that and had to tear off a piece to taste. I was not let down- it was every bit as delicious as the little leafs and had far more crunch. I threw it in my basket and went perusing the store for a meal idea.

I never ignore the bakery when I visit Whole Foods. Usually I do a quick walk through to get my taste buds flowing and to tease my sweet tooth. However, yesterday it wasn’t the sweets that caught my eye but the scent of freshly baked bread. Greedily I felt every single loaf until I found the Ciabatta to be warm.

Ciabatta is square bread that is often used to make panini’s. I have been eyeing the panini grill’s since they came back in style and while I haven’t yet bought one, I’ve read plenty articles that offer advice on how to make your own without the grill. Thinking panini’s and arugula I got some additional ingredients then went home to experiment. The recipe that follows is what I came up with. It was so good and filling that I know I’ll turn to it again and again.

Chicken Pesto Panini

1 loaf of Ciabatta bread
2 chicken breasts sliced thin
Arugula leaves
1 tomato sliced thin
¼ cup pesto
Monetary jack cheese
¼ cup Parmesan cheese

For Seasoning: Pepper, Salt, and Poultry Seasoning

Season the chicken breasts with pepper, salt, and poultry seasoning. Fry in olive oil until cooked through then top with thinly sliced monetary jack cheese. Turn the heat to low and cover the pan to let the cheese melt.

Slice the Ciabatta in half and cover both sides with pesto then top with tomato, arugula, and parmesan cheese. Place the chicken in between the bread and squeeze together. Put sandwich on hot grill pan and press down with skillet. Grill on both sides until brown / black char lines appear. Slice and serve!

The combinations are endless when it comes to panini’s and I already have some ideas on what I’ll do next. (An Italian- with salami, capicola, ham, red sauce and mozzarella / A Greek- with feta cheese, peppers, lemon basil pesto, kalmata olives, and artichokes / A Curry with tiki masala, chicken, parmesan, tomatoes, and spinach)