Now over the past year or two I have been testing different mixtures of coatings to make oven roasted chicken wings crispy. Wheat flour, corn starch, mixtures of the both, different seasonings...the list goes on! I like using a corn flour and corn starch mixture as it not only makes for a really crispy coating but it is also safe for my gluten free friends!
Tonight however, I tested out the corn starch/corn flour mix and was told they were the best wings I had ever made! Winner, winner, chicken dinner!!
To make the tastiest oven roasted hot wings ever:
- Preheat the oven to 400 degrees F.
- Prepare a baking sheet with either a silicone baking sheet liner or some parchment paper.
- 1/2 cup corn starch
- 1/2 cup corn flour (you can use regular flour or all corn starch but the all the corn products make for a nice crispy coating)
- Note: You can use 1 cup of four if you wish, the wings will still turn out fabulous!
- 1 tbsp paprika (smoked if you have)
- 1tsp onion powder
- 1tsp garlic powder
- 1 tsp mustard powder
- pinch each of salt and pepper
- any other seasonings you feel might be tasty (tonight I added some old bay seasoning)
Once these ingredients are all mixed up place in the bag:
- 1 pkg of chicken wings and drumettes rinsed in cold water and patted dry (tonight I used a 1.5 kg package)
Take the wings out of the bag and shake off the excess coating.
Arrange in a single layer on the baking sheet
Bake for 20 minutes and then turn the wings over.
Bake for another 20 minutes.
Turn the broiler on if needed to brown the wings and give them an extra crispy coating.
Just before serving, transfer some wings to a large bowl and douse and toss them with the sauce of your choice. Anything you have on hand is a viable option such as:
- Frank's redhot sauce (a house favourite)
- BBQ sauce of choice
- Honey garlic sauce
- Teriyaki sauce
- Lemon pepper seasoning
Some things in our house are sacred. Homemade mac and cheese is one of them. I don't make it very often but when I do, it is sooooo good. The start of any home made mac and cheese is the bechemel sauce which gets the addition of cheese. Making the bechemel sauce is one the first jobs my Mom let me do in the kitchen. I think she was suprised that I had the patience to stay in the kitchen and keep my eye on the sauce. I might be weird but I do find something relaxing about watching the sauce thicken as I stir it.
To make mac and cheese:
Put a large pot of water on to boil and boil according to the package instructions for firm pasta:
- 1 lb pkg of elbow macaroni (or any other shaped pasta you have on hand)
- Melt 4 tbsp butter
- Stir in 4 tbsp flour
- Pinch of salt and pepper
- Continue to stir this mixture for 1 or two minutes to cook out any raw flour taste
- a couple dashes of hot sauce
- 2 cups of half and half cream (you can use milk but then you risk the milk curdling as it cooks and curdled milk does not make a nice textured sauce!)
Keep the heat on medium and continue to stir fairly often whild it thickens.
You will soon notice the mixture is thick enough to coat a wooden spoon and some thick but slow ripples appear in the pot as you stir.
At this point add and stir at the same time:
- 1 can of evaporated milk
You have now made a bechemel sauce!!
To your wonderfull bechemel sauce, add:
- 4 cups of shredded cheese
- monteray jack
Mix the cooked pasta with the cheese sauce and pour into a baking pan. Make the crumb topping to put on top before you bake:
- Melt 2 tbsp butter and add:
- 3/4 cup panko bread crumbs
Sprinkle the crumbs evenly on the top of the macaroni and cheese.
Bake in a 350 degree F oven until the topping is golden brown (about 30 minutes).