Category: Appetizers

Garlic Butta Hot Wings

Garlic Butta Hot Wings

Wowzah! These are super hot. I mean, they taste delicious but I couldn’t eat more than two and my hubby ate about 4 and I have no idea how. There were no shirts being offered and my pic wasn’t going on a wall so 2 was enough for me. If you love spicy food, these have a great flavor!

WWSPoints: 11 points*

Makes: 4-6 servings

Total: 1 hr 40 min

1 tablespoon granulated garlic

1 tablespoon cayenne pepper

1 tablespoon mustard powder

1 tablespoon freshly cracked black pepper

1/2 teaspoon ground white pepper

2 teaspoons ground cumin

4 pounds chicken wings, tips removed

For the sauce:

2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic (about 2 cloves)

1 jalapeno pepper, minced (remove seeds for less heat)

1 12 -ounce bottle hot pepper sauce

4 tablespoons unsalted butter

1 tablespoon white vinegar

1 tablespoon fresh lime juice

 

Directions

Prepare the wings: In a large bowl, combine the granulated garlic, cayenne pepper, mustard powder, black pepper, white pepper and cumin. Remove and reserve 2 tablespoons of the spice mixture for the sauce.

Rinse the wings and pat dry. Add to the bowl with the remaining spice mixture and toss to coat well. Lay the wings on a baking sheet, loosely cover and refrigerate 1 to 2 hours.

Preheat a grill to medium high with direct and indirect heat (on a gas grill, turn off the burners on one side; on a charcoal grill, bank the coals to one side). Cook the wings over direct heat, turning, until they are good and crispy on both sides, 20 to 25 minutes. Transfer to the cooler side of the grill and cook, turning frequently, until cooked through, 8 to 10 more minutes.

Meanwhile, make the sauce: In a medium saucepan over medium-high heat, combine the olive oil, garlic and jalapeno. Saute 1 minute, stirring constantly. Add the reserved 2 tablespoons spice mixture and the hot sauce. Bring to a simmer, then add the butter, vinegar and lime juice and stir until the butter melts. Keep warm until ready to serve. Put the wings in a large bowl, pour in the sauce and toss.

Now Let’s Dish– As I said before, this is HOT! I liked that this recipe uses a grill. Usually when I think of wings I do not think of grilling but it worked and worked well. I would not mind trying this method again with a milder sauce. I think I may try the same recipe but find ways to greatly decrease the spice without decreasing the flavor.

Recipe from Food Network Magazine

*Points based on adding ingredient points and dividing by servings.

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Baked Brie

bakedbriefinal

Baked Brie

Oh my goodness! We love this creamy appetizer. The first time we had this was wine tasting in Monterey. We just melted for the melty, oozy, rich cheesiness. The restaurant put the jam/jelly inside but I prefer to control the amount and type I enjoy with each bite so I put them on the side. This time I had apricot jam and red pepper jam. Both delicious but obviously different. An easy but time sensitive for serving recipe. See below recipe for more notes.

WWSPoints: I wouldn’t even mess with this on normal WW day, just cheat day

Serves: 10

Prep: 5 minutes

Bake: 25 minutes

1 7 oz. brie round

1 can Pillsbury Crescents

1 egg, beaten

  1. Preheat oven to 350.
  2. Separate the can of crescents into two rectangles. Press the perforations together on the cookie sheet that will be used. Lay round of brie in the center of the rectangle (if I made this with jam I would place it on top of the brie at this point) and top with the other rectangle. Press the top rectangle around the brie into the bottom one. Brush beaten egg over the top layer.
  3. Pull the bottom rectangle up to the center of the brie. Continue to pull the edges up meeting in the center. There should be no brie exposed. Brush the wrapped brie with beaten egg.
  4. Bake at 350 for 25-30 minutes. Serve warm with crackers or bread.

Now let’s dish: This is such an easy dish that I make by memory so I just typed up what I know. You can get crafty with the dough and cut up little shapes while it is really cold. I used my fingers to stretch the dough over. I was trying to make it kind of decorative but once it baked it just looked, well like round bread. I recommend having an assortment of jams/jellies to use with the appetizer. So far I have tries raspberry, strawberry, apricot, marmalade, red pepper jelly & jalapeno jelly. I prefer the pepper ones but my hubby prefers the sweet.