I look forward to football season, for three reasons: (1) I love the Alabama Crimson Tide, (2) I love football food, and (3) fall is forthcoming. My chicken wings are marinating and my potato skins are, well, they aren't doing anything right now, but they will be after they bake and cool off a bit.
bbq chicken wings
1 large onion, sliced
2 celery ribs, coarsely chopped
40 pieces chicken wings
2/3 cup brown sugar
2/3 cup soy sauce
Juice of 2 lemons
2 cloves garlic, chopped
1 cup ketchup
In a large pot, add onion, celery & wings. Cover with water and bring to a boil. Boil for 10 minutes. While the wings are boiling, combine the remaining ingredients to make the sauce for marinating and set aside. Remove the wings from the water and place them in a large container. Pour sauce over wings making sure all wings are coated well with the sauce. Marinate for 3 hours or overnight. Once wings have marinated, coat a cookie sheet with non-stick cooking spray and bake at 325 degrees for 1 hour.
super potatoe skins
6 baking potatoes, baked
olive oil
sea salt
fresh cracked pepper
grated cheddar cheese
sour cream
green onions, chopped
bacon bits
After the potatoes have baked and cooled, slice them lengthwise and scoop out centers, leaving enough for a sturdy shell. Place shells skin side down on a cookie sheet. Drizzle each potato with olive oil and sprinkle with salt & pepper. Bake at 450 degrees for 20 to 25 minutes, remove skins from oven and top with cheese. Place back in oven for about 5 minutes until cheese melts. Top with sour cream, green onions, and bacon bits.
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