The website has been updated with new pictures as well as the spring/summer class schedule at Christopher Peacock Cabinetry. There are some great new classes, hope to see you there soon.
The girls love the chicken wings from Stew Leonard's, but I know they are deep fried and wanted to try to make a healthier version. These were very crispy and surprisingly easy to make.
Here's my recipe for crispy oven "fried" chicken wings;
Preheat oven to 425. Line a cookie sheet with a Silpat mat. If you don't have one use aluminum foil. Melt 1/2 stick of unsalted butter. In a bowl, combine, 1/2 C. bread crumbs, 1/2 C. panko, 1/4 C. seasoned flour. Seasoned flour is simply 1 part seasoning salt such as Lawry's or Adobo to 3 parts flour. Add a pinch of kosher salt and pepper to the mixture and stir to combine.
Rinse the chicken wings and once the butter has melted, quickly dip each piece of chicken in the butter then thoroughly roll the wings in the crumb mixture. Lay each piece on the cookie sheet.
Bake for 35-40 minutes. Wings will be crispy and juicy.
We ate this with a bag of steamed frozen veggies from Trader Joe's and the leftover pilaf from last night's dinner.
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