The Bear`s Oven Roasted Chicken Wings

The Bear`s

Oven Roasted

Chicken Wings

Here`s Another Easier, & Healthier Way

• 24 chicken wings
• Olive Oil
• My Spice Rub

Directions :

1.    With the rack in the middle position, preheat the oven to 190°C (375°F). Line a 30 x 43-cm (12 x 17-inch) baking sheet with aluminum foil.

2.    Cut the wings through the joints into 3 pieces. Discard the wing tips.

3.    Place the chicken pieces in a bowl. Coat them with the oil and Spice Rub. Arrange them on the cooling rack so they are not touching. Bake for 20 minutes, then turn and bake until the meat pulls easily from the bone, about 20 minutes. Finish by broiling until the skin is crisp and golden-brown.

Buffalo Chicken Wings

Buffalo Chicken Wings

Ingredients

• 1 large package of chicken wings
• 1/4 cup flour
• salt and pepper
• 1/2 stick butter (1/4 cup or 4 Tbls)
• 1/4 cup Franks Original hot sauce

Directions

1.     Heat your deep fryer to 375 degrees.

2.     Cut the wings in half separating them into the ‘drums’ and ‘flats’ and removing the tips. Pour the flour into a zippered plastic bag and season it with salt and pepper. Add the wings, seal the bag and shake well to coat them. Remove from the bag shaking off any excess flour.

3.     Fry wings in small batches so they don’t cool the oil too much. Fry until they’re golden, crispy and cooked through.

4.     Melt the butter in a small saucepan and whisk in the hot sauce. Pour into a large bowl and add the fried chicken wings. Toss well to coat and enjoy immediately!

SFINGE

SFINGE

These Sicilian doughnuts are delicious served warm!

·       4 EGGS

·       ¼ CUP MELTED BUTTER

·       3  CUPS FLOUR

·       3 CUPS RICED YUKON GOLD POTATOES

·       2 ENVELOPES DRIED YEAST

·       1 CUP WARM WATER

·       1 CUP WARM MILK

·       1 TSP SALT

·       1 TSP VANILLA

·       USE EITHER, HONEY, SUGAR, OR CONFECTION  SUGAR AS YOUR GLAZE

Dissolve yeast in milk & warm water. Beat eggs. Add dissolved and melted butter to eggs. Add flour, potatoes, salt, vanilla, & mix thoroughly. Let rise until double in bulk. Beat again 1 minute. Let rise again. Dough should be soft, but not runny. If runny, add more flour. Drop by teaspoons of dough into hot oil. Fry until golden. Drain on paper towels, then apply the glaze of your choice.

Spinach & Romaine Salad

SPINACH & ROMAINE SALAD

·       1 x Bag of Leaf Spinach rinsed

·       1 x Bag of Romaine Lettuce rinsed & roughly chopped

·       6 Chicken Breasts (boneless & skinless) seasoned in my Rub, and then pan fried for browning. Into the oven @ 375 for about 20 minutes...once cooled dice it

·       6 hard boiled eggs diced

·       Bacon, fried till crispy, drained then crumbled

·       Diced pack of  Mushrooms

·       Diced Green Onion

·       Diced Green Pepper

·       5 Diced Roma Tomatoes

·       I small diced Red Onion

·       Couple of hand full’s of Shredded Moz

·       & if I had some crushed nuts, they`d go in as well

·       Use a Dijon Mustard Vinaigrette

UUUUMMMM....

;O))

My New Drum Set Up ;o))

The Bear`s Tuna Salad...uuummm

The Bear`s

Tuna Salad

·      6 cans Chunk Tuna in water, rinsed & drained

·      1 can Chunk Crab ( ditto above )

·      6 Celery stalks finely chopped

·      6 Green Onions finely chopped

·      6 small Carrots shredded

·      I/2 Small Red Cabbage shredded

·      Ground Pepper

·      Cayenne Pepper

·      Olive Oil Mayo