During these crazy times I’m trying to stay busy and inspired, and my kitchen helps in providing another creative outlet. I thought I would share a couple more recipes since many of us are currently in the same boat; cooking non-stop for our children for god only knows how long, while trying to stay healthy as well. Prepping meals for a house full of boys, that I find appetizing, can be a challenge. This brings me to my latest menu of healthy-ish wings and fries. Add a roasted veggie or salad, and dinner is served. It’s wise to double the recipes so you’ll have enough for lunch the next day because yes, now we make lunch too.
Grilled Chicken Wings and Sweet Potato Fries with Maple Dipping Sauce
Wings, recipe courtesy of Katie Lee
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon garlic powder
2 pounds whole chicken wings
6 tablespoons unsalted butter
3 tablespoons hot sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
Preheat a gas grill to medium heat (about 350 degrees F).
Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn’t steam; you want them to steam so that they stay moist). Grill for a total of 20 minutes of cooking, flipping half way.
In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.
Sweet Potato Fries with Maple Dipping Sauce, recipe adapted from What The Fork food blog
2 medium sized sweet potatoes, peeled and cut into wedges (about 1 lb.)
1 Tbsp. cornstarch
1 Tbsp. extra virgin olive oil
1/2 tsp garlic salt
1 tbsp. chili lime seasoning, or cumin and paprika
1/4 tsp ground black pepper
1/4 C mayonnaise
1/4 C. spicy brown or dijon mustard
2 Tbsp pure maple syrup
Peel and cut your sweet potato into thin wedges.
Pre-heat oven to 425 degrees
Combine mayonnaise, mustard and maple syrup in a small bowl. Set aside.
In a large bowl, toss the sweet potatoes and cornstarch together until the sweet potatoes are coated. Toss with the olive oil, seasoning and pepper.
Bake sweet potatoes at 425 degrees for 10 minutes. After 10 minutes, stir the fries and rotate baking pans as needed. Bake for another 10-15 minutes. Check frequently aftter the 10 minutes and remove fries as they are done. Serve with the maple mustard dipping sauce.